Steamed fish with winter vegetables
This is the winter dish steamed left-mouthed fish following yesterday's "one fish and two flavors" of the big left-mouthed fish. Because the fish is too big, it has to be cut in half, the tail is braised, and the fish head is steamed and eaten, each with its own flavor.
Recipe Recommendations
- winter vegetables appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed fish with winter vegetables
1
Cut the left mouth in half and place the fish head on a plate.
2
Spread shredded ginger and winter vegetables on the fish.
3
After the water in the pot is boiled, place the fish plate into the pan, cover the lid and steam over high heat.
4
Steam for about ten minutes and turn off the heat. Continue to simmer for a few minutes before opening the lid.
5
Pour out the water from the plate and put it into a bowl. Set aside.
6
Heat the pan, pour appropriate amount of olive oil, and add shredded ginger.
7
Add appropriate amount of soy sauce, white sugar, pepper and the water that has just been steamed and poured into the bowl.
8
Add appropriate amount of spring onions and coriander to heat the heat, pour the sauce on a fish plate and serve.Steamed fish with winter vegetables Make Tips
If the fish is too big, it is best to cut several times on the fish so that the fish can be easier to cook.