Fine cuisine, the fragrance of roots

Author: Shu Guozhong
Publisher:
Publish Date: 2006-06-01
Features: Steamed Catfish with Yam Powder - Steamed, Home-Style Flavor
Main Ingredient: Catfish (1 piece, about 500g)
Auxiliary Ingredients: Five-Spice Rice Flour (150g), Yam (250g)
Seasonings:
- Ginger Powder (20g)
- Scallion (15g)
- Cilantro Powder (15g)
- Cooking Wine (20g)
- Pixian Douban (15g)
- Fermented Bean Curd Juice (5g)
- Brewed Wine Juice (10g)
- Sweet Bean Sauce (10g)
- Sugar (5g)
- Red Soy Sauce (15g)
- Sichuan Peppercorn Powder (10g)
- Salt (3g)
- Red Oil (15g)
- Refined Oil (35g)
Preparation Method:
1. Clean the catfish, cut it into pieces, and place them in a bowl. Mix with finely chopped Pixian Douban, fermented bean curd juice, brewed wine juice, sweet bean sauce, sugar, cooking wine, red soy sauce, Sichuan peppercorn powder, refined oil, ginger powder, and scallions. Marinate for about 15 minutes, then mix with five-spice rice flour.
2. Peel the yam, cut it into large dice, and mix with salt, red soy sauce, and red oil.
3. Arrange the fish pieces neatly in a steaming bowl, place the yam on top, and steam for about 45 minutes. Remove from the steamer, invert onto a round plate, drizzle with red oil, and sprinkle with cilantro powder. Serve.
Dish Characteristics: The dish has a rich red color, tender texture, and a strong, fragrant, and savory flavor.
Key Points for Cooking:
1. After cutting the catfish into pieces, blanch them in boiling water for a moment, then remove and marinate with seasonings. When mixing, add an appropriate amount of fresh broth and oil to keep the fish moist upon completion.
2. Pay attention to the proportions of all seasonings to avoid excessive saltiness.
3. The yam should not be cut too large. After cutting, blanch it in boiling water for a moment.
4. During steaming, do not let the heat drop midway. It is best to cover the steamer tightly with food-grade plastic wrap to prevent water from entering.
P3