Cooking Steps

Steamed Turbot
  • By Maxwell
  • 44

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.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Steamed Turbot
Step 1 . Kill and clean the fresh turbot.
Steamed Turbot
Step 2 . Use a knife to draw a willow blade on the fish body, which is convenient for even steaming.
Steamed Turbot
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.
Steamed Turbot
Step 4 . Put the turbot on the scallion, and put ginger slices and scallion on top.
Steamed Turbot
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.
Steamed Turbot
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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