Steamed Mandarin Fish with Perilla

Name: Steamed Mandarin Fish with Perilla
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Mandarin fish; 1 piece ginger; 1 small handful Basil leaves; 3s Shallots; 1/2 teaspoon salt; 1 teaspoon Steamed Fish Soy Sauce; 1 tbsp Rice wine

by Luo Xiaomi De Mi

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In late autumn, the smog began to raging. I got up several times and opened the curtains, and my eyes were covered with gray. I couldn't see a little bit of sunlight. Before I realized that the smog fell on the world, I thought I was blind! Since the opponent is very strong, I can't be self-improving, and I still cough. So here comes the problem! Masks must have external defenses, and internal protein supplementation is necessary to improve immunity. Mandarin fish has a high protein content, is tender and plump, and has a certain therapeutic effect on coughing. It is the best ingredient for the anti-war smog days! Perilla is also good at relieving cough and relieving asthma, and it can also remove fishy, and it is just right with mandarin fish.

Ingredients

1 piece Mandarin Fish
1 piece Ginger
1 small handful Basil Leaves
3s Shallots
1/2 teaspoon Salt
1 teaspoon Steamed Fish Soy Sauce
1 tbsp Rice Wine

Steamed Mandarin Fish with Perilla

1. Prepare ingredients: 1 mandarin fish (about 650 grams), 1 small handful of perilla leaves, 1 piece of ginger, 3 scallions

Steamed Mandarin Fish with Perilla recipe

2. Wash the fish with a diced knife on both sides, and evenly coat the fish body with salt and rice wine; cut the shallots and ginger into sections, and put them together with the perilla on the double-sided fish body and the fish maw, and marinate for 10 minutes to taste

3. Pour the steamed fish soy sauce on the pot and steam on high heat for 10 minutes

4. Pick out the sliced ginger, shallots, and perilla leaves from the pan after the pan

5. Cut a part of the green onion leaves with a toothpick into silk and embellish it on the table

Tips:
1. The fins of mandarin fish are poisonous, so you can cut them off during cleaning to avoid being scratched by it;
2. I use dried perilla leaves, if fresh ones are better;
3. After putting in the seasoning, marinate it, the fish will be more flavorful;
4. Put the steamed fish in soy sauce on the pot and then pour it on, otherwise the color of the fish will turn black.