Steamed Turbot
Turbot belongs to the flounder family flounder, commonly known as European flounder, and is called "turbot" in China. The body is flat and approximately round, with both eyes on the left, and the side of one eye is cyan brown with a few prickles; The side without eyes is smooth and white, and the dorsal fin and buttock have no hard body and are long. The meat is very delicious. If the steaming time is well controlled, it is similar to mandarin fish. If the steaming time is slightly longer, the meat will lose its crisp taste and become soft and firewood.
Step 1 . Kill and clean the fresh turbot.
Step 2 . Use a knife to draw a willow blade on the fish body, which is convenient for even steaming.
Step 3 . Put two green onions and ginger slices into the plate, so that there is a gap between the fish and the plate to allow the steam to circulate.
Step 4 . Put the turbot on the scallion, and put ginger slices and scallion on top.
Step 5 . Put it into a boiling steamer and steam for 8-9 minutes. Remove the green onions and ginger. Time is very important. The fish will be spongy and taste bad after a long time.
Step 6 . Sprinkle shredded green onions, ginger and red pepper. Pour in Lee Kum Kee steamed fish soy sauce, heat a spoonful of scallion oil, and pour it on the shredded scallion and ginger.
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