Steamed turbot

Overview

Turbot (scientific name: Scophthalmusmaximus) is a fish belonging to the family Scophthalidae and the genus Scophthalmus. It is a marine bottom-dwelling fish belonging to the order Plaiceidae of the order Plaiceidae and the family of bony fishes. Commonly known as European flounder, it is called turbot in China. The meat of Turbot fish is fresh and tender, and the meat is firm and smooth. It has the effects of warming the stomach, neutralizing and neutralizing liver yang, dispelling wind, treating paralysis, intercepting malaria, replenishing the intestines and improving eyesight. Turbot is not only delicious, but also has fewer fish bones. So it is especially suitable for the elderly and children.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• shandong cuisine
• children
• old man
• spring recipes
• lunch
• famous dishes
• chives
• ginger
• peanut oil
• rice wine
• turbot
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Choose fresh turbot and clean the internal organs (usually fish stalls will help with this).

   

2. 2 After cleaning, score the fish a few times to absorb the flavor and drain the water slightly.

   

3. 3 Spread a layer of salt evenly on the fish, pour in a few drops of rice wine, and marinate for about ten minutes.

   

4. 4 Boil an appropriate amount of water in a pot, put the turbot in, and put an appropriate amount of shredded ginger and garlic on the fish belly and body. Cover the pot and steam over high heat for 13 minutes.

   

5. 5 Heat another pot, add oil and boil.

   

6. 6 After the fish is steamed, drizzle with soy sauce.

   

7. 7 Sprinkle with green onions.

   

8. 8 Then drizzle with hot oil.

   

9. 9 The delicious steamed turbot is ready.