Name: Thai Steamed Fish with Lime
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 340g flounder; 1 piece lemon; Some asparagus; 1/2 carrot; 1 piece ginger; 2 pcs Millet spicy; 2 tablespoons Fish sauce; 2 tablespoons Sugar; a little pepper; a little salt; A few drops Cooking oil

Thai Steamed Fish with Lime

by mature11

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Eating fish in another way will bring you a different taste experience!

Fish meat is rich in nutrients and is rich in unsaturated fatty acids required by the human body. It is easily absorbed by the human body, helping to lower blood cholesterol and enhance physical fitness. In the fish meat, marine fish have higher nutrition, more thorns and less fishy meat. Alaska deep-sea flounder is tender and white in texture, delicious and plump, tonic, nourishes qi, has the effects of dispelling rheumatism, promoting blood circulation and dredging collaterals. Especially people with high blood fat and high blood pressure are not suitable for eating red meat, and they should eat more fish.

The best way to cook fish is to steam it, which is simple and has no oil fume and is easier to absorb nutrients. But every time the fish is steamed, the fish is steamed with soy sauce and hot oil. Although it is delicious, it is too monotonous, and I always want to change the taste. Then try another method. Thai-style steamed fish with lemon fragrant does not even need to drizzle hot oil, which is more refreshing, and this way of eating is especially suitable for steaming processed fish.

Thai Steamed Fish with Lime

1. Prepare accessories, wash and change the knife

2. After the plaice is thawed, control the water, put ginger and lemon slices on the bottom of the plate, and then put the plaice. Marinate with a little white pepper and lemon juice for 10 minutes

3. After steaming the steamer, add the plaice and steam for 8 minutes, stuffing for 5 minutes

4. In the process of steaming fish, you can blanch the vegetables, add a little salt and a few drops of oil in the water, add the asparagus and carrots after the water is boiled, and quickly remove

5. Add ginger, lemon slices, spicy millet, fish sauce and sugar to the steamed fish, mix well and sprinkle on top

6. Add the blanched asparagus and carrots

Tips:
The steamed fish is very refreshing, with a lemon scent, and the taste is moderately sweet and sour.

Tips:
1. When steaming fish, place ginger slices and lemon slices between the bottom of the plate and the fish in order to better circulate hot air between the fish and the plate, so that the fish will not stick to the bottom of the plate.
2. The fish sauce itself is relatively salty, so there is no need to add salt
3. White pepper and lemon juice can remove the fishy taste
4. It is not easy to blanch asparagus and carrots for too long