Steamed turbot

Overview

The last time I ate crucian carp, my son got stuck on a fish bone, which scared me so much that I didn’t dare to feed him crucian carp from then on. But I have never stopped eating steamed seabass. This time I saw a turbot and bought one and steamed it. It tasted very good. It's tender and has no fish bones.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• maternity
• festival customs
• new year’s eve dinner
• winter recipes
• scallions
• steamed fish with soy sauce
• turbot
• ginger slices
• salt

Ingredients

Steps

1. 1 Clean the turbot, drain the water, apply a little salt on the surface of the fish and marinate for about 20 minutes.

   

2. 2 Add water to the pot, bring to a boil over medium heat, add fish, and steam over medium heat for 10 minutes. Turn off the heat and simmer for 5 minutes.

   

3. 3 Wash the green onions and cut into sections.

   

4. 4 Add 2 tablespoons of steamed fish soy sauce and 3 tablespoons of cold boiled water to make a bowl of juice.

   

5. 5 Take out the steamed fish, remove the ginger slices, and pour away the soup.

   

6. 6 Gently transfer the fish to another clean plate and arrange with the scallions.

   

7. 7 Pour some oil into the frying spoon and heat until smoking.

   

8. 8 Pour hot oil over the scallions.

   

9. 9 Pour the prepared bowl of sauce over the fish. OK!