Steamed white fish

Overview

The meat of white fish is tender and delicate, rich in protein and fat, and rich in nutrients.

Cut the ginger into thick shreds for the steamed fish, prepare three dry red peppers and an appropriate amount of chopped green onion.
Put half of the white fish into a plate, add an appropriate amount of rice wine, rub an appropriate amount of salt on the surface of the fish and in the belly of the fish, and leave it to taste for half an hour.
Shredded ginger and chopped green onion are placed on the surface and belly of the fish.
Add appropriate amount of water to the wok and turn on high heat. After the water boils, put the steam rack into the pot.
Place the fish plate on the steaming rack, cut the dry red pepper into small pieces and place it on the surface of the fish, cover the pot and steam over high heat.
In about fifteen minutes, the white fish will be steamed.
Pour away all the water in the plate and remove all the steamed ginger and chopped green onions. Cut an appropriate amount of ginger into thin strips and place on the surface of the steamed fish, then add an appropriate amount of chopped green onion. Mix the steamed fish soy sauce and Maggi fresh soy sauce and pour it into the fish plate.
Heat an appropriate amount of salad oil and pour it on the chopped green onion and shredded ginger on the surface of the white fish to bring out the aroma of green onion and ginger. Serve.