Steamed red fish
Overview
Red fish has a large body with few spines, and is bright red and very beautiful. It has excellent meat quality, is rich in nutrients, has high protein and low fat, and has the characteristics of high meat content. Its meat is white, firm and delicious, and it is a pollution-free green aquatic product.
Tags
Ingredients
Steps
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Remove the scales from the red fish, remove the internal organs and other impurities, and clean them (the spines on the outside of the fish are sharp and hard to avoid pricking your hands. I used a cylindrical potato peeler to scrape the fish, and stirred the internal organs with chopsticks to pull them out). Then cut the red fish with a flower knife. If the meat on the back of the fish is thick, cut it deeper to enhance the flavor.
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Put a little salt (stir with cooking wine to melt), cooking wine, green onion slices, and ginger slices into a basin to marinate the red fish.
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Put the red fish into the marinade, use a small spoon to pour the soup all over the fish and let it soak in for 15 minutes.
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Remove the marinated red fish from the marinade, remove the water, and put it on a plate (because the fish is relatively long and cannot fit in the fish plate, so the fish has to be steamed in a round plate).
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Boil the water in the pot first, then add the red fish.
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Cover the lid and steam the pot over high heat for 8 minutes.
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The red fish is steamed.
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Heat oil in a pan.
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I forgot to add the steamed fish soy sauce when steaming the fish (a crucial step), so I had to add a little steamed fish soy sauce when it was out of the pot, sprinkle the green onion and ginger shreds on the red fish, pour the hot oil into the fish, and serve. The steamed red fish has no fishy smell, and the meat is delicious and white and tender (the heat is just right).
