Steamed Sunfish

Name: Steamed Sunfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Sunfish; 4 pieces Chives; a small piece ginger; 2 pcs Red chili; 1 tbsp Cooking oil; 2 tbsp Steamed Fish Soy Sauce; Some salt; 2 tbsp Cooking Wine

by Dawn Yingxue

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The scientific name of the sunfish is Lepomis gibbosus, a freshwater fish belonging to the Perciformes-Sunfish family. It is native to the freshwater waters of the southern United States and northern Mexico, central and southern America. Generally adult fish are 24-40 cm long. Most sunfish have exceptional colors, and the most eye-catching species among the beautiful sunfish species is this one called "Chang'e". The fish shimmering in a dazzling metallic blue tone is covered with oranges. Color spots, dazzling and beautiful...
The therapeutic value of sun fish: it has the effects of warming the stomach, neutralizing, calming liver-yang, dispelling wind, treating arthralgia, reducing malaria, benefiting the intestines and improving eyesight;"

Ingredients

3 lines Sunfish
4 pieces Chives
a small piece Ginger
2 pcs Red Chili
1 tbsp Cooking Oil
2 tbsp Steamed Fish Soy Sauce
Some Salt
2 tbsp Cooking Wine

Steamed Sunfish

1. Cut half of the ginger into ginger slices, and cut the rest into shredded ginger for later use. Cut the chives and red pepper into shreds for later use. Marinate the washed sunfish with a little salt and ginger slices for 15 minutes.

2. Pour out the cooking wine of the marinated fish, put a few slices of ginger and green onion on the bottom of the steamed fish, and place the fish on top.

3. Put a few slices of ginger and green onion on the fish.

4. Add boiling water to the steamer and steam for 10 minutes. Then pour out the water in the dish.

5. Add shredded ginger, green onion and red pepper, cover the pot and simmer for 2 minutes with the remaining heat, then pour in the steamed fish soy sauce.

6. In another pot, pour an appropriate amount of cooking oil to heat, and pour the hot oil on the fish.

7. Get out of the pot and start eating.

8. The fish steamed in this way is really tender.

Tips:
1. Put some oil on the fish before steaming, so that the water will not be lost a lot during the steaming process, and the steamed fish will be fresh and tender.

2. Sunfish is relatively small. Steaming for 10 minutes is enough. If the time is too long, the fish will get old.

3. Sunfish bones are less and more suitable for the elderly and children.