Steamed Turbot

Name: Steamed Turbot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Turbot; Some Green onion; Some Red pepper shreds; Some Scallions; Some Sliced ginger; 3 tablespoons Steamed Fish Soy Sauce; a little Scallion Sauce

by Norma

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Turbot is commonly known as European flounder, and in China it is called Turbot.
Its glial protein content is high, delicious and nutritious,
It has a good effect of moisturizing the skin and beautifying, and can nourish the kidney and brain, and help yang and refreshing;
Regular consumption can nourish fitness and improve people's disease resistance.
This body is relatively large and flat, it can’t fit even one of my biggest plates.
Friends who want to make this dish pay attention. If you want to make a good-looking dish, you need to buy a big round plate.
How can a big dish as a family banquet lose to a serving.
It looks like a large and heavyweight family dinner dish, but the recipe is very simple.
Housewives with zero cooking skills can also make the taste of their own dishes. The secret lies in a bottle of steamed fish soy sauce + a spoonful of scallion sauce.
Fresh ingredients just need to use the simplest cooking method to interpret its deliciousness.
Come with me to make simple and delicious festive family dinner dishes~~"

Ingredients

1 piece Turbot
Some Green Onion
Some Red Pepper Shreds
Some Scallions
Some Sliced Ginger
3 tablespoons Steamed Fish Soy Sauce
a little Scallion Sauce

Steamed Turbot

1. The fresh turbot is slaughtered and washed;

2. Put a few scallions and ginger slices in the plate to make a gap between the fish and the plate to allow steam to circulate;

3. Put the turbot on the scallion, draw a few lancets on the fish, and put some scallions and ginger on top;

4. Boil water in a pot and steam for 8-9 minutes, not long;

5. At this time, you can boil a little scallion oil in a small pot;

6. After the fish is steamed, take it out, remove the green onion and ginger slices on it, and drizzle with some steamed fish soy sauce;

7. Top with shredded green onion and red pepper, topped with green onion sauce;

8. Sprinkle with shallots.

Tips:
1. The turbot must be freshly killed, and the sooner it is slaughtered in the market, the better it will be cooked;

2. When steaming, you only need enough scallion and ginger, without cooking wine, so that the original fish juice is preserved;

3. Put on the green onions and red pepper shreds at the end. The hot onion oil is very important. The color and fragrance of this dish will be obtained. The seasoning will be reserved for the steamed fish soy sauce.