How to Cook Steamed Weever
Fish is often eaten by Chinese people. Steamed weever is a common home cooed dish. The fish is cooked whole, and should be fresh and tender. Weever is rich in nutrition. The DHA (docosahexaenoic acid, an omega-3 acid that is good for the brain, sperm, and eyes) that it contains is more than in any other freshwater fish. Steaming a weever is a good way to retain the DHA, as high heat would destroy it.
Seasonings: salt, soy sauce, chives, ginger and cooking wine
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
- Clean and dice the chives and ginger.
- Scrape off the weever scales, remove the innards and wash the fish.
- Dry the weever and cut 3 slits on both sides of the body.
- Rub salt evenly on the weever and salt on a dish for about one hour.
- Add chives, ginger, cooking oil and soy sauce.
- Steam the weever for about 10 minutes (depending on the size of the weever) and then turn off the heat.
- Let stand for about five minutes and serve. The steamed weever is ready!
I updated this article on September 10, 2012
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