Steamed Golden Pomfret
Overview
The steamed golden pomfret I cooked for my mother-in-law’s banquet on the fifth day of the Lunar New Year was very popular. A few days ago, my son admired it and wanted to eat it, so he bought one in the supermarket when he came home yesterday. This morning I took it out of the refrigerator, cleaned it and covered it up. This time I will steam it, because steaming can highlight the deliciousness of the fish without losing nutrients, and it is quick and easy to make. It can be done easily in ten minutes. Golden pomfret has fewer spines, only large thorns, and not a single small thorn in the body. It is safe for children and the elderly to eat, and there is no need to worry about fish bones getting stuck in the throat. Golden pomfret is rich in unsaturated fatty acids and has the effect of lowering cholesterol. It is a good fish food for people with high blood fat and high cholesterol. Golden pomfret is rich in trace elements selenium and magnesium, which has a preventive effect on cardiovascular diseases such as coronary arteriosclerosis, and can delay the aging of the body. Therefore, it is recommended that sisters make more of it to feed their families.
Tags
Ingredients
Steps
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Have materials ready for cleaning.
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The brand I like to use
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Cut some onion and ginger and set aside.
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Wash the fish, drain it with paper towels, put it on a plate, add onions, ginger, 1/4 teaspoon of salt, and a tablespoon of cooking wine, mix well and marinate for about 15 minutes.
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Cut the remaining scallions and coriander into long strips, and chop the ginger, garlic and red pepper into dices and set aside.
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Place the marinated fish on a plate lined with slices of ginger and green onion. Stuff the fish belly with some. Steam it in a steaming pot for 10 minutes and then turn off the heat. After steaming for three minutes, take it out to drain away the excess juice.
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Place the steamed fish on the fish plate, evenly sprinkle with ginger, garlic, minced red pepper, and then sprinkle with long slices of green onion and coriander.
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Heat up rapeseed oil in a wok, add Sichuan peppercorns and fry until fragrant. Take out the Sichuan peppercorns and pour them over the fish with a spoon, stir-fry until fragrant. Then pour the steamed fish with soy sauce and sesame oil and it's ready.
