Steamed grouper

Overview

Like to eat sea fish. Especially the steamed fish, the meat is very delicious and the taste is light. From a nutritional point of view, steamed food loses less nutrients than braised food. The taste is light and delicious. It feels like it takes less time than braising.

Tags

• private kitchen
• shandong cuisine
• cantonese cuisine
• children
• summer recipes
• wenzhou cuisine
• lunch
• famous dishes
• grouper
• lee kum kee steamed fish with soy sauce
• olive oil
• shredded ginger
• chopped green onion
• garlic
• salt

Ingredients

Steps

1. 1 Use the microwave to defrost and remove the internal organs

   

2. 2 Use a knife to make cuts on the fish. If the fish is large, make more cuts

   

3. 3 Put ginger and garlic slices on each side This fish is too big. I had to cut it into two parts

   

4. 4 Then put it in the pot to steam, add the green onions, sprinkle with a little salt and cooking wine and steam over high heat for 7 or 8 minutes, depending on the size of the fish

   

5. 5 Turn off the heat and pour out the water, ginger, green onion and garlic in the fish. Add shredded ginger, green onion, olive oil, Lee Kum Kee steamed fish with soy sauce and it’s OK