Steamed mandarin fish with perilla

Overview

As we enter late autumn, the haze begins to sweep across the country. Several times I got up and opened the curtains, and everything in front of me was gray, and I couldn't see any sunlight. Before I realized that smog was coming to the world, I thought I was blind! Since my opponent was very strong, I couldn't help myself and kept coughing. So, here comes the problem! Hahaha... External protection such as masks is a must, and internal protein supplementation is necessary to improve immunity. Mandarin fish has a high protein content, is tender and plump, and has a certain therapeutic effect on coughs. It is the best food to fight against haze days! Perilla is also good at relieving coughs and asthma, and it can also remove fishy smell, so it goes well with mandarin fish.

Tags

• hot dishes
• zhejiang cuisine
• old man
• autumn recipes
• lunch
• mandarin fish
• perilla leaves
• rice wine
• steamed fish with soy sauce
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Prepare ingredients: 1 mandarin fish (about 650 grams), 1 small handful of perilla leaves, 1 piece of ginger, 3 green onions;

   

2. 2 Wash the fish, cut both sides with a flower knife, and apply salt and rice wine evenly on the fish body; cut the shallots into sections and slice the ginger, and place them together with the perilla on both sides of the fish body and fish maw; marinate for 10 minutes to allow the flavor to develop;

   

3. 3 Pour the steamed fish with soy sauce into the pot and steam over high heat for 10 minutes;

   

4. 4 After the pot is removed, remove the ginger slices, green onion segments and perilla leaves from the plate;

   

5. 5 Use a toothpick to cut some green onion leaves into shreds and garnish with them before serving.