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!
Questions and Answers About How to Cook Steamed Weever
- Send your inquiry before Apr. 30, 2014, and we will email you a $25 coupon.
- The coupon is valid till Dec. 31, 2014, for paying tour packages worth $250 or up.
- The coupon cannot be used for paying flight tickets, train tickets, hotel rooms and day trips.
- Chinese Cooking Class
- Mapo Tofu
- Yangzhou Fried Rice
- Kung Pao Chicken
- Chow Mein
- Braised Eggplant
- Diced Chicken with Chili
- Noodles with Bean Sauce
- Sweet and Sour Spare Ribs
- Sautéed Shredded Pork with Sweet Bean Sauce
- Black Pepper Beef Fillet
- Fish-Flavored Shredded Pork
- Poached Sliced Beef in Hot Chili Oil
- Boiled Prawns
- Steamed Weever
- Steamed Egg Custard
- Congee with Mung Bean
- Winter Melon Soup with Pork Ribs
- Winter Melon Soup with Dried Shrimps
- Dry Fried String Beans
- Green Vegetables with Mushrooms
- Home Style Tofu
- Potato with a Vinegar Flavor
- Scrambled Eggs with Tomatoes
- Pumpkin Pie
- Scrambled Eggs with Cucumber
- Pickled Cucumber
- Sautéed Sweet Corn with Pine Nuts
- Scrambled Eggs