Steamed saury

Overview

Coiliaectenes Jordan, also known as sword bream and hairy bream, is shaped like a knife and is also called swordfish. It is a migratory fish and is known as one of the three delicacies of the Yangtze River in China along with puffer fish and anchovy. Origin: It is produced in the Mekong River, Chao Phraya River and other river basins in Thailand, Myanmar, and Cambodia in Asia, as well as in the waters of some parts of Africa. Generally, adult fish are 60-100 cm long. When steaming saury, be sure not to remove the fish scales! The scales of saury are very plump and edible.

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• summer recipes
• banquet dishes
• lunch
• cooking wine
• onions
• steamed fish with soy sauce
• swordfish
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 From the head of the swordfish, pinch the gills of the swordfish, pull out the fish belly together, rinse and drain. There is no need to remove the fish scales.

   

3. 3 Put the saury into the steaming plate, sprinkle some shredded ginger and green onions,

   

4. 4 Sprinkle some salt, add cooking wine,

   

5. 5 After the water boils, steam for 5 minutes, turn off the heat and simmer for 2 minutes.

   

6. 6 Take out the steaming plate, remove the onion and ginger, sprinkle with chopped green onion,

   

7. 7 Pour some hot oil on the chopped green onions,

   

8. 8 Pour some steamed fish soy sauce on all four sides of the saury.