Steamed Pangasius

Steamed Pangasius

1. Put the quick-frozen pangasius at room temperature to thaw.

2. Wash the thawed pangasius with clean water and drain the water.

3. Shred dried chili, ginger, and green onions for later use.

4. Cut the pansa fish with a flower knife and stuff ginger shreds into the knife edge.

5. After the water in the steamer boils, evenly sprinkle salt on the surface of the fish, put it in the pot and steam for 6 minutes.

6. Take out the steamed pangasius and pour out the soup in the dish.

7. Sprinkle the three shreds on the fish and evenly drip the steamed fish soy sauce.

8. Burn the flowers and pour the oil on the surface of the three silks.

9. The finished product is on the table!

10. Tender fish!

Tips:

The salt must be put later, as the fish will become firm and lose its tender texture over time.
The steamed soup must be poured clean, otherwise it will affect the taste of the finished product.
The time for steaming fish can be adjusted according to the situation of the knife. If there are more knives, the time can be appropriately reduced; if the knives are not bloomed, the time will be slightly extended.
Steamed fish soy sauce should be appropriate, too much saltiness will affect the taste.
The oil can choose light peanut oil, rapeseed oil, corn oil, salad oil, do not use soybean oil, which is too greasy and has a beany smell.