Steamed Golden Pomfret

Name: Steamed Golden Pomfret
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 550g Gold Pomfret; Some Green onion ginger garlic; Some parsley; Some Red chili; Some Cooking Wine; Some sesame oil; Some Steamed Fish Soy Sauce

by Hanchi Listening to Dreams

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The steamed golden pomfret made during the banquet for my mother’s family on the fifth day of the day was very popular. My son was admired and wanted to eat it the other day, so he bought one at the supermarket yesterday when he returned home. I took it out of the refrigerator this morning, cleaned it and covered it. This time it is steamed, because steaming can highlight the deliciousness of the fish without losing nutrients. It is convenient and quick to make, and it can be done easily in ten minutes.
The golden pomfret has few bones, only big thorns, and no small thorns all over the body. It is safe for children and the elderly to eat, and there is no need to worry about fish bones stuck in their throats. Golden pomfrets are rich in unsaturated fatty acids and have the effect of reducing cholesterol. Cholesterol is a good fish food for people.
Golden pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, and can delay the aging of the body. Therefore, it is recommended that sisters make more for their family members. "

Ingredients

Steamed Golden Pomfret

1. Prepare the materials for cleaning.

2. The brand I like to use

3. Cut a part of green onion and ginger for later use.

4. After the fish is washed, use a paper towel to absorb the water, put it in a dish, add green onions, ginger, 1/4 teaspoon of salt, and a tablespoon of cooking wine, and marinate for about 15 minutes.

5. Cut the remaining scallions and coriander into filaments, chop the ginger garlic and red pepper into fine diced pieces and set aside.

6. The marinated fish is placed on a plate with ginger slices and green onions, stuffed in the fish maw, steamed in a steaming steamer for 10 minutes and then turned off. After three minutes of steaming, take it out to kill the excess juice.

7. Arrange the steamed fish on the fish plate, evenly sprinkle with ginger, garlic, red pepper, and then sprinkle with shredded green onions and coriander.

8. Put the rapeseed oil in the wok and add the peppercorns to fry them until fragrant. Take out the peppercorns and pour them on the fish with a spoon until fragrant. Then top with steamed fish soy sauce and sesame oil.