Steamed turbot

Overview

The general way to eat turbot is to steam it whole, which is a very traditional Cantonese way of eating. It has high content of glial protein, delicious taste and rich nutrition. It has good moisturizing and beautifying effects on the skin, and can nourish the kidneys and brain, help yang and refresh the mind. Regular consumption can nourish the body and improve people's disease resistance.

Tags

• private kitchen
• oil
• steamed fish with soy sauce
• turbot
• ginger slices
• minced garlic

Ingredients

Steps

1. 1 Prepare the ingredients and handle the turbot. I usually slaughter them at the seafood market.

   

2. 2 Heat hot water in a steamer. After the water boils, cover the turbot fish with ginger slices and put it into the steamer. Steam over high heat for 10 minutes (10 minutes is enough for a fish of about one and a half kilograms. If it is larger, you need to increase the time). Steam for another 5 minutes. Take advantage of this opportunity to prepare the juice. Pour cold oil into a hot wok, add minced garlic and stir-fry until fragrant, then pour in appropriate amount of steamed fish soy sauce.

   

3. 3 Sprinkle the sauce evenly over the steamed fish.