Steamed Long Li Fish Fillet
1.
Thaw the frozen longli fish fillet (you can use a microwave oven or place it directly at room temperature to thaw), take an appropriate amount of ginger, slice half and half into shreds, cut the white onion into sections, shred the green onion leaves, and set aside for later use
2.
Take a plate and spread a layer of sliced ginger and spring onion on the bottom of the plate, then put the thawed fish fillet on top of the ginger and spring onion, and then put a layer of sliced ginger and spring onion on top of the fish fillet
3.
After boiling the water in the steamer, put the fish fillet in the steamer and steam for about 7 minutes, then turn off the heat and steam for 1 minute.
4.
Take out the steamed fish fillet, pour out all the ginger and spring onion used when steaming the fish, and pour a layer of shredded ginger and spring onion on the surface
5.
Take a wok, pour in some cooking oil and cook until it smokes, then pour the hot oil on the steamed fish fillet and the ginger onion to choke the scent of ginger onion, pour in the right amount of steamed fish soy sauce, and you're done
Tips:
1. Don't put too much ginger slices when steaming fish. Putting too much ginger will take away the umami taste
2. The steamed fish fillet must remember to throw away the ginger and green onion used when steaming the fish, and the water in the plate must be poured out when the fish is steamed, otherwise it will be very fishy
3. Scallions can be scraped out with a toothpick
4. At the end, when the oil is choking, be sure to heat the oil, preferably until it smokes, and the temperature is high enough to choke out the scent of ginger and onion
5. The time of steaming fish should not be too long, steaming for too long will make it old. The packaged fish fillets sold in general supermarkets are definitely enough to steam for 6-8 minutes.
