Steamed turbot

Overview

There are so many types of fresh fish available now. Whether in the south or the north, as long as it is not a special species, you can almost buy fresh live fish in markets or supermarkets. Steaming live fish is the most delicious, with less loss of nutrients, and the steps are relatively simple. It is much more affordable to do it at home than in a restaurant!

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• dried red pepper
• shredded ginger
• shredded green onions
• steamed fish with soy sauce
• turbot
• pepper

Ingredients

Steps

1. 1 Clean the fresh turbot, cut into small bites diagonally, apply a little salt, and soak for ten minutes. Grease the bottom of the pan and place in the pan.

   

2. 2 Cut some green onions and ginger slices, place them on top of the fish, and sprinkle some pepper.

   

3. 3 Chop some green onions and soak in water for later use.

   

4. 4 Bring water to a boil and steam in a steamer for 8 minutes.

   

5. 5 Take it out, discard the scallions and ginger slices, lay on top of shredded scallions, dried red peppers, and add 2 tablespoons of steamed fish soy sauce. If there is too much steamed soup, pour out part of it first.

   

6. 6 Heat the oil and pour it on the surface.

   

7. 7 Fresh fish will have skin and flesh bursting open.

   

8. 8 Take a bite, the fish skin is plump and gelatinous.

   

9. 9 The fish meat is white and springy!