Steamed Chinese Fish

Name: Steamed Chinese Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Mandarin fish; 1 teaspoon oil; 1/2 a teaspoon Refined salt; Piece ginger; 1 stage shallot; 1 teaspoon Steamed Fish Soy Sauce; 1 teaspoon Cooking Wine

by Yi Xiao Yanran

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Knowing that Huazi fish still originates from the tip of the tongue 2, for foodies, it is so delicious that you can't miss it. Steaming can retain the most delicious taste of Huazi fish, ensuring the most authentic taste of the tongue.

Ingredients

2 pieces Mandarin Fish
1 teaspoon Oil
1/2 a teaspoon Refined Salt
Piece Ginger
1 stage Shallot
1 teaspoon Steamed Fish Soy Sauce
1 teaspoon Cooking Wine

Steamed Chinese Fish

1. Clean the mandarin fish

2. Add cooking wine

3. Add salt

4. Grab well and marinate for 30 minutes

5. Pour out the excess cooking wine from the marinated Huazi fish dish, and stuff the ginger and green onion under the fish, inside the belly, inside the gills, and the body of the fish.

6. Topped with steamed fish soy sauce

7. Put it in the steamer and steam on high heat for 8 minutes

8. Just drizzle hot oil out of the pan

Tips:
The freshly bought Chinese zi fish has been opened up and cleaned up relatively clean. You only need to remove the gills of the fish and then wash off the blood. There is no need to process too much.