Recipe detail

Fish Steamed Fish in Chinese Oil

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Fish

Cuisine: Chinese

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Program steps

  • Preheating:
  • 99 °C

To view the entire table, move the table to the right.

1
Steaming
probe icon Termination by core probe temperature
probe icon76 °C
probe icon 99 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
perch fish 1 pcs

Name Value Unit
oyster sauce 10 ml
soy dipping sauce 15 ml
rice wine 20 ml
sesame oil 5 ml
ground white pepper 3 g
caster sugar 5 g
onion 5 g
rice pepper 2 g
ginger root, peeled and finely chopped 10 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 42.7 kJ
Carbohydrate 9.2 g
Fat 0.3 g
Protein 0.6 g
Water 0 g

Directions

◇ Effectively reduce fishy smell before treatment, scald the surface of fish skin and remove blood stains from internal organs and fish bones
◇ Cut the back of the whole fish and cut it with a knife to shorten the cooking time and better absorb the soup.
◇ Sprinkle salt on both sides of the fish body and inside the abdomen, wait for 15 minutes and then absorb the water to remove the fishy smell
◇Use a porcelain plate for steaming fish, put ginger slices on the bottom of the plate and the belly of the fish, put the fish on the plate and pour over the sauce
◇ High-temperature steaming, center temperature mode, the most accurate when the probe is inserted into the meaty part of the back end of the fish head
◇ After the fish is out of the oven, put green onion and red pepper on the fish body, drizzle with hot oil and it's done

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