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.


Steamed Weever

500g weever

Seasonings: salt, soy sauce, chives, ginger and cooking wine

Note: The amount of the seasonings listed above can be adjusted according to personal taste.

Cooking Instructions:

  • 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!
Steamed Weever
Hi, I'm Ruru Zhou
I updated this article on September 10, 2012
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