【cantonese Cuisine】steamed Osmanthus Fish

Name: 【cantonese Cuisine】steamed Osmanthus Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Osmanthus fish; Some ginger; Some Green onion; Some Soy sauce; Some Peanut oil

by Chai wow learn to cook

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cantonese cuisine is Cantonese cuisine. Cantonese cuisine pays attention to quality and taste. And changes with the seasons, summer and autumn tend to be light, winter and spring tend to be rich.

Osmanthus fish flesh is clean and white, with few spines, tender and delicious. It is rich in protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is tender and easy to digest. It is good for children, the elderly and those with weak spleen and stomach digestion. For people, eating sweet-scented osmanthus fish can replenish deficiency without having to worry about digestive difficulties. It has the effect of replenishing deficiency and replenishing the spleen and stomach, and is most suitable for steaming. Keep the original flavor. "

Ingredients

1 piece Osmanthus Fish
Some Ginger
Some Green Onion
Some Soy Sauce
Some Peanut Oil

【cantonese Cuisine】steamed Osmanthus Fish

1. The osmanthus fish is guts, scaled, cleaned, and the ginger and spring onions are cleaned and shredded. Cut the scallion into sections.

【cantonese Cuisine】steamed Osmanthus Fish recipe

2. Put some shredded ginger on the bottom of the plate, and the scallion segments to frame the fish, and stuff some ginger and scallion segments in the belly of the fish.

3. Spread ginger shreds on the fish and drizzle some peanut oil.

4. Add water to a clean pot and bring to a boil over high heat. Put the fish to steam over the water. Cover the pot and heat for 12-15 minutes, depending on the size of the fish.

5. You can use chopsticks to poke into the back of the fish.

6. Pour out the excess soup, don't.

7. Pour out the steamed soup, remove the shredded ginger and green onions, spread the shredded green onions, and drizzle with some light soy sauce.

8. Heat an appropriate amount of peanut oil in a clean pot, and top with the fish body that has been spread with green onions. There was a sizzling sound under the hot oil.

9. It's ready to be served. The meat is tender and delicious, clear but not light.

Tips:
For steamed fish, it is best to use steamed fish soy sauce or light soy sauce. Steamed fish soy sauce is lighter and sweeter, which can freshen the steamed fish without being too salty. The deliciousness of steamed fish, in addition to not over-steaming the fire to affect the meat quality, steamed fish soy sauce is also the essence.

If you do not have steamed fish soy sauce, you can boil light soy sauce with some water and sugar instead of steamed fish soy sauce.