Steamed Red Snapper with Olive Horn

Name: Steamed Red Snapper with Olive Horn
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Red snapper; Some oil; 1 teaspoon salt; 2 tbsp Steamed Fish Soy Sauce; 20g Shallots; 15g ginger; 15g Lam Kok; 20g Red pepper

by Jackey cat

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When I went to the market to buy fish after get off work, the fish owner said it was red snapper and went home to Baidu. It turned out that the scientific name of this fish is red fin snapper, and the other names are red snapper, red snapper, and red snapper. It is a kind of fish that lives in the ocean. When I bought it, it was very fresh. It was about 1 catty in size. It was just right to be steamed and eaten. It changed the way of steaming fish in the past. Today, we added olive horns to give this fish. There is a more delicate fragrance, a very classic Cantonese recipe, and friends who like it, come and taste it. "

Ingredients

1 piece Red Snapper
Some Oil
1 teaspoon Salt
2 tbsp Steamed Fish Soy Sauce
20g Shallots
15g Ginger
15g Lam Kok
20g Red Pepper

Steamed Red Snapper with Olive Horn

1. Clean the fish, put a cross knife on it, put salt on the inside and outside, and marinate for 15 minutes.

Steamed Red Snapper with Olive Horn recipe

2. At this time, you can process the ingredients, shred the ginger and red pepper, separate the shallots into white sections, tear the green onion leaves into shreds, soak the olives for 5 minutes, then rinse a little, and change the knife into small pieces.

3. Take a portion of green onion, ginger and olive horns and stuff it into the fish maw.

4. Spread ginger, spring onion and olive horn on the bottom of the steamed fish plate, which can enhance the fragrance and remove fishy, and also can raise the fish body so that the heat can penetrate through.

5. After putting the fish on top, spread the remaining ginger, green onion, red pepper, and olive horns evenly on the fish.

6. After the water in the pot boils, put the fish in and steam for 10-13 minutes.

7. After steaming, take it out and decanter the soup in the plate.

8. Sprinkle shredded green onion leaves, top with hot oil, and serve.

Tips:
1. Chilled seawater fish can generally be marinated with salt one hour before production. This has the advantage of dehydrating the fish, making the meat firm and having a good taste.
2. Soak the olive horns in clean water for a while, and it will soften well. Don't wash it too much, so as not to wash away the taste.