Steamed pangasius

Overview

During the Spring Festival, various kinds of seafood were distributed in the workplace. It was the first time I saw pangasius. I had already cut it open. I rinsed it and steamed it. Then I poured Knorr Steamed Fish Soy Sauce into it. Not only was the fish fresh and tender, but it also tasted great. Unexpectedly, this fish was even more tender than seabass. Fish on the festive table not only symbolizes abundance every year, it really satisfies our taste buds.

Tags

• hot dishes
• home cooking
• chinese banquet
• edible oil
• onion white
• open back pangasius
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 The front side of pangasius

   

2. 2 It looks like a dragon fish inside

   

3. 3 Rinse the basa fish and cut it into sections with a 45-degree diagonal knife. Place it in 2 plates

   

4. 4 Add ginger slices, shredded green onions and peppercorns to the fish pieces

   

5. 5 After boiling water in the steamer, put the fish on the plate, steam over high heat for 8 minutes and then turn off the heat

   

6. 6 Carefully put the fish into the fish plate, pour the steamed fish with soy sauce, and then add the onion and ginger shreds to the fish

   

7. 7 Heat oil in a pan and simmer the Sichuan peppercorns until fragrant

   

8. 8 Just pour it on the fish

   

9. 9 It’s time to eat