Steamed Turbot

Name: Steamed Turbot
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 750g Turbot; 20g ginger; 3 pieces shallot; a little parsley; a little Red pepper; 2g salt; 15ml Cooking Wine; 20ml Lee Kum Kee Steamed Fish Soy Sauce

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Baoyu is the Chinese transliteration of its English name "turbot". People in Guangdong, Hong Kong, and Macao will steam the Turbot fish during Chinese New Year or festive banquets. The reason is that its name implies auspiciousness, more blessings, more treasures, and more children. Fu wait for a good sign. In addition, Turbot is a high-quality aquatic product with rich muscles, white and tender, high content of colloidal protein. It has good skin moisturizing and beautifying effects, and can nourish the kidney and brain. Regular consumption can nourish fitness and improve human immunity. Let’s take a look at how to make steamed fish fresh, tender and smooth!

Ingredients

750g Turbot
20g Ginger
3 pieces Shallot
a little Parsley
a little Red Pepper
2g Salt
15ml Cooking Wine
20ml Lee Kum Kee Steamed Fish Soy Sauce

Steamed Turbot

1. Preparation materials: 1 piece of ginger, peeled and shredded. The fresh turbot has the internal organs and gills removed and rinsed with clean water without leaving blood.

2. Use salt and cooking wine to wipe the whole body of the turbot, including the abdomen, and marinate for 15 minutes.

3. Put part of the ginger on the belly and surface of the fish.

4. Boil water in a steamer.

5. Put the fish in a steamer and steam it on high heat for 8 minutes

6. After the turbot is steamed, discard the water that oozes when the fish is steamed.

7. Heat the oil in a wok and sauté the remaining ginger slices.

8. Saute the shredded ginger, add the chopped green onion and red pepper rings, stir-fry the flavor and pour it on the Turbot.

9. Finally, top with steamed fish soy sauce and sprinkle with coriander.

Tips:
1. People who usually eat seafood steam the fish until it opens, indicating that the fish is fresh and properly cooked, but some diners don’t know it, saying it’s "not attractive". If you want to give up the taste and give up the taste, the steamer will use less water. For some, use medium heat to extend the steaming time and protect the skin, but I personally prefer to choose a delicious and sweet taste. It's up to you to see how you choose.
2. Why dump the steamed fish water? On the one hand, it can remove the fishy, on the other hand, there is no need to add more soy sauce.
3. You can save trouble, you can put the oil and soy sauce on the fish and steam them together. But it’s definitely not as delicious as I do.
4. The time for steaming fish should be adjusted according to the strength of the gas stove for steaming the fish and the size of the fish.