Steamed Red Tail Fish

Steamed Red Tail Fish

1. Clean the fish, score 3 knives on the fish, spread salt evenly and put on a plate for later use;

2. Cut the ginger and green onion into slices, stuff them into the knife of the fish body, pour the cooking wine, and let stand for 1 hour to taste;

3. Preheat the steam oven;

4. Put the fish in the preheated steaming oven for 10 minutes. After the steaming oven expires, place the fish in the oven for 2 minutes and then take it out;

5. Pour out the steam water in the fish dish, and remove the green onion and ginger from the fish;

6. Pour the steamed fish soy sauce directly on the fish;

7. Spread the fresh green onion into thin strips on the fish;

8. In a separate pot, add olive oil, heat it, and pour it on the shredded green onions;

9. The taste is salty and fresh, and the steamed fish with tender meat can be served.

Tips:

1. The fish used for steaming must be fresh fish, refrigerated and frozen fish are not suitable for steaming;
2. If you are not used to the taste of olive oil, the oil that is finally poured on the fish can be replaced with other vegetable oils;
3. The steaming time depends on the size of the fish, but in order to ensure the fresh and tender taste of the fish, it is best to use about 500 grams of fish. Fish that is too big will not taste good after steaming for a long time.
4. When the steaming oven is preheating, it is recommended to use the pure roasting function, otherwise the steam will be too large and the food will feel hot when it is put in.