Steamed Pollock in Soy Sauce

Name: Steamed Pollock in Soy Sauce
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g Alaska Pollock; 2 tablespoons Steamed Fish Soy Sauce; 1 piece Green onions; Some Chives; 1 tablespoon Cooking oil; Some Coriander leaves; 2 pcs Cherry tomato

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Everyone knows that the nutritional value of cod is very high, so it is used by many parents to feed the baby, because it is not only good for health, promotes the development of children’s intelligence, but also improves the function of the immune system. Increase resistance. Let the baby eat smarter, be in good health, and be less sick. Pollock is an economic fish with a high catch in the cod family. It has a high protein content and a low fat content. It is commonly known as minta and is also a very important species in the cod family. The most important species of pollock is Alaskan pollock, which is relatively small, white and tender, and has low oil content. The same is very suitable for baby food. Today, I have a delicious steamed pollock, which Jiabao likes very much and often asks for it. The method is suitable for making a variety of fish. If you learn one, you can make other fish by analogy and share it with everyone.

Ingredients

300g Alaska Pollock
2 tablespoons Steamed Fish Soy Sauce
1 piece Green Onions
Some Chives
1 tablespoon Cooking Oil
Some Coriander Leaves
2 pcs Cherry Tomato

Steamed Pollock in Soy Sauce

1. Wash the scallions and ginger, cut into sections and slice them, and then cut some into shreds, and place some on the bottom of the plate, put chilled pollock fish sticks on top, and put a layer of onions and ginger on top of the fish to thaw naturally in the refrigerator.

2. Take another plate, spread a layer of shredded green onion and ginger slices underneath, spread the thawed cod on top, and cover with a layer of shredded green onions and sliced ginger, so that the cod slices are sandwiched in the middle.

3. Pour some steamed fish soy sauce and put it in a pot of cold water. After boiling, steam on high heat for about ten minutes, and the pollock will be cooked.

4. Wash the chives, chop some, then wash a few leaves of coriander, and cut two small tomatoes into patterns for decoration.

5. Take out the pollock and clean the cooked green onion and ginger from it. Sprinkle with chives and drizzle with steamed fish soy sauce.

6. Use a small saucepan again, after preheating, add an appropriate amount of cooking oil to heat. Pour it over the chives and steamed fish while it's hot.

7. In this way, a delicious plate of steamed pollock fish in soy sauce is ready, and it is ready to be served with decorations.

Tips:
1. I use fresh Alaskan pollock from Antarctica. The skin and bones of the fish have been processed in advance, frozen and fresh, and can be used directly after thawing. If you buy untreated ones, you must remove all the fish skin, fish bones and bones, and clean them before they can be eaten by the baby.
2. The steaming time should be controlled by yourself according to the size and quantity of the cod pieces.
3. The steamed fish soy sauce itself has a salty taste, and you don’t need to add salt. Smaller babies can use baby soy sauce to make it. This is more suitable for babies over three years old.
4. Be sure to pay attention to the difference. Don't buy oil fish. Its cross-section is relatively small, with a light yellow or dark red line in the middle, while cod does not have it.