Steamed Turbot
1.
Turbot removes its internal organs and gills. Rinse the processed fish with clean water repeatedly until it is completely clean without leaving blood
2.
Use a knife to cut 3 flower knives diagonally on the fish, this is to make the fish cooked faster and taste better. Spread the body and belly of the fish with salt and cooking wine, marinate for 10 minutes, put on the green onion and ginger
3.
Put an appropriate amount of water in the steamer to boil, and put the fish in the steamer. Cover the pot, steam for 7-8 minutes on high heat, turn off the heat and simmer for 2-3 minutes
4.
In the meantime, shred the green onion, ginger and red pepper, and cut the coriander into sections
5.
Take out the steamed turbot, throw away the ginger and green onions, pour out the water that oozes when the fish is steamed, and pour the steamed fish soy sauce
6.
Put onion, ginger, red pepper shreds and coriander
7.
Heat the wok and add 2 tablespoons of oil. When it is 80% hot (the oil is smoking), turn off the heat and pour the oil on the green onion and ginger. Can
Tips:
Unlike many fish, the Turbot has a protective layer on the surface of its body, which is very viscous and requires repeated scraping with a knife. If you want to wash it cleanly, scrape it again and wash it again until it does not slip. It is recommended not to peel. In fact, the fish skin is very nutritious.
