Most often cooked whole as the meat has delicate flakes with a pleasant flavour.
This goldish yellow fish also known as Japanese Seabass. Has higher Omega-3 fatty acids compared to Salmon.
Thankfully, my fish supplier will descaled, degutted and clean the fish upon purchasing.
Pat dry the fish with kitchen paper towel.
Marinate with all purpose seasoning.
Steam until the Yellow Croaker is semi cooked.
I have prepared the fish bone collagen in advance and stored in the refrigerator overnight.
Heat the fish broth in a claypot and bring to a boil.
Add the semi steamed fish into the claypot and cooked until the eyes turned opaque.
Add seasoning if required.
Garnished with chopped scallions and served immediately.
For more fish recipes, check out this link.