Steamed Basa Fish with Garlic Vermicelli

Name: Steamed Basa Fish with Garlic Vermicelli
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pangasius; 1 piece Rice noodles; 1 head garlic; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; Some oil; 1 tablespoon salt; 1 tablespoon Oyster sauce; Some chili

by Hua Ning Yuyan

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

In summer, eat it for children more. It has no bones and thorns. It is stronger than pork. It is steamed for 8 minutes and served on the table. It is nutritious and calcium supplement. If you eat meat in summer, try to eat less pork and mutton, and more fish. Fish is not easy to get angry and has high nutrition. When it comes to eating fish, some people may worry that when children eat fish, it is easy to be caught by the fishbone, so they are a little scared. Don’t worry. The fish I told you today does not have a fishbone and bones. It is especially suitable for children to eat. The pangasius is tender and melts in the mouth, suitable for all ages.

Ingredients

500g Pangasius
1 piece Rice Noodles
1 head Garlic
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce
Some Oil
1 tablespoon Salt
1 tablespoon Oyster Sauce
Some Chili

Steamed Basa Fish with Garlic Vermicelli

1. The pangasius and vermicelli garlic are ready. The pangasius is frozen. Defrost it before cooking. Soak it in cold water for a while and it will melt naturally.

Steamed Basa Fish with Garlic Vermicelli recipe

2. Cut the pansa into small pieces and cut the garlic into minced garlic for later use

3. Put the cut fish pieces in a basin, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of salt to taste

4. Stir and marinate for about 15 minutes to make the fish more delicious.

5. Soak the vermicelli with warm water, do not use hot water to scald it, otherwise the steamed vermicelli will become a lump and sticky and not tasty.