Steamed Flat Fish

Name: Steamed Flat Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Flat fish; 1 piece Fresh ginger; a little Rice wine; 1 piece Red chili; 3s Chives; Some Steamed Fish Soy Sauce; 20g Vegetable oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Recently, I have become addicted to eating steamed vegetables, because I don't want to let the smell of oily smoke in my house linger. Therefore, the frequency of steamed vegetables is relatively high!

What I am going to do today is steamed flat fish. Compared with the traditional braised flat fish, the steamed fish is more trouble-free. It does not fry, fry, or stew. It can be put into a steamer or steamer with a simple treatment. Don't worry about bad workmanship destroying the shape of the fish, don't worry about the smell of oily smoke in the hair, and don't worry about the old fish that won't taste good.

Good food needs a good way to reflect its deliciousness and release its nutritional value. Steaming is currently a highly recommended cooking method, which can maximize the nutrition and taste of food. Although traditional deep-fried frying is fragrant, it will not only produce a lot of oily smoke, but also destroy the protein in the food. Steaming can perfectly protect the protein, and the taste is more tender than frying.

Ingredients

2 pieces Flat Fish
1 piece Fresh Ginger
a little Rice Wine
1 piece Red Chili
3s Chives
Some Steamed Fish Soy Sauce
20g Vegetable Oil

Steamed Flat Fish

1. Remove the gills and internal organs of the flat fish and the black belly in the abdomen, and clean it;

2. Pull two flower knives on each side of Pingyu's body, stuff a piece of fresh ginger, and drizzle a little rice wine;

3. Heat the steamer for one minute with SAIC, and put the flat fish into the steamer at 110 degrees for 15 minutes; if you use an ordinary steamer, you can steam it for 8-10 minutes after steaming on a high fire;

4. Pour out the water in the fish plate and remove the ginger slices on the surface; sprinkle with chopped chives and chili, then pour hot oil, pour some steamed fish soy sauce, and eat!

5. Steamed flat fish is more tender than braised and fried fish!

Tips:
Do not steam the flat fish for too long to prevent the juice from the fish from leaching out too much and the fish will become tight and dry. The fish juice is more fishy. If you can't accept it, pour it out and add the steamed fish soy sauce. The steamer has more water vapor than the steamer, so the steaming time can be shortened.