Fry-free and Oil-free Sea Bream Fillet with Mustard Sauce

by West Mountain Beans

4.8 (1)
Favorite
3

Difficulty

Normal

Time

20m

Serving

2

I don't know since when I have a soft spot for Western-style mustard sauce. It is always available at home, and when it is almost used up, it just happens to be brought back by the way if it is in time for a trip abroad.
Feng Ye Guo returned to visit relatives and brought me a bottle of honey mustard sauce.
This seasoning is the first time I have tried it. The mustard taste is lighter and sweeter. So I got the inspiration to make this main dish with two other mustard sauces. "

Fry-free and Oil-free Sea Bream Fillet with Mustard Sauce

1. The frozen sea bream fillets are thawed in advance and marinated for a while with cooking wine and white pepper.

2. Blanch the broccoli.

3. Ginkgo is ginkgo fruit, peeled and cooked before removing the thin skin on the flesh.

4. The red kidney beans are cooked in advance, and you can leave them alone.

5. The sauce is mainly three kinds of mustard sauce.

6. The ratio is roughly 1:1:1.

7. It is not advisable to put too much light soy sauce, so as not to affect the color, cooking wine basically plays a role of dilution.

8. Place the sea bream fillets after boiling the steamer.

9. Steam for about 5 minutes.

10. Put it on the plate, a Western-style main dish looks good, right?

11. You can also replace red kidney beans with small tomatoes.

12. Pouring juice.

13. Steam fish, cook vegetables, and adjust juice at the same time. Serve for 10 minutes.

14. A healthy and appetizing main course.

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