Steamed Wuchang Fish

Overview

The juice of steamed fish is the most delicious, be sure to choose fresh live fish...

After cleaning the fresh fish, cut it diagonally with a knife, add ginger slices and green onion segments, apply cooking wine and salt on the fish, and marinate for 20 minutes
Cut ginger and green onion into shreds and set aside
After the water is boiled over high fire, you must wait until the fish is out of breath before releasing the fish
Steam regularly for 10 minutes
When the fish is about 3 minutes away from cooking, put in oil in another pan. When the oil is hot, add shredded ginger first. When the shredded ginger is slightly yellow, add shredded green onion. 😄 Make sure the heat is low. No need to add any seasoning.
When the time is up, when the fish is steamed, take it out with the plate. Pick out the ginger slices and green onions when marinating the fish and do not use them because they are very fishy. After the fish is steamed, there will be juice on the plate. Pour it out and leave a little bit.
At this time, pour the hot oil on the fish with the fragrant onion and ginger shreds
Just top it with Lee Kum Kee steamed fish soy sauce and it’s ok
Delicious finished product