Wineshark Cooking Class - Threadfin Fish in Distilled Grain Sauce 酒糟蒸馬友

Ingredients (for 4):

• Threadfin - 1 (400g)
• Rice lees - 2 tbsp
• Ginger - 30g
• Spring onion - 4 sprigs
• Salt - 1.5 tsp
• Oil - 2 tbsp

Procedures:

1. Wash clean the threadin. Remove the scales and innards. Cut deep to the bone near the head and tail, then cut along the spine, but do not cut the whole fillet off, keeping the belly part attached.

2. Repeat on the other side.

3. Use the scissors to cut the spine bone attached to the head and tail. Then cut a small knife to remove the bone from the flesh.

4. Put the rice lees on the steam plate.

5. Put the threadfin on top of the lees.

6. Chop the spring onion into small pieces.

7. Mash the ginger.

8. Mix the mashed ginger and spring onion with salt and oil. 

9. Put the mixed paste on top of the threadfin.

10. Wrap the threadfin and plate with the microwaveable film.

11. Steam the threadfin for 30 minutes under medium/high heat.

12. Remove the film and sweep aside the mixed paste before serving.