Steamed Wild Butterfly Fish Fillet with Scallion Oil

Steamed Wild Butterfly Fish Fillet with Scallion Oil

by Eat it, Lord Tong

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

Husband did not like to eat fish since he was a child, because of his fear of fishbone. Therefore, the family rarely makes fish.
This time, I tried the Alaska wild butterfly fish fillet. It has no thorns, and the meat is fresh and tender. It is directly steamed in the pot and topped with scallion oil. The taste is more fresh!
The 3-year-old baby in the family ate very happily, and the 30-year-old baby also ate very happily. My husband said that fish has never been so delicious! So, two bowls of rice, very satisfied!

Ingredients

Steamed Wild Butterfly Fish Fillet with Scallion Oil

1. Frozen butterfly fish fillets are thawed naturally

Steamed Wild Butterfly Fish Fillet with Scallion Oil recipe

2. Cut into small pieces, wash, and steam in a steamer for about 8 minutes

Steamed Wild Butterfly Fish Fillet with Scallion Oil recipe

3. Take out the steamed butterfly fish fillet, pour out the soup, and add the chopped green onion, ginger, and green pepper

Steamed Wild Butterfly Fish Fillet with Scallion Oil recipe

4. Pour some steamed fish soy sauce. Pour edible oil into the pot, heat it up on high heat, and drizzle the oil with fish fillets when it smokes.

Steamed Wild Butterfly Fish Fillet with Scallion Oil recipe

Tips:

The soup that oozes out of the steamed fish should be discarded so that the fish will not have a fishy smell.

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