INGREDIENTS

• 1 whole Wuchang fish

DIRECTIONS

1. Remove the scales and internal organs from the fish, wash it thoroughly, and pat it dry. Then, remove the head, tail, dorsal fins, and ventral fins.

   Tips:

   When cutting off the fish head, make the top wider and the bottom narrower, as shown in the picture. This will allow the fish head to tilt forward when arranged, making it look more appealing. Also, remember to cut off the pectoral fins along with the head; it will make the presentation livelier.

2. Divide the fish meat into small segments from the back, each segment being about 1cm wide. Ensure that the segments on the fish belly remain connected without being severed.

   Tips:

   I divided it into 13 segments, which worked out just right. It's challenging for beginners to cut straight through while maintaining consistent width from top to bottom. You can try my method: first, make a cut on one side of the fish, reaching the bone (don't cut through to the belly yet). Stand the fish up on its back, then follow the cut on the back to mark the segments. After finishing one side, flip it over and cut along the marked segments on the other side. This way, the cuts on both sides will match up.

3. Next, using kitchen scissors, cut through the fish spine one by one, following the marked segments until reaching the belly.

   Tips:

   This method ensures that the fish meat is evenly cut and looks attractive, without the risk of accidentally cutting through the belly.

4. Drizzle a little cooking wine and sprinkle some white pepper over the fish, then marinate for a few minutes.

5. While marinating, julienne the scallions and ginger and place them at the bottom of the serving plate.

   Tips:

   Placing ginger and scallions beneath the fish elevates the fish, ensuring even heat distribution during steaming, resulting in tender and flavorful meat.

6. Arrange the fish meat on the plate, adjusting its shape to achieve an attractive presentation. Place the fish head in the middle, positioning it slightly upward, and let the pectoral fins spread out gracefully.

7. The sliced fish cooks quickly; steam over high heat for 8-10 minutes.

   Tips:

   You can place a small dish next to the fish to steam bamboo shoot dices and ham slices. Here, the reason for not placing the bamboo shoot dices and ham slices directly on the fish for steaming is to avoid the concern that they might stick to the fish and be difficult to adjust. However, if you're not too particular, you can cut them into desired shapes and steam them together with the fish to absorb the delicious flavors. You can also choose other ingredients you like to substitute for ham and bamboo shoot dices.

8. While steaming, you can prepare some decorative elements. Cut a cucumber in half lengthwise, make two cuts from the top connected, and the last cut separates them. Roll up the middle slice to create a small decoration resembling the "feathers" of a peacock.

9. Once the fish is cooked, pour away any excess liquid. Arrange the bamboo shoot dices, ham slices, red chili peppers, and green bell peppers decoratively on each piece of fish. Sprinkle with shredded scallions and drizzle with steamed fish soy sauce.

   Tips:

   If steamed fish soy sauce is unavailable, you can make your own sauce by mixing 1 tablespoon of light soy sauce, 2 teaspoons of oyster sauce, 3/4 teaspoon of sugar, 2 teaspoons of water, and a pinch of salt. Adjust the quantities according to your taste preferences.

10. Heat some oil and pour it over the shredded scallions to enhance their aroma. Your peacock display steamed fish is now ready!

11. The peacock display is stunning and delicious. Why not show off your skills to your family?