Steamed Fish Belly with Perilla

Steamed Fish Belly with Perilla

by Autumn is a fairy tale

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

New Year’s Eve is coming soon. New Year’s meals always have big fish and big meat. If you eat too much hot pot, a small refreshing steamed dish is a good adjustment. Steamed fish with perilla is a good choice. It has a good meaning every year and is also rich in nutrition. For more people to eat, a grass carp of more than 2 catties is best steamed whole. Today, only one fish belly for my son and I will be enough.

Ingredients

Steamed Fish Belly with Perilla

1. Prepare ingredients

Steamed Fish Belly with Perilla recipe

2. Wash the belly of the fish and drain it, sprinkle a little salt on the front and back to use oil.

Steamed Fish Belly with Perilla recipe

3. Sprinkle the surface of the fish with minced ginger, white onion, and washed tempeh

Steamed Fish Belly with Perilla recipe

4. Best sprinkle with shiso leaves

Steamed Fish Belly with Perilla recipe

5. Topped with light soy sauce

Steamed Fish Belly with Perilla recipe

6. Oiled

Steamed Fish Belly with Perilla recipe

7. Boiling water

Steamed Fish Belly with Perilla recipe

8. Cover and steam for about 10 minutes

Steamed Fish Belly with Perilla recipe

9. Sprinkle chopped green onion before serving, ready to serve

Steamed Fish Belly with Perilla recipe

Tips:

The steamed fish is eaten while it is hot, and it has a strong fishy smell when it is cold.

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