Soy Sauce Opium Fish

Name: Soy Sauce Opium Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Opium fish; Some Green onion ginger; Some carrot; Some parsley; Some Steamed Fish Soy Sauce; Some Cooking oil

by Yushi Beibei

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Opium fish is one of the aliases of flounder, a type of flounder. Its body is flat, asymmetrical, and both eyes are on the left side. The skin on the side with the eyes is dark gray or patchy, and the skin on the side without the eyes is white. There are many types of flounder, which are widely distributed in tropical or temperate oceans, and are also produced in many coastal areas of our country. In particular, the flounder species is a rare fish in the Yellow Sea and Bohai Sea in my country. Like other species of flounder, it is a famous dish with seasonal flavors. The meat is delicious and contains high oil content, especially the fin edges and skin are rich in colloids. . Qingdao is commonly known as opium fish. Qingdao opened the sea on September 1, and the price of seafood dropped significantly. The opium fish weighing about 1 catty just went out to sea at 12 yuan per catty. People in Qingdao like the original taste of seafood, so let's make it steamed and oily this time! "

Ingredients

Soy Sauce Opium Fish

1. Ingredients: opium fish (1 flounder), green onions, ginger, carrots, coriander, steamed fish soy sauce, edible oil.

2. Remove the internal organs, remove the scales and wash the opium fish (I always let the fish stand for processing).

3. Cut the fish into slices and sprinkle a little cooking wine.

4. Shred the green onion and ginger.

5. Spread some shredded green onion and ginger on the bottom of the plate.

6. Place the fish on the plate and sprinkle the green onion and ginger evenly on the top. My steamer is so big that I still can’t fit it, so I had to chop it into two pieces.

7. Steam on the pot for 10 minutes, steam for 3 minutes, remove the cooked green onion and ginger.

8. Cut the green onion, ginger, carrot, and coriander, and prepare steamed fish and soy sauce.

9. Decant the juice from the opium fish and sprinkle with green onion, ginger, and coriander.

10. Preheat the pan, pour in cooking oil and heat.

11. Pour the hot oil evenly on the fish.

12. Pour some steamed fish soy sauce.

Tips:
1. Fresh sea fish does not need to add MSG to prevent the return of umami taste.

2. Because soy sauce has a salty taste, you don't need to add salt.