Light and Delicious Taste---【steamed Sea Fresh】

Name: Light and Delicious Taste---【steamed Sea Fresh】
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A piece of 500g Pomfret; 1/4 Red pepper; 3 pieces Chives; 6 slices ginger; 50ml Lee Kum Kee Steamed Fish Soy Sauce; 30ml hot oil; 1 teaspoon salt; 1 tablespoon Cooking Wine

by Poetic heart

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Fish food is tender, delicious, nutritious, and easy to digest. It is a favorite food for people. Especially suitable for the elderly, young children and patients to eat. It has a variety of health functions for the human body.

There are many ways to eat fish. My favorite is steaming, which is not only original, sweet and refreshing, but also fast and simple, and does not require any cooking skills. But to make a delicious steamed fish, you need to have two key points, one is a good bottle of steamed fish soy sauce, and the other is a fish that is fresh enough. "

Ingredients

A piece of 500g Pomfret
1/4 Red Pepper
3 pieces Chives
6 slices Ginger
50ml Lee Kum Kee Steamed Fish Soy Sauce
30ml Hot Oil
1 teaspoon Salt
1 tablespoon Cooking Wine

Light and Delicious Taste---【steamed Sea Fresh】

1. Prepare fresh fish, chives, ginger, red pepper and Lee Kum Kee steamed fish soy sauce.

Light and Delicious Taste---【steamed Sea Fresh】 recipe

2. Clean the fish, wipe it dry with kitchen paper, and put a flower knife 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 of salt, and marinate for a while, To remove the fishy, into the bottom smell (It is necessary to wipe the cooking wine first, and then the salt. If the salt is applied first, the salt will be washed away when the cooking wine is applied later)

3. Shred the ginger, chives, and red pepper separately. (Leave 1 green onion for later)

4. Spread about 1/3 of the green onions and ginger on the bottom of the plate, then put the fish, and then spread the green onions and ginger on the fish body and in the belly of the fish.

5. 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.

6. 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 it on Smoky hot oil is fine.

Tips:
Poetry heart phrase:

1: Steamed fish must choose fresh fish, so that the taste is delicious enough.

2: First put on cooking wine and salt in order to remove fishy and bottom taste, but don't have too much salt, because steamed fish soy sauce has a salty taste.

3: When steaming fish, cover the bottom of the plate and the fish with green onions and ginger, and stuff the belly with some.

4: The specific time for steaming fish depends on the size of the fish. Don't steam it too old, because the old fish tastes bad.

5: When the oil is finally poured, the oil should be heated until it smokes.