Steamed Longli Fish
Overview
I had a wedding banquet in the countryside before and had this dish and thought it tasted good. Mainly suitable for children to eat. The fish meat is plump and tender even without the spine! It took a long time to find this fish. They said it was a dragon fish. I also steamed it today, and my mother-in-law said it tasted the same as the one in the restaurant.
Tags
Ingredients
Steps
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Cut the back of the fish, (you can’t ask the chef to cut it when you buy the fish). First put some salt and white wine (cooking wine can also be used), rub it on the body and belly of the fish and marinate it for about 20 minutes! Then wash off the salt on the body and place ginger and scallions on the plate, as well as the fish.
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Put it in a steamer and put water in the lower layer. Serve in cold water. After the water boils, take it out in 8-10 minutes. Like tender 8 minutes. It’s best for babies to eat within 10 minutes. Don't cook it for too long, otherwise the fish will become unpalatable if it is steamed too long.
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During the period, cut off the cilantro and green onion. Or tear it into strips. If you like it, you can add more.
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After serving, sprinkle with green onions and coriander. Heat some hot oil and pour it on the fish. Then pour some steamed fish with soy sauce and you're done. It's simple, nutritious and delicious. No need to add salt, steamed fish with soy sauce is enough.
