Homemade Steamed Pomfret

Homemade Steamed Pomfret

1. A fresh pomfret fish is cleaned, wiped dry with kitchen paper, and then painted on both sides (this is to make the fish easier to taste), evenly spread a tablespoon of cooking wine, and then evenly spread a teaspoon Salt and marinate for a while to remove the fishy and taste. (You need to wipe the cooking wine first, then the salt. If you wipe the salt first, the salt will be washed away when you wipe the cooking wine later.

2. Cut green onion, ginger, red pepper into thin strips

3. Sprinkle the three threads evenly on the surface of the fish

4. Put it in a pot of boiling water and steam for about 8 minutes, turn off the heat, and simmer for about 2 to 3 minutes.

5. Take out the steamed fish, remove the green onions and ginger from the plate, cut the green onion reserved in front into thin strips, and spread the red pepper shreds on the fish, first evenly drizzle with Lee Kum Kee steamed fish soy sauce, and then pour on Smoky hot oil

Tips:

1: The fish must be fresh.
2: Don't have too much salt, because steamed fish soy sauce has a salty taste.
3: Put some green onion and ginger in the fish maw.
4: Do not steam the fish for too long, otherwise the fish will become old and affect the taste.
5: When the oil is finally poured, the oil should be heated until it smokes.