Steamed Fushou Fish

By ClementineWisoky

Steamed Fushou Fish
Ingredients: soy sauce,salt,coriander,Jiang,peanut oil,Fushou fish

Recipe Recommendations

  • Fushou fish a
  • Jiang appropriate amount
  • coriander Sanke
  • peanut oil 3 tablespoons
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Steamed Fushou Fish

  • Make step 0
    1
    Material preparation ing~
  • Make step 1
    2
    Wash the fish, wipe the whole body with salt, then remove the excess fish bones, cut off the fish head and tail, and cut the fish body into several portions without cutting off the fish belly. Wash the coriander, twist the head and stuff it into the fish head, and cut the rest for later use.
  • Make step 2
    3
    After the water boils, put the fish into the pan and steam for 6 to 8 minutes.
  • Make step 3
    4
    This is steamed fish meat ~~ It is called flying fish!
  • Make step 4
    5
    Spread the chopped coriander on the steamed fish ~
  • Make step 5
    6
    Pour peanut oil (about 3 tablespoons) into a cleaned pan, heat until it is hot, pour directly on the vegetables, and then pour in the soy sauce immediately.

    • Steamed Fushou Fish Make Tips

    PS: 1. Be sure to wait for the water to boil before adding the fish. This way, the steamed meat will be stronger and fresh and sweet! 2. If you don't like coriander cones, you can replace them with shredded onions or shredded ginger ~~ Because I don't eat onions, I like to use coriander ~ haha ~

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