Longley fish 1, ginger moderate, green onion moderate, soy sauce moderate

Practice?

The fish will be scaled and opened and cleaned, cut into segments, would have liked the original strip whole, but did not have such a long dish, it cut. The fish pieces on the plate sprinkled with shredded ginger, soy sauce (orthodox steamed fish soy sauce should be up only put, I'm lazy).

Water boiled into the pot steamed 4 minutes, put the green onion, drizzle with raw oil and then steamed for 1 minute

Tips?

1, the dragon li fish basically no fishy flavor, so do not need to put a lot of cooking wine, add some ginger and lemon just to enhance the flavor.

2, Longli fish is very tender, easy to cook, so the water boiled steam 6 minutes can be, I use the Longli fish fillet, if you buy a good like a whole fish, then 8 minutes can also be.

3, after steaming the dragon boat fish out of the soup is not like ordinary fish have a fishy flavor, so you can not have to pour out directly drink can.

4, as a high-quality marine fish, the fat contains unsaturated fatty acids, with anti-atherosclerosis effect, on the prevention and treatment of cardio-cerebral vascular disease and memory enhancement is quite beneficial. At the same time, according to nutritional measurements, the omega-3 fatty acids in the fish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, reduce the occurrence of crystal inflammation, which is also known as the "eye protection fish" reasons. So it's also particularly suitable for office workers who face computers all day as a health care product.

5, it is worth mentioning that the dragonfish only the middle spine, spines and less, meat and more, almost no fishy flavor, steamed to eat the taste is really great

Sauce ingredients: pine nuts 2 tablespoons, 2 cloves of garlic, basil (you can use other herbs, the taste is different), cracked black pepper, salt, olive oil, 5 tablespoons

Sauce practice:

1, put the pine nuts into a plastic bag, crush them with a rolling pin and set aside;

2, peel the garlic, put it into a plastic bag, crush it with a rolling pin and set aside;

3, pour the crushed pine nuts, garlic, basil, black pepper and salt into a bowl, add olive oil and mix well.

Practice:

1, Longley fish fillets thawed, paper towels to absorb moisture, the sauce evenly spread on both sides of the fish fillets, marinated for 20 minutes;

2, baking tray lined with tinfoil, Longley fish fillets released on it, into the preheated oven at 200 degrees baked 25 minutes (baking time depends on the oven and fish fillets, my fish fillets, although defrosted, but still ice)

3, the fish fillets thawed, but still ice. p>