Steamed small sea fish with soy sauce
Overview
In the refrigerator, there is still a pack of fish that my mother-in-law’s neighbor sent me for fishing last fall. At that time, all kinds of fish were sorted into categories, according to size and variety, and they were eaten back and forth. Only this pack of three kinds of fish, large and small, was left. Of these three kinds of fish, I only know one kind. Although I live by the sea, I know very little about fish. There are only a few that I can name. I tried several ways to cook them, frying them, frying them, but finally gave up. Finally, I finally came up with an idea, steam it, but not steam it, use soybean paste to steam it. When I was young, my grandma would often steam steamed buns or corn tortillas in a large pot, mix it with sauce, green onions, and a little oil, then steam a pot of sauce, and then take it out of the pot fragrantly and use it as a feast. Use this method to steam fish? My husband shook his head, but I was secretly happy with my idea. I baked a pot of fragrant tortillas and waited for the fish to come out of the pot!
Tags
Ingredients
Steps
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Remove scales, dirt and wash the small sea fish.
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Add appropriate amount of cooking wine, a little salt, green onion, and ginger and marinate for half an hour to add flavor.
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Then take some green onion and cut it into thin sections, and cut the ginger into thin strips.
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Spread the small sea fish flat on the bottom of the plate.
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Spread each strip with soy sauce.
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Sprinkle a layer of chopped green onion and shredded ginger.
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Place another layer on top and spread with soybean paste as well.
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Sprinkle green onions and ginger again.
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Pour a spoonful of cooked peanut oil over it.
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Boil the water in the pot until it reaches steam and put the fish plate in it.
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After the water boils, steam over high heat for about ten minutes, turn off the heat, and simmer for two minutes.
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Take out the steamed fish.
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Garnish with some chopped green onion and serve.
