How to make delicious Hong Kong steamed red snapper fish with restaurant taste

Prepare
20 Minutes Processing
50 Minutes For
3-4 people

Hong Kong steamed red snapper is a delicious and attractive dish loved by many people. Today, let’s go to the kitchen with Tnhelearning.edu.vn and learn how to make this unique dish to treat your whole family.

Ingredients for Hong Kong steamed red snapper

• 1 pink catfish
• 300g tubular bone
• Green onion, coriander, onion
• Ginger, minced garlic, chili horn
• Seasoning: Soy sauce, seafood soy sauce, black soy sauce, oyster sauce, monosodium glutamate, chicken powder, sugar, cooking oil, white wine, salt, ground pepper
• Tools: Steamer, pot, pan, fork, knife, patch, sieve,…

Good tip
– To buy delicious red snapper, you should choose fish with clear white or natural yellow color, pink gills, clear eyes, when you hold it, it feels viscous, the scales stick tightly and when pressed, it has good elasticity.
– Do not choose to buy black fish because they are raised in prison ponds, free of water, very fishy when eating meat. In addition, when observing the fish’s eyes are concave, opaque, the inside gills are white, the scales are easily removable or the meat is soft and has no elasticity, you should not buy it.
– Delicious tube bone, you should choose the type with fresh color, not pale or strange smell. Choose bones of moderate size, as big as 2-3 knuckles, do not choose bones that are too big or too small.

Some ingredients to make Hong Kong steamed red snapper

How to make Hong Kong steamed red snapper

Step 1Process materials

The red tilapia bought for you to clean, remove all the internal organs, wash the blood of the fish and then use salt to rub around to remove the fishy smell of the fish.

Next, you use a knife to cut off the head of the fish and keep it. The body of the fish you remove the bones, fillet the fish into small pieces to eat.

Your tubular bones are preliminarily processed by washing them with dilute salt water, then chopping and blanching them in boiling water.

The remaining ingredients you peel (if any) and then wash. Scallions, chili horn cut thread. Onions cut areca zone. Ginger you divide into 2 parts: 1 part cut the thread, the rest thinly sliced.

Process materials

Note
– The fish blood is the cause of your fishy dish. Therefore, you should pay attention to wash the blood of fish before processing.
– After slicing, you should put green onions, chili peppers and some cilantro in a bowl of ice cold water for about 5 minutes to eliminate the pungent smell.

Step 2Make the sauce

Put the bones in the pot with 1 liter of filtered water, sliced ginger, chopped onion and a little cilantro, cover, and boil for 30 minutes.

After boiling for enough time, use a patch to remove the carcass of the tube bone and other ingredients, leaving only the broth.

Next, put in the broth pot 2 tablespoons soy sauce, 1 tablespoon black soy sauce, 2 tablespoons seafood soy sauce, 1 tablespoon oyster sauce, 2 tablespoons chicken powder, 1 tablespoon sugar, 2 tablespoons MSG, stir the mixture and then turn off the stove.

Make the sauce

Step 3Steamed fish

Arrange the filleted fish on a plate so that it is beautiful, add a little ginger to cut the thread on top, pour a little white wine and steam it for about 8 minutes.

After the fish is done steaming, remove the fish juice. Sprinkle a little more ground pepper to remove the fishy smell of the fish and put a little scallions on top.

Steamed fish

Step 4Make garlic oil

Put 200ml of cooking oil in a pan, bring to a boil. When the oil boils about 20 – 30 degrees Celsius, add minced garlic and sauté it until fragrant. When the garlic turns yellow, turn off the heat. Use a sieve to get the cooking oil, discard the garlic.

Then, you put the cooking oil back in the pan, turn on the heat to keep the oil hot.

Make garlic oil

Note
– You should not let the oil get too hot and then add the minced garlic. Because that will make the minced garlic burn, the garlic oil will not be delicious.
– In addition, when the garlic is ready to be cooked and turns slightly yellow, you should turn off the heat, take it out. If you let the garlic cook until it is cooked, it will burn when you take it out.

Step 5Arrange food

Evenly drizzle the boiling garlic oil over the fish plate in step 3 so that the fish skin is slightly firm and turns yellow. Next, you squeeze out that part of the oil.

Bring the sauce pot to a boil in step 2, when the water boils, pour the sauce over your plate of fish. Garnish with some onions, cilantro and pre-cooked chili peppers on top to complete the dish.

Arrange food

Finished product

Hong Kong steamed red snapper fish is delicious and attractive

With just a few simple steps, you have a plate of Hong Kong-style steamed red snapper. The meat of red catfish is soft and fragrant, not fishy, combined with a strong sauce, all blended to create an extremely delicious and attractive dish. What are you waiting for, if you don’t go to the kitchen, let’s do it right away.

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