Steamed Opium Fish

Name: Steamed Opium Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A paragraph Opium fish; Some shallot; 4 slices ginger; 15ml Corn oil; 15-20g Cooking Wine; 15-20g Steamed Fish Soy Sauce; 1-2 tablespoons salt

by Dusty

4.7 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

3

The fish plate is still very practical! The steamed fish is not bad. Cover with a plastic wrap, the soup will not overflow, it's really fresh! Only love the opium fish with no bones!

Ingredients

A paragraph Opium Fish
Some Shallot

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4 slices Ginger

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15ml Corn Oil
15-20g Cooking Wine

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15-20g Steamed Fish Soy Sauce
1-2 tablespoons Salt

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Steamed Opium Fish

1. The opium fish is scraped off the fine scales, cleaned up, and cleaned. Drain the water. Then make three strokes with a knife on both sides.

2. Put it into a clean fish dish, and sprinkle salt on one side evenly.

3. Turn it over again, sprinkle the other side, and evenly sprinkle salt on both sides.

4. Slice the ginger, shred it, and put it on the fish.

5. Wash the green onions, cut into long pieces, and put on the fish.

6. Pour the cooking wine evenly to remove the fishy.

7. Pour in steamed fish soy sauce.

8. Drizzle with corn oil.

9. Cover with plastic wrap.

10. Put it in a steamer with half a pot of water. Cover the pot and steam on high heat for 20-25 minutes. If the fish is thick, steam it for a while.

11. Steam to the time, turn off the heat. Boring for a few minutes. Open the lid. Move out. Remove the plastic wrap, remove the discolored green onions, and just tear up the green onions for decoration!