Steamed Flat Fish

Steamed Flat Fish

1. Ingredients: flat fish, green onion ginger, red pepper.

2. Clean the flat fish, remove the internal organs, and remove the gills. Cut a few straight knives on the back of the fish.

3. Put the cleaned fish in cooking wine and a little salt, and marinate for 10 minutes. (There must be less salt)

4. Cut some sliced ginger and green onion.

5. Place part of the sliced green onion and ginger on the bottom of the plate.

6. Put the flat fish on the fish and stack the remaining green onion and ginger slices on the fish.

7. Put the water in the steamer, bring it to a boil, and add the flat fish.

8. Steam on high heat for six or seven minutes to turn off the heat, turn off the heat and simmer for three to four minutes.

9. After simmering for a few minutes, take out the flat fish, remove the steamed green onion and ginger section, and put on fresh green onion and ginger shreds and red pepper shreds. Add steamed fish soy sauce.

10. Put two spoons of edible oil in the wok, heat it up until the oil starts to smoke, and quickly pour the oil on the fish.

Tips:

The key to steaming fish is the heat, and you must wait for the water to boil before putting the fish in the pot. Turn off the heat after steaming for six or seven minutes. (According to the size of the fish, the fish I bought is smaller, about 250 grams, and the big fish can extend the steaming time appropriately)

Don't take it out immediately after turning off the heat. Use the remaining temperature in the pot to simmer for a few minutes to make the fish softer and more delicious.