The turbot should be steamed for about 15 minutes.

Doppelganger belongs to the scaly sea fish, this kind of fish and catfish some like, contains a lot of collagen, suitable for steaming, and steaming time should be enough to ensure that the collagen is cooked through, the meat texture is soft and sticky, texture and taste can reach the best. But should not be steamed too long, to avoid the meat steamed rotten, therefore, the general steamed turbot steamed 15 minutes is most appropriate.

Nutritional value:

Turbot's muscle is thick and tender, with few bones and spines, and the nutritional composition is comprehensive and reasonably proportioned, and the fins and subcutaneous collagen protein are very rich, and the fish contains essential amino acids that are both complete and well-balanced, with arginine and lysine content being very high.

In addition, it also contains a variety of vitamins and potassium, zinc, manganese, magnesium, iron, calcium and other mineral elements and mucopolysaccharides and other trace components beneficial to human health. The content of all these nutrients is higher than that of poultry and freshwater fish, and they are more easily absorbed by the human body.