Delicious Steamed Fish
The flesh of the gong fish is delicate, tender, and pure white. In spring, I use the method of steaming to make the delicious steamed fish salty, palatable, light, and fragrant, without any fishy smell.The steaming time should not be too long.
Step 1 . I bought one fresh gong fish from the morning market and refrigerated it in the refrigerator before taking it out for lunch (this fish has a beautiful shape and appearance).
Step 2 . Wash the fish and remove the scales and internal gills, remove the fishy lines on both sides, wash and cut into equal pieces, with the inner side connected without cutting.
Step 3 . Cut the ginger into slices, sprinkle the fish plate with cooking wine, boil the water, and steam the fish plate in a pot.
Step 4 . Cover and steam for 10 minutes.
Step 5 . The fish has been steamed, take out the fish plate, thoroughly pour out the water from the plate, and pick up the ginger slices.
Step 6 . Mix a sauce, consisting of soy sauce, oyster sauce, steamed fish soy sauce, sesame oil, cooking wine, vinegar, and a small amount of water. Stir well without adding salt (usually steamed fish can be steamed in steamed fish soy sauce).
Step 7 . Heat the prepared juice in a pot.
Step 8 . Boil and pour out.
Step 9 . After brushing the pan again, pour in an appropriate amount of cooking oil and bring to a boil.
Step 10 . Pour cooking oil onto the garlic of the fish.
Step 11 . Pour the cooked sauce onto the fish, sprinkle it with coriander and garnish to taste. The flesh of the gong fish is delicate, tender, and pure white. The seasoning is poured in without any fishy smell, and it is salty, palatable, and light and fresh.
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