Steamed Tilapia

Overview

Since coming back from Sanya, we have never forgotten the seafood there. Every time my husband and I go shopping, as long as there are aquatic products, my husband will always go there. But here in Beijing, you can't eat seafood at any time like Hainan. You can only go there to enjoy the delicious food when traveling. I went to the vegetable market to buy vegetables at noon today, and my husband wanted to eat steamed fish again. I'm thinking this guy doesn't even like fish, so why is he suddenly asking for steamed fish? When I thought about it, I must have thought of the steamed grouper in Sanya again. After asking the seller which fish had fewer bones, he recommended tilapia, so we tried to buy one and cook it. This is also my first time to make steamed fish. Every time I made fish in the past, I was always a little too lazy to move. I felt that the process of making fish was complicated, and I would not take the initiative to buy fish. However, I have always loved fish since I was a child (I love to eat but am too lazy to cook it). Sometimes I can finish a whole 2-pound fish by eating slowly by myself. The steamed fish dish I made today surprised me for a long time. It turns out that I can make it myself! When it came time to eat the fish, my husband said it tasted good, very fresh and not fishy at all, and comparable to the steamed grouper in Sanya. The only drawback is that the shape of the fish is not steamed well, and the fish is large and the plate is small. The mouths of the steamed fish are all open. Are you scared of me? Seeing that the fish's mouth looked unsightly, I stuffed it with a cherry radish. My husband asked: What is the name of this fish? Me: Tilapia Husband: This fish really has very few spines, I didn’t know that before. Me: We didn’t often buy fish before, so we didn’t know much about it. Husband: (laughed) We don’t know much about fish

Tags

• hot dishes
• home cooking
• cherry radish
• coriander
• ginger
• green onions
• rice wine
• tilapia
• very delicious
• pepper
• salt

Ingredients

Steps

1. 1 Wash the fish inside and out, make 3-4 diagonal cuts on both sides of the fish, and marinate with salt, pepper, and rice wine for half an hour

   

2. 2 During the marinating process, cut the green onion into sections (cut open), ginger slices, shredded green onion, and shredded ginger for later use. Select a coriander, wash and cut into sections for later use

   

3. 3 Shredded green onion and ginger

   

4. 4 Place ginger slices and green onion slices on the bottom of the steamed fish plate

   

5. 5 Stuff ginger slices into each cut of the marinated fish. Carefully place the fish into the steamed fish plate. Stuff ginger slices and green onion segments into the fish maw to hold it up. Sprinkle green onion and ginger on the fish

   

6. 6 Bring the water to a boil over high heat, then put in the fish plate, steam for 3 minutes, pour out the juice in the fish plate, add 2-3 spoons of rice wine (this step is helpful for removing the fishy smell), and continue steaming for 5 minutes. After steaming, turn off the heat and simmer for another 10 minutes to help it become cooked through.

   

7. 7 Add an appropriate amount of oil to the wok, add shredded green onion and ginger and sauté slightly until fragrant, add 1 spoonful of very fresh flavor, then evenly spread the fried ingredients on top of the fish, and garnish with coriander and cherry radish.

   

8. 8 Finished product pictures