Steamed rainbow trout
Overview
Rainbow trout looks very beautiful, and its golden skin looks very noble. Rainbow trout is a cold-water fish. It is one of the high-yielding and high-quality breeding species promoted to the world by the Food and Agriculture Organization of the United Nations. Rainbow trout not only has well-developed muscles, tender meat, no intermuscular spines, and a large edible part, but is also delicious and nutritious: every 100 grams of the edible part contains 18.6 grams of protein, but the caloric value is less than 150 calories. It is a high-quality aquatic product with high protein, high soluble fat, multiple vitamins, and amino acids, low caloric value, and low cholesterol. Every 100 grams of edible part contains 3 grams of ω3 unsaturated fatty acids, which can reduce blood cholesterol levels, effectively prevent cardiovascular diseases, and relieve pain caused by rheumatism and psoriasis. Rainbow trout is also rich in fat-soluble vitamins A and D, water-soluble vitamins B12 and B6, EPA (20-carbon-5-enoic acid) and DHA (22-carbon-6-enoic acid) known as brain gold. Eating rainbow trout can prevent chronic diseases, diabetes and some types of cancer. Research shows that eating 50g of rainbow trout per day can reduce the risk of heart disease by 50%. Fatty uses the steaming method to prepare this rainbow trout, which can better reflect the original flavor of the fish.
Tags
Ingredients
Steps
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Remove internal organs from rainbow trout and wash.
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Use a knife to make a cut on the back of the fish.
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Sprinkle some shredded green onion and ginger, and pour white wine.
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Place in a steamer and steam over high heat for 10 minutes.
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Pour away the steamed soup, check out the shredded onion and ginger, and then sprinkle some more shredded onion and ginger.
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Pour a ladle of hot oil over it.
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Pour steamed fish with soy sauce and serve.
