Steamed halibut

Overview

Youha lives in a coastal city and grew up eating seafood. In the Jiaodong area, he especially likes to eat mackerel, hairtail, and small yellow croaker. Flounder lives in the deep sea and was rarely seen when he was young. Due to its delicate meat and basically no spines except for one large fish bone, Bigeye fish is very suitable for the elderly and children to eat. It is also a must-have seafood on the table during festivals.

Tags

• hot dishes
• home cooking
• chinese banquet
• cooking wine
• frozen halibut
• green onions
• lemon steamed fish with soy sauce
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients and let the frozen fish thaw naturally at room temperature

   

2. 2 Rinse the fish segments briefly under running water

   

3. 3 The black film on the fish maw is torn off. There is only one piece of fish in the bag with black film in the maw

   

4. 4 Cut the green onions into sections and lay them flat on the plate, and lay the fish sections flat on the green onions

   

5. 5 Shred the ginger and sprinkle it on the fish, then pour the cooking wine

   

6. 6 Put an appropriate amount of water into the steamer, bring it to a boil over high heat, and put the fish plate into the steamer

   

7. 7 Cover and steam over medium heat for 5 minutes. Open the lid immediately after 5 minutes

   

8. 8 Take out the fish plate, remove the onion and ginger, pour out the soup in the plate, and pour lemon steamed fish with soy sauce

   

9. 9 Cut the green onions into thin strips in advance and place them on the fish

   

10. 10 Pour vegetable oil into a large spoon and heat over medium heat until smoking

    

11. 11 Quickly pour the hot oil over the shredded green onions and fish

    

12. 12 Garnish lightly with red pepper rings and serve