Healthy and Delicious Steamed Pomfret

Name: Healthy and Delicious Steamed Pomfret
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Pomfret; 50g Green onions; 30g ginger; 15g Chives; 2g salt; 20g Rice wine; 20g Steamed Fish Soy Sauce; 15g Vegetable oil; a little very light blue; a little carrot; a little Chive leaves

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Steaming vegetables is a commonly used technique for traditional dishes in the hometown, but most of them are limited to steaming animal meat, such as steamed meat, steamed stew, cabbage buns, etc. For fish, most of them are fried and braised. As for steamed fish, I only saw it after studying in the south. Although it does not have the rich taste of the northern braised stew, it uses the simplest and original methods and materials, but it can highlight the unique deliciousness of the fish itself, and the shape and color of the dishes themselves are more exquisite and beautiful. After that, I often use steaming methods to make all kinds of fish, the methods are similar, but the processing is slightly different. The sea pomfret is one of the fishes that can be handled better. There is no fishy smell of river fish. As long as the source of fishy smell such as the gills of the visceral and peritoneal fish is removed, the taste will not be too bad. There are no small thorns outside the thorns, and it is very convenient for adults and children to eat.

Healthy and Delicious Steamed Pomfret

1. Thaw the sea pomfret, remove the internal organs, gills and the black skin in the belly of the fish, wash it and hit the back of the fish with an oblique knife;

Healthy and Delicious Steamed Pomfret recipe

2. Spread salt evenly on the surface and the belly of the fish, drizzle with rice wine, and stuff ginger slices into the oblique cutting edge, stuff the remaining slices of ginger and green onion into the belly of the fish and sprinkle on the surface, marinate for 20 minutes;

3. Cut carrots and scallions into long filaments;

4. Soak the shredded carrots in cold water after boiling water;

5. After the green onion silk is curled, remove it under water control;

6. To dry the marinated fish, place the sliced green onion and ginger on the bottom of the plate and put it in a steamer with boiling water;

7. Open the lid after 5 minutes of high fire, and pour out the water in the fish dish;

8. Continue to put it back in the steamer, pour the steamed fish soy sauce, cover and continue to steam;

9. After five minutes, take the fish out, pour it out into the fish dish, sprinkle with white onion, shredded scallion and chopped green onion;

10. Heat vegetable oil in the pot, add the chopped chives leaves;

11. Heat on low heat, and stir-fry the shallots until browned;

12. Remove the chives inside, continue to heat the oil to 80 to 90% hot, and pour it onto the surface of the fish with a spoon.

Tips:
The main thing to make steamed fish is to make the ingredients fresh. In addition, it must be cleaned when handling the fish, especially the black skin in the abdomen;
To make steamed fish, it is recommended to marinate the fish to the bottom in advance and use yellow wine to remove the smell of the fish itself, which will make the finished product taste better;
The fish itself is easy to mature, and it can be fully mature in 10~15 minutes under the condition of basic fire. If the time is too long, the taste of the fish will become old;
The purpose of soaking the green onion in cold water is to make it bend and sprinkle it on the surface of the fish body more beautifully.