Steamed Turbot

Name: Steamed Turbot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 520g Turbot; 3 pieces ginger; 3 petals garlic; 2 Chives; A teaspoon salt; 1.5 tbsp Soy sauce; A few drops Rice wine; 1.5 tbsp Peanut oil

by BeiBei_Mom

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Turbot (scientific name: Scophthalmus maximus), belongs to the flounder family, and belongs to the turbot genus fish. It belongs to the marine benthic fish of the bony fishes, Flounderidae, Turbididae. Commonly known as European flounder, it is called turbot in China.
The fish meat is fresh and tender, and the fish flesh is firm and smooth. It has the effects of warming the stomach, neutralizing and calming liver-yang, dispelling wind, treating arthralgia, cutting malaria, and benefiting intestines and eyesight.
Turbot is not only delicious, but also has few bones. So it is especially suitable for the elderly and children. "

Ingredients

520g Turbot
3 pieces Ginger
3 petals Garlic
2 Chives
A teaspoon Salt
1.5 tbsp Soy Sauce
A few drops Rice Wine
1.5 tbsp Peanut Oil

Steamed Turbot

1. Buy fresh turbot and clean the viscera (usually fish stalls will help with it).

2. After cleaning, make a few strokes on the fish to taste it, and drain the water a little.

3. Spread an even layer of salt on the fish, drizzle with a few drops of rice wine, and marinate for about ten minutes.

4. Boil an appropriate amount of water in a pot, put the turbot, and put an appropriate amount of shredded ginger and garlic on the belly and the fish. Cover the pot and steam on high heat for 13 minutes.