Vapouring halibut
By VicentaLakin
Yuha lived in coastal cities and grew up eating seafood from an early age, while the Gyeon-Dong region particularly liked gillfish, carry fish, yellowfish, etc., and halibut lived in the deep sea, which was rarely seen when it was small. Owing to its fine flesh, the fish is largely unstabbing except for a big fish bone, well suited for the consumption of the elderly and children, and an essential seafood at the table during the festival。
Recipe Recommendations
- Frozen halibut 500 grams
- Jiang 4 tablets
- green onions a
- cooking wine a tablespoon
- Steamed fish soy sauce with lemon two tablespoons
- vegetable oil three tablespoons
Steps for Vapouring halibut
1
Prepare the food. Frozen fish naturally freeze at room temperature
2
Just a little wash under the water
3
The black membrane on the belly of a fish is torn off. Only one fish in a sack has a black membrane in its belly
4
Onion slices flat on the plate, fish bands flat on the onions
5
Slice on the fish, and drink
6
Put the proper amount of water in the steam pan, burn the fire, put the fish in the steam pan
7
Cover the lid and steam it for five minutes
8
Take out the plate, remove the ginger, pour the soup out of the plate, and get some lemon sauce
9
The onion's onions are cut in chords early and put on the fish
10
Vegetable oil is in the spoon, burning into smoke
11
Put hot oil on onions and fish quickly
12
You can come to the table with a little red pepperVapouring halibut Make Tips
1. To ensure the fish remains tender, never repeatedly freeze and thaw frozen fish.
2. Always steam fish over boiling water. Laying the fish segments flat in the dish makes them cook more easily. Remove from the heat immediately after steaming to prevent the meat from becoming tough. Do not use high heat; medium heat is sufficient.
3. Be sure to remove the black membrane from the flounder's belly to reduce any fishy odor. Since flounder is not very fishy to begin with, do not use too much cooking wine; the ginger and scallions already serve to remove the fishy smell.
4. For seasoning, you may use steamed fish soy sauce or light soy sauce.