Steamed Long Lee Fish

Name: Steamed Long Lee Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (500g) Long Liyu; Some Lee Kum Kee Steamed Fish Soy Sauce; Some oil; Some chopped green onion; Some parsley; Some ginger

by ying5iiii

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I had this dish before eating wedding wine in the countryside, and I thought it tasted good. It is also suitable for children to eat. The fish is thick and tender without thorns!
It took a long time to find this fish, they said it was Long Liyu. I also steamed it today, and my mother-in-law said it tasted the same as the restaurant. "

Ingredients

Steamed Long Lee Fish

1. Cut the back of the fish (call the chef to cut it when you can’t buy fish). Put some salt and white wine (cooking wine can also be used) on the fish body and belly and marinate for about 20 minutes! Then, after washing off the salt, put ginger and green onion on the plate, and put the fish on it.

2. Put it in the steamer and put water in the lower layer. Cold water pot. After the water boils, how long will it take 8-10 minutes to get out of the pot. Like the tender 8 minutes. It is best for babies to eat for 10 minutes. Not too long, the fish will not taste good when steamed.

3. Cut the chopped green onion with parsley during the period. Or torn into strips. If you like to eat, you can put more.

4. Sprinkle with green onions and coriander after serving. Pour some hot oil on the fish. Then add some steamed fish soy sauce to finish it, simple, nutritious and delicious. No need to add salt, steamed fish soy sauce is enough.