Steamed Fish

Name: Steamed Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; Some shallot; Some quail eggs; Some Cooking oil; Some Steamed Fish Soy Sauce; Some ginger; Some salt; Some Cooking Wine; 1 Red pepper; A Green onions; piece Lotus root; A handful noodles; Some sesame oil

by Brother Xiaoyu's private house

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The cooking method that best reflects the light and original taste of Cantonese cuisine. There are not many ingredients, basically just steamed fish with soy sauce with green onion and ginger, which preserves the original flavor of the fish to the maximum. Of course, steamed fish is also used in other cuisines, and each has its own advantages. Today I will also cook a brand new version of steamed fish. Brother Xiaoyu's cuisine will definitely make your eyes shine! ^O^

Steamed Fish

1. Clean the perch, make a knife,

2. Marinate the spring onions, ginger, salt, and cooking wine for 20 minutes,

3. One red pepper, cut into shreds,

4. One green onion, cut into shreds,

5. Cut the lotus root into slices and cook with quail eggs for 3 minutes,

6. Mix the noodles with sesame oil and steam for 15 minutes,

7. Place quail eggs on the head and lower part of the tail,

8. Put lotus root slices on both sides of the fish body,

9. Put on the steamed noodles,

10. Steam on the pot for 8 minutes,

11. Place onion shreds and red pepper shreds, drizzle with hot oil,

12. Pour some steamed fish soy sauce.

Tips:
After the water is boiled, put the fish in the steamer, take it out three minutes later, pour out the fish soup in the dish, and then put it in the steamer to continue steaming. This method removes the fishy.