Steamed Long Lee Fish

Name: Steamed Long Lee Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Long Li Fish Fillet; 1/2 lemon; Some Yuzu soy sauce; Some shallot; Some ginger; a little olive oil

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

As a high-quality marine fish, the fat of Longliyu contains unsaturated fatty acids, which has the effect of anti-atherosclerosis, which is beneficial to prevent cardiovascular and cerebrovascular diseases and enhance memory. At the same time, according to nutritional testing, the omega-3 fatty acids in Longliyu can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of crystal inflammation. This is what it is also known as "eye-protecting fish". the reason. It is particularly worth mentioning that Longli fish has only the middle backbone, with few spines, more meat, and a smooth taste. The fish does not grow old after being cooked for a long time. It has almost no fishy smell. It tastes great when it is steamed.

Ingredients

250g Long Li Fish Fillet
1/2 Lemon
Some Yuzu Soy Sauce
Some Shallot
Some Ginger
a little Olive Oil

Steamed Long Lee Fish

1. Wash the fish meat and absorb the water.

2. Cut into pieces of similar size.

3. Spread the fish with shredded ginger and lemon juice.

4. Steam the longli fish in a pot of boiling water after 10 minutes.

5. Shred green onion and ginger.

6. After 8 minutes, take out the steamed longli fish, pour the water and put on the green onion and ginger.

7. Pour a little olive oil into the pot.

8. After being boiled, pour it onto the fish meat covered with green onions and ginger.

9. Finally, drizzle with proper amount of yuzu soy sauce.

Tips:
What you eat with steamed longli fish is its original flavor, without too much seasoning. The grapefruit soy sauce is fresh and delicious and the best match with steamed longli fish.