Lemon Steamed Fish

Name: Lemon Steamed Fish
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: (Australian grouper) Section 1 fish; Some salt; Some parsley; Some ginger; Some shallot; Some garlic; Some Cooking Wine; Some pepper; 1 piece lemon; 1 tsp Sugar; 2 tablespoons Lemon steamed fish soy sauce; 1 piece Millet spicy

by Apple Kitchen

4.6 (1)

Favorite

25

Difficulty

Easy

Time

10m

Serving

1

Everyone knows how to steam fish. Steaming fish is the most common way we want to be lazy and keep the fish fresh and original. Traditional steaming, adding green onions, ginger, and steamed fish soy sauce, will it be bothersome to eat.
This time, we steamed the delicious Australian sliced fish with millet spicy and lemon. The taste is sour and spicy, very light and appetizing.

Lemon Steamed Fish

1. Prepare ingredients.

2. The Australian spot is processed and divided. (Other fish are available, try to choose more fleshy and less thorny species)

3. Slightly marinate the cut fish segments with cooking wine, salt and pepper.

4. Place the scallion and ginger at the bottom of the steamed fish, and then put the marinated fish.

5. Chop millet pepper, coriander, ginger, and garlic into finely chopped pieces and set aside.

6. Mix the lemon steamed fish soy sauce, squeezed 3/2 lemon juice, and sugar evenly

7. Add minced ginger, minced garlic, and minced pepper, mix well and set aside.

8. Pour the adjusted bowl of juice on the fish section, put it in a steamer boiled in water, and steam on high heat for about 8 minutes.

9. After removing, add lemon slices and coriander to garnish.

Tips:
1. This method is also applicable to other fish that can be steamed.
2. Millet pepper is very spicy, you can increase or decrease according to your taste, or use ordinary red pepper instead.
3. There is no lemon steamed fish soy sauce, you can use ordinary light soy sauce instead
4. Steamed fish can only be steamed in the pot after the water is boiled, and it needs a high fire. High temperature can lock the umami and juice in the fish. The steaming time should be adjusted according to the size of the fish.