Delicious steamed fish

Overview

The meat of Tongluo fish is tender and white. When eating fish in spring, I steam it to make the delicious steamed fish salty, palatable, light and fragrant, and without any fishy smell.

Tags

• hot dishes
• home cooking
• black rice vinegar
• causeway fish
• cooking wine
• coriander segments
• light soy sauce
• oyster sauce
• steamed fish with soy sauce
• ginger slices
• minced garlic
• sesame oil
• water

Ingredients

Steps

1. 1 I bought a fresh causeway fish from the morning market and put it in the refrigerator before taking it out for cooking at noon (the shape and appearance of this fish are so beautiful).

   

2. 2 Wash the fish, remove the fish scales, internal organs and gills, remove the fishy lines on both sides, wash and cut into equal pieces, with the inside connected without cutting.

   

3. 3 Cut the ginger into slices, add cooking wine to the fish plate, boil the water and put the fish plate into the pot to steam.

   

4. 4 Cover and steam for 10 minutes.

   

5. 5 The fish has been steamed. Take out the fish plate, pour out the water in the plate completely and pick out the ginger slices.

   

6. 6 Make a sauce by mixing soy sauce, oyster sauce, steamed fish soy sauce, sesame oil, cooking wine, vinegar, and a small amount of water. No salt is added (most people can steam fish in steamed fish soy sauce).

   

7. 7 Pour the prepared juice into the pot and heat.

   

8. 8 After boiling, pour it out.

   

9. 9 After brushing the pot again, pour in an appropriate amount of cooking oil and bring to a boil.

   

10. 10 Pour cooking oil over the minced garlic on the fish body.

    

11. 11 Pour the cooked sauce onto the fish, sprinkle with cilantro and garnish. The meat of the Tongluo fish is tender and white, and the grog juice is poured into it without any fishy smell. It is also salty, tasty, light and fragrant.