Many people don't know the national treasure fish, which belongs to a kind of marine fish. Because they like to grow in deep water below tens of meters, the meat is plump, but this kind of fish will have a strong fishy smell. Therefore, it is not easy to be a good national treasure fish. People like to eat national treasure fish because its meat is mixed with a thick fat layer, which is as delicious as the meat we usually eat, and has the freshness of the fish. Therefore, steamed national treasure fish made in master chef can conquer Cai Lan, the god of food.

The method of making national treasure fish is not as simple as other fish. First, there are two ways to cook national treasure fish. 1 time, it needs to be cooked in seawater, which requires high cleanliness. A lot of lemons should be added to the seawater to remove the fishy smell. For the choice of lemons, you can't choose local lemons. It must be Thailand's old lemon juice, which is rich in water and mellow in taste.

It is this unique fishy smell that keeps the original flavor of fish, making it more delicious and has no unnecessary odor. After the fish is cooked to medium maturity, it is steamed in the atmosphere of the pot, and then lemon juice is poured on the surface of the fish. A classic national treasure fish is born after the cooking is controlled. The price of national treasure fish is very expensive, because this kind of fish is difficult to salvage, even slightly more expensive than the price of grouper we usually realize.

This kind of national treasure fish is also called top food, which is not available in general hotels, and it has two spines, which are similar to the herring we usually come into contact with, but the taste difference between them is too great. National treasure fish tastes tender and delicious, and you will love it.