1. Thaw faster in water
2. Sprinkle a little salt (remember a little bit is fine) on the thick surface of the fish, and put a little ginger on the fish
3. Just put cold water into the pot and steam it. Fifteen minutes thinner is enough. If the fish fillet is thick, you can extend it for 35 minutes.
4. When steaming the fish, you can prepare a small amount of green onion and ginger.
5. Take the fish out of the pot and pour out the steamed water. Place the green onion and ginger shreds on top, pour a little steamed fish soy sauce, and finally add a little hot oil to drizzle, and you're done!
Tips:Steamed fish soy sauce is relatively salty, so you must add less salt to the salted fish, even if it is light in the mouth, you don’t need to add salt.
