The meat of Meitong fish is tender and soft, and the meat is delicious. In addition to being braised or fried, it can also be processed into surimi, fish fillings or fish balls, etc., or it can be frozen into small frozen packages. For export, it is also an ideal fish species for boiling small fish in corn tortillas. It is also good for frying salted fish and is the top grade among small fish. Big-headed fish is rich in phosphorus, which is a tonic for the brain. Fresh plum fish can emit fluorite light in the dark, white, like silver.
Usually the plum fish here is steamed, so that you can enjoy the freshness and deliciousness of the fish. (Collapse)
Ingredients
Main Ingredients
Mei Tong Fish
300g
Accessories
Onion
Adequate amount
Salt
Adequate amount
Ginger
Adequate amount
< p>Soy sauceAppropriate amount
Steps
1. Prepare plum fish, ginger and green onions.
2. Marinate the plum fish with fine salt for about half an hour, then rinse with clean water.
3. Place the Mei Tong fish on a plate and add green onions and ginger slices.
4. Steam the fish in a pot over water until cooked.
5. Adjust the sauce according to personal preference and serve.
Tips
I marinate the plum fish with fine salt in advance, firstly to make the meat more delicious, and secondly to make it more hygienic.