Steamed fresh fish

Overview

The fish is in the water, the fish leaps over the dragon's gate, and there is more than enough every year. The fish brings good omens to people! Fish is a delicious dish that goes into the kitchen and comes out of the hall! This protagonist is indispensable in the banquet! There are many kinds of fish, which can be roughly divided into two categories: seawater fish and freshwater fish. Fish meat has extremely high nutritional value. Research has found that children who eat fish regularly will grow and develop faster and develop better intelligence. Fish can also be used as a health food therapy. Crucian carp, carp and cuttlefish can stimulate the breasts and release milk; carp, Sichuan clam soup can also cure coughs, etc.! It has many functions.

Tags

• hot dishes
• cooking wine
• coriander
• fresh fish
• green onions
• oil
• white sugar
• garlic
• ginger
• salt
• shredded carrots
• soy sauce

Ingredients

Steps

1. 1 First, wash the fish, absorb the water with kitchen paper, spread evenly with salt, cooking wine and oil on both sides and inside of the fish, and marinate for ten minutes until the fish is fragrant. Then use ginger, garlic and green onion to pad the bottom of the fish, which will cook it quickly and evenly without sticking to the dish. Put some ginger, onion and garlic in the belly and fish noodles.

   

2. 2 Wait until the water in the pot boils, then adjust the heat to medium, put the fish down and steam it for 8 minutes (the time depends on the size of the fish), turn off the heat and wait for ten seconds before lifting the lid to avoid the deterioration of the texture of the fish caused by thermal expansion and contraction. When the fish is cooked, the original ingredients should be removed immediately to prevent them from sticking to the fish body after a long time. If the green onions are removed, the fish skin will also be taken away. Pour away the fish juice, or put it into a bowl for later use. Sprinkle with shredded carrots, green onions, and coriander.

   

3. 3 I like to keep the fish juice for its original flavor and more nutrition. In fact, fish juice does not smell fishy, because fresh fish is fresh rather than fishy.

   

4. 4 The last key is very particular. Some people like to put soy sauce first and then the oil. I put the oil first and then the sauce, because if I put the soy sauce first, the fish will absorb the soy sauce and become very salty. The principle of oil first and then the sauce is that the fish body is protected by a layer of oil, so the soy sauce will not easily penetrate into the fish. First sauté the ginger and garlic in oil until fragrant, pour the hot oil on the fish, then add 3 grams of sugar to the fish sauce and bring to a boil, add 10 grams of soy sauce and bring to a slight boil, then pour it around the fish. Do not pour it on the fish. Just pour it on the fish or dip the fish in the sauce. The taste will be better!

   

5. 5 Haha, you can now taste the fresh and delicious fish!

   

6. 6 This is my kitchen "fish steaming weapon", the timer. With it, you can control the time very accurately. You don't have to look at the time all the time. You can set the required time and the alarm will turn off as soon as it rings.

   

7. 7 This is my special steamed fish dish. Use a small dish for small fish and a large dish for big fish. There are two larger ones that are not commonly used, so just one big one and one small one will be fine.