Shamisen Halibut

Name: Shamisen Halibut
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g flounder; 50g Edamame seeds; Some Blending oil; a little salt; a little White pepper; 2 tablespoons Cooking Wine; 1 tablespoon Fresh Chili Sauce; 1/2 a spoon Yellow Lantern Chili Sauce; 1 tablespoon Steamed Fish Soy Sauce; a little chopped green onion; a little ginger

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There are many ways to prepare flounder, which can be braised in sauce, tomato sauce, braised, dry fried, or steamed. My home uses steamed cooking methods today, but only adjusted three flavors. The first one is red fresh chopped pepper sauce, which is salty and slightly spicy, and the second yellow one is Hainan yellow lantern pepper sauce. The sauce is very spicy. The third is to add steamed fish soy sauce. Because family members have different tastes, some people can eat spicy and some don’t, so this time I specially made a slightly spicy, hot, green onion Three flavors, three flavors of a dish, take what you need! "

Shamisen Halibut

1. Wash the flounder after thawing.

2. Soak up the moisture with a kitchen paper towel.

3. Add water to the edamame seeds and heat them in the microwave for 1 minute and remove them for later use.

4. Put the fish cubes in a basin, add some cooking wine, salt, and white pepper to marinate for a while.

5. Put half of the marinated fish in chili sauce (half of the fresh chili sauce and half of the yellow lantern chili sauce), and leave the other half, then put ginger and edamame seeds.

6. After the water in the pot is boiled, put it in the fish bowl.

7. Steam on medium heat for 7, 8 minutes.

8. Pour the steamed fish soy sauce on the fish cubes, and sprinkle the chopped green onion on the fish cubes without the hot sauce.

9. After heating an appropriate amount of oil, pour it over the chopped green onion and chili sauce.

10. carry out.

Tips:
I also added some edamame seeds when steaming the fish. If not, don’t add them. Master the steaming time and adjust it according to the size of the fish.