Steamed red pomfret
By LulaConnelly
Red pomfret is a freshwater fish with a red belly and delicate meat. It is said to have been introduced from South America to China. This fish has sharp teeth and is suitable for steaming.
Recipe Recommendations
- onion 20 grams
- Jiang 20 grams
- garlic 10 grams
- peanut oil 20 grams
- steamed fish oyster sauce 15 grams
- cooking wine 20 grams
Steps for Steamed red pomfret
1
Remove the scales of the fish, remove the internal organs, and remove the fat from the abdomen.
2
Make a one-word knife on both sides of the fish.
3
Add the spring onions and marinate in cooking wine for 30 minutes.
4
Put a few green onions on a plate.
5
Put the fish on top and sprinkle with the green onions and ginger slices.
6
Put it into a steamer and steam for 15 minutes over high heat, and remove it.
7
Pour away the soup on the plate, pick up the green onions and ginger, and sprinkle shredded green onions, ginger, and garlic slices on the fish.
8
Drizzle with a spoonful of hot oil.
9
Pour in steamed fish soy sauce and serve.