Steamed Saury

Name: Steamed Saury
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Saury; Some Vegetable oil; Some salt; Some Cooking Wine; Some Steamed Fish Soy Sauce; Some ginger; Some shallot

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4.9 (1)

Favorite

1

Difficulty

Normal

Time

10m

Serving

2

Coilia ectenes Jordan (Coilia ectenes Jordan), also known as Coilia ectenes, Coilia ectenes, resembles a knife, and is also known as a saury. It is a migratory fish. It is also known as one of the three freshwater fish of the Yangtze River in China along with pufferfish and shad. Origin: Thailand, Myanmar, Cambodia, the Mekong River, Chao Phraya River and other watersheds in Asia and parts of Africa are produced in waters. Generally adult fish are 60-100 cm long.
Do not remove the scales of steamed saury! The scales of the saury are very plump and edible. "

Ingredients

2 pieces Saury
Some Vegetable Oil
Some Salt

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Some Cooking Wine

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Some Steamed Fish Soy Sauce
Some Ginger

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Some Shallot

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Steamed Saury

1. Prepare the ingredients

2. From the head of the saury, pinch the gills of the saury and pull out the maw together, rinse and drain. The scales do not need to be removed.

3. Put the saury in the steaming dish, sprinkle some ginger, green onion,

4. Sprinkle some salt, add cooking wine,

5. After the water is boiled, steam it for 5 minutes, turn off the heat, and simmer for 2 minutes.

6. Take out the steaming pan, remove the green onion and ginger, sprinkle with chopped green onion,

7. Pour some hot oil on the chopped green onion,

8. Pour some steamed fish soy sauce on all sides of the saury.

Tips:
1. Saury is very delicious, do not steam for more than 5-6 minutes.
2. The scales of the saury are very plump, which is a major feature and can be eaten. Don't remove it.
3. The maw of the saury can be pulled out from the gills of the fish, without dissecting the maw.