Name: Steamed Turbot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Turbot; Some Cooking Wine; 50g ginger; 30g shallot; 50g garlic; 1 tbsp salt; 100g Mint (fresh); 1 tbsp Soy sauce; 50g Tempeh; Some Vegetable oil; Some water

Steamed Turbot

by Jiangxia Swordsman

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Turbot is mainly produced on the east coast of the Atlantic Ocean. It is a valuable low-temperature economic fish and one of the unique rare fish species on the northeast Atlantic coast. It is rich in colloidal protein, tastes delicious, rich in nutrition, has a good effect of moisturizing the skin and beauty, and can nourish the kidneys and brains, boost yang and refresh, eat regularly, can nourish fitness, improve people's disease resistance, steam, The clear stew is more nourishing.

Steamed Turbot

1. Ginger sliced and shredded, garlic sliced, green onion cut into sections, washed with mint, and a little tempeh, set aside

2. Remove the internal organs of the turbot, wash it, drain the water, put a flower knife, sprinkle salt on both sides of the fish, pour some cooking wine, and marinate for 15 minutes

3. Put some ginger and green onions on both sides of the marinated turbot, steam it in a steamer for 20 minutes (start the timer after the water is boiled), turn off the heat and simmer for 5 minutes before serving.

4. Pour out the steamed soup, remove the ginger and green onion, serve it, and sprinkle the fried ginger, green onion, tempeh, and mint again, drizzle a few spoonfuls of prepared light soy sauce, and finally add a little hot oil