Steamed Fish

Name: Steamed Fish
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 pieces Small yellow croaker; 1 shallot; 5 slices ginger; 1 tablespoon Cooking Wine; 1 tsp salt; 1 tablespoon Steamed Fish Soy Sauce; 20g Red pepper; 1 tablespoon Cooking oil

by You Ma Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

For delicious small yellow croaker, steaming is the best way. It is not only convenient, but also the steamed small yellow croaker has less nutrient loss, fresh meat, less oil and salt, and is more suitable for the elderly and children. Well, for the lazy housewife, It's a good choice. For steamed fish, heat is the key to the freshness of the fish, so it must be steamed with high heat and enough air. In addition, to judge whether the fish is cooked, in addition to observing the fish that is turned over from the incision, the bulging eyes are also an indicator. Another important point is that if the steamed fish is not fishy and tasty, the fish must be washed before steaming, and marinated first, and it is best not to steam the first soup. For details, please see the recipe below.

Ingredients

2 pieces Small Yellow Croaker
1 Shallot
5 slices Ginger
1 tablespoon Cooking Wine
1 tsp Salt
1 tablespoon Steamed Fish Soy Sauce
20g Red Pepper
1 tablespoon Cooking Oil

Steamed Fish

1. The little yellow croaker cuts a hole from the underside of its belly, removes the internal organs and gills, and cleans it.

2. Add salt, green onion and ginger to the small yellow croaker, marinate in cooking wine for 30 minutes to taste

3. Put the marinated fish in the boiling steamer. I use the electric rice cooker. The fire is full of heat for eight to ten minutes.

4. The white meat is turned out where the fish is cut. Generally, the fish is cooked. Move the steamed fish to the fish plate. Do not use the steamed fish soup or scallion and ginger.

5. Sprinkle chopped green onion, red pepper shreds, ginger shreds, green onion shreds on the fish, drizzle some steamed fish soy sauce

6. Heat an appropriate amount of edible oil in the wok, and then pour it on the ingredients on the fish. The ingredients will be cooked instantly to arouse the aroma, and the dish is complete