Steamed Turbot

Name: Steamed Turbot
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 520g Turbot; 1.5 tbsp Peanut oil; 1 teaspoon salt; 1.5 tbsp Soy sauce; A few drops Rice wine; 3 slices ginger; 3 cloves garlic; 2 Chives

by Taste chew

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

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 and neutralizing, calming down the liver yang, dispelling wind, treating arthralgia, reducing malaria, and benefiting the intestines and improving eyesight. So it's especially suitable for the elderly and children

Ingredients

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

Steamed Turbot

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

2. After cleaning, make a few knives on the fish to taste, and drain the water slightly

3. Spread a layer of salt evenly 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