Steamed Sunfish with Chop Chili

Steamed Sunfish with Chop Chili

by Jackey cat

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

I haven’t eaten fish for a long time. I wanted to buy seabass. But when I asked in the market, the price of seabass was so expensive. In the past, sunfish was much more expensive than seabass. But today, it’s the opposite. Sunfish is even cheaper. I can’t suffer a loss. I bought two sunfishes with great expense and steamed them with homemade chopped peppers. A delicious and appetizing steamed sunfish with chopped peppers came out. The meat of the sunfish is firm and delicious. And there are no small spines, especially suitable for people who want to eat fish but are afraid of fish bones

Ingredients

Steamed Sunfish with Chop Chili

1. Wash the sun fish, chop the green onion, ginger, and chili.

Steamed Sunfish with Chop Chili recipe

2. Shred ginger and knotted green onion leaves

Steamed Sunfish with Chop Chili recipe

3. Spread the right amount of salt on the fish and a little sugar to bring out the fresh and sweet taste of the fish

Steamed Sunfish with Chop Chili recipe

4. Put the green onion knot and ginger into the belly of the fish

Steamed Sunfish with Chop Chili recipe

5. Spread the scallion on the bottom of the plate, then put the fish on the scallion

Steamed Sunfish with Chop Chili recipe

6. Spread ginger shreds

Steamed Sunfish with Chop Chili recipe

7. Spread the chopped chili and put the onion knots in

Steamed Sunfish with Chop Chili recipe

8. After the water in the pot is boiled, put the fish in

Steamed Sunfish with Chop Chili recipe

9. Steam for 10 minutes. After taking it out, decant the soup

Steamed Sunfish with Chop Chili recipe

10. Topped with steamed fish soy sauce

Steamed Sunfish with Chop Chili recipe

11. Sprinkle shredded green onions and sprinkle with hot oil

Steamed Sunfish with Chop Chili recipe

12. Can enjoy

Steamed Sunfish with Chop Chili recipe

Tips:

The steamed broth will more or less have a fishy odor, so it is best to decant it so as not to affect the taste and mouthfeel.

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