Steamed White Fish

Name: Steamed White Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g whitefish; Some Blending oil; a little salt; 2 tablespoons Cooking Wine; a little White pepper; 2 tablespoons Steamed Fish Soy Sauce; 2 pcs Dried chili; 1 shallot; 4 slices Sliced ginger

by Mother Maizi

4.9 (1)

Favorite

7

Difficulty

Easy

Time

20m

Serving

2

The white fish has tender meat with a lot of fat under the scales, resembling shad, and it is a precious fish in Taihu Lake. In the past, the white fish was used as a tribute to the royal court! White fish also has high medicinal value. It can invigorate the kidney and brain, appetite and invigorate the spleen, digestion and diuresis, nourish the liver and improve eyesight. Long-term consumption of white fish has a special effect on sexual function decline and disorders. Today, my family still uses steamed method, but the fish is relatively large, and my husband and I can’t finish it at once, so we divided it into two times. Fish head and fish tail are made once, and the middle section is made again. The tail is steamed, the steamed white fish is really delicious and plump, so delicious! "

Ingredients

500g Whitefish
Some Blending Oil
a little Salt

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2 tablespoons Cooking Wine

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a little White Pepper
2 tablespoons Steamed Fish Soy Sauce
2 pcs Dried Chili
1 Shallot

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4 slices Sliced Ginger

Steamed White Fish

1. The stall owner helped deal with the white fish that I bought back.

2. After washing, I divided the fish into three sections and ate the head and tail today.

3. Put the head and tail of the fish in a basin, add some cooking wine, salt, white pepper, green onions, and ginger to marinate for a while.

4. Put the marinated white fish in the plate.

5. After boiling water in the pot, put in the fish plate.

6. Steam on high heat for 10 minutes.

7. Take out the fish plate, pour out the steamed water, remove the green onion knots, add some chopped green onion, red pepper segments and steamed fish soy sauce.

8. Add an appropriate amount of oil and sauté the chopped green onions.

9. carry out.

Tips:
This kind of fresh river fish is delicious, but it still has small spines. When eating, try to eat it slowly, and be careful to catch your throat. Generally, I will choose a larger fish, so it's better to pick a fish bone.