Steamed Fish Fillet with Black Pepper

Steamed Fish Fillet with Black Pepper

by Jane's Kitchen

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Osmanthus fish is rich in protein, and also contains fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin and so on. It has the medicinal effect of invigorating deficiency and labor and benefiting the spleen and stomach. Some friends do not like to eat fish because of the fishy smell. Chopped Mexican peppers are used to add steamed fish, which not only removes the fishy smell, but also preserves the umami taste of the fish. Even friends who don't eat fish on weekdays also enjoy it and are full of praise. "

Ingredients

Steamed Fish Fillet with Black Pepper

1. Osmanthus fragrans slaughtered and cleaned

2. Use a knife to slice the fish, and place the fish head and bones on the bottom of the plate after the slices are sliced

3. Put the fish in a bowl, add appropriate amount of salt, chicken essence, cornstarch, peanut oil (a little) and mix well

4. Wash the ginger and cut into ginger, wash and cut coriander, wash and cut small red peppers and set aside

5. Place the well-mixed fish on a plate, sprinkle with tempeh, chopped pepper, ginger, and pepper (a little)

6. Add to steamer, cover and steam for about 12 minutes

7. After the fish is steamed, come out, sprinkle with chopped green onion, coriander and red pepper, ready to eat

Tips:

1. When steaming fish, the heat must be high, and the steaming time should be flexibly adjusted according to the size of the fish

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