Steamed Turbot

Name: Steamed Turbot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Turbot; 10g shallot; 10g ginger; 1 tbsp Cooking Wine; 1/2 tbsp Oyster sauce; 1 tbsp Steamed Fish Soy Sauce; Some Vegetable oil

by Fried bean curd

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Many people think that Turbot looks scary on the outside and dare not eat it. I am the kind of creature in the sea and can accept it as long as it is edible. The fish meat of Turbot is very tender, and there are no extra thorns, so it is very fresh and delicious. This method of steaming fish without being fishy was learned from TV many years ago, so let’s try it out.

Ingredients

1 piece Turbot
10g Shallot
10g Ginger
1 tbsp Cooking Wine
1/2 tbsp Oyster Sauce
1 tbsp Steamed Fish Soy Sauce
Some Vegetable Oil

Steamed Turbot

1. Make a mesh pattern on the Turbot

2. Chopped green onion, sliced ginger and spread on the bottom of the plate, spread the fish on the green onion and ginger, and spread the shredded green onion and ginger on the fish body

3. Bring the water to a boil on a high fire in the pot, then put the fish in the cover and steam for 3 minutes

4. Take out the steamed fish and pour out the juice from the clean plate (this step is the most important step, the steamed juice is particularly fishy, so you need to pour it out) and put it in the cooking wine, steamed fish soy sauce, oyster sauce, vegetable oil and continue steaming in the pot for 5 minutes

5. Shred the green onions and put them in clean water, so that the green onions can be rolled up, and the steamed fish will be sprinkled with green onion rings before being served out of the pot