Steamed Halibut

Name: Steamed Halibut
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g flounder; 1 piece ginger; 2s Shallots; 1 piece Millet spicy; 20g Vegetable oil; Some Steamed Fish Soy Sauce; 10g Cooking Wine

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Flounder is rich in nutrients and high in unsaturated fatty acids. Flounder is rich in protein, as well as a variety of vitamins and minerals. Vitamin A and Vitamin D are richer. Flounder is rich in lecithin. What is more valuable is that it is rich in omega-3 fatty acids. In Japan, where the diet is very particular, flounder is one of the three major fishes eaten by children, and some people call it a substitute for codfish.

The flounder is rich and tender, smooth and juicy, and rich in gums. It is suitable for steaming, boiling, grilling, frying, smoking and other cooking methods. The marinade and seasoning can add the icing on the cake.

Today I am sharing this steamed halibut. It takes a short time and has a fresh taste. After the thorn removal process, there is no thorn in the fish, so the elderly and children can eat it with confidence; its quick and simple method is also very suitable for office workers, parents and parents.

Ingredients

Steamed Halibut

1. Put the flounder pieces on the plate and thaw naturally;

2. Use a sharp knife to divide the big fish into smaller pieces;

3. Pour a few drops of cooking wine on each piece of fish and put two slices of ginger;

4. Prepare some fine ginger, shallots, and millet spicy; if you can’t eat spicy, you can replace millet spicy with colored pepper;

5. Heat the steamer, put the halibut into the steamer after the water is boiled, cover the lid, and steam for 5 minutes;

6. When it is out of the pot, although it is only steamed, the fragrant and tender scent pours on you; pick out the ginger slices, and the fish soup can be poured out while hot and drunk. It is very delicious, or you can keep some on the plate;

7. Put a handful of shredded green onion, a few ginger, and a few millet on each piece of fish, and then drizzle a little steamed fish soy sauce;

8. Pour the hot vegetable oil on the shredded green onions to stimulate the fragrance, and slowly penetrate into the fish veins, making it more fragrant.

Tips:
1. Take an appropriate amount of fish from the bag and leave it at room temperature to thaw. Do not soak in water or hot water to avoid nutrient loss; do not repeatedly thaw and freeze the fish, which will cause the loss of water in the cells and result in the taste of the fish. Not tender
2. Steamed flounder is the simplest cooking method, which can restore the true taste of flounder to the greatest extent; ginger slices and cooking wine do not need to be put in too much, the fish itself is not fishy, putting ginger slices and cooking wine has the effect of fighting off the cold; Steamed fish soy sauce has the effect of increasing saltiness. Even if you don’t put any seasoning, you can eat it directly after steaming, and the fish will be fresh and sweet.