Steamed Three-color Fish

Steamed Three-color Fish

by Jackey cat

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Steaming fresh fish is the best way to eat it, it can keep the fish intact, the fish is soft and tender, the flavor is delicious, and the soup is clear and mellow. Chinese New Year and the festival is a must-have delicacy, which means that there is more than one year after year, with a head and a tail waiting for good luck. Today, I steamed a sea fish. Because there are three patterns on the back of the fish, it is named three-color fish. The meat is tenderer than ordinary sea fish. It is especially sweet when steamed.

Ingredients

Steamed Three-color Fish

1. Clean the fish

Steamed Three-color Fish recipe

2. Cut a knife on each side of the big bone spur in the middle, so that the fish can lie on it, and make a knife on the fish, evenly spread a little salt on the inside and outside.

Steamed Three-color Fish recipe

3. Put sliced ginger and green onion on the bottom of the plate

Steamed Three-color Fish recipe

4. Put the fish on top and put some ginger on the fish

Steamed Three-color Fish recipe

5. After the water in the pot is boiled, steam it for 13 minutes

Steamed Three-color Fish recipe

6. Take it out and decanter the soup in the plate

Steamed Three-color Fish recipe

7. Topped with steamed fish soy sauce

Steamed Three-color Fish recipe

8. Pour in piping hot oil, sprinkle with chopped green onion, and serve

Steamed Three-color Fish recipe

Tips:

1. Only steam in the pot until the fire is high, and the steaming time of about 1 catty of fish can be controlled within 13-15 minutes.
2. If it is a slightly larger steamed fish, extend the steaming time by 2-3 minutes; you can also put two chopsticks under the fish body to keep the fish off the bottom of the plate, so that the fish body will be fully cooked quickly when heated.

Comments

Sign in to comment

Similar recipes