Steamed fish with lemon from Myanmar

1

Coriander, onion, lemon juice, garlic crisp

2

1. After the fish is cleaned, soak in salt water first if you are afraid of the fishy smell. 2. Prepare water to steam the fish. Heat the water first, then put the fish under and steam for 9-11 minutes. Use chopsticks to pinch the fish into the body and it will be cooked.

3

While steaming the fish, heat the peanut oil and add chopped garlic. When the garlic is fried about 6 seconds (light golden yellow), you can pick it up

4

鱼一蒸好，放入Coriander, onion, lemon juice, garlic crisp，再淋下花生油

5

Once the fish is steamed, move quickly... Harsh... Quasi... Stir in all the ingredients and drizzle on the steamed fish to remove the soup.

Adventure Notes:
1. Try to control the steamed fish to just cooked. If the fish is too cooked, you will not be able to taste the delicious flavor of the fish.
2. The lid of steamed fish must be sealed tightly and no steam should be allowed to escape.
Moisture is the key to mixing the onions and coriander later, and it also takes advantage of the heat of the fresh fish juice to induce the aroma.
3. You can buy ready-made garlic cakes. Put the onions and cilantro first, put the garlic cakes on the top, and then drizzle with hot oil
But it's still fragrant when fried!
4. Make sure to calculate the time for frying the garlic crisp. If you fry it deep into golden brown before picking it up, because the garlic will bring hot oil,
In this way, even if you fish it out, the garlic crisp will still secretly change and become bitter.