Steamed Golden Pomfret
Overview
Usually the fish we steam is freshly killed live fish, so that the steamed taste is delicious enough. I went to the supermarket today and found some chilled golden pomfret that had just been taken out of the cold storage. The fish had bulging eyes and pink gills. Although it was frozen, it still looked quite fresh, so I bought a few and took them home. This is the first time I tried steaming frozen fish. It tasted pretty good and there was basically no fishy smell.
Tags
Ingredients
Steps
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Prepare the onion and ginger water first. Put a little water in a bowl, add chopped green onions and shredded ginger, add a little salt, and knead a few times with your hands.
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Wash the golden pomfret, remove its internal organs, and cut into a cross cut.
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Spread a layer of salt and an appropriate amount of white wine all over the golden pomfret, marinate it for 5 minutes, then apply the onion and ginger water to the fish. Remember to put some onion and ginger water in the belly, and marinate for another 10 minutes.
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Arrange ginger slices and green onions on the bottom of the plate.
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Remove the scallions and shredded ginger from the pickled fish, put the pickled fish into a plate, and spread a layer of ginger and shredded scallions on the surface. Remember to also put a little shredded scallions and 1 piece of ginger in the belly.
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After the water boils, put the fish in the plate and steam over high heat for 10 minutes, then turn off the heat and simmer for 5 minutes. Take out the fish plate, pour out the water on the plate, remove the ginger and green onion on the surface, and sprinkle with diced red pepper and fresh green onion.
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Add an appropriate amount of light soy sauce and pour the freshly burned hot pepper oil on top.
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The delicious taste of thorns is very popular among children.
