Steamed Turbot

Name: Steamed Turbot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece, about 600g Turbot; Some Scallions; Some Red pepper shreds; Some Sliced ginger; Some Lee Kum Kee Steamed Fish Soy Sauce; Some Shallot oil

by Ocean moon

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The turbot belongs to the flounder family Flounder, commonly known as the European flounder, and is called "the turbot" in China. The body is flat and approximately round. The eyes are on the left side. The side of the eye is blue-brown with a few prickles; the side of the eye is smooth and white, and the dorsal fin and buttocks are not rigid and long. The meat is very delicious. If the steaming time is well grasped, it is similar to mandarin fish. If the steaming time is longer, the meat will lose its crispy texture, and it will be soft and woody. "

Ingredients

Steamed Turbot

1. The fresh turbot is slaughtered and cleaned.

2. Use a knife to draw a lancet on the fish body to make it evenly steamed.

3. Put two scallions and sliced ginger in the plate, so that there is a gap between the fish and the plate to allow steam to circulate.

4. Put the turbot on the green onion, and put the ginger and green onion on top.

5. Put it in a boiling steamer and steam for 8-9 minutes, remove the green onion and ginger. Time is of the essence. Over time, the fish will become limp and taste bad.

6. Sprinkle with green onion, ginger, and red pepper. Pour in Lee Kum Kee steamed fish soy sauce, heat a spoonful of scallion oil, and pour on the scallion ginger.