One fresh turbot (about 1 ? catties), 1 green onion, 1 piece of ginger, 1 teaspoon (5 grams) of salt, 1 tablespoon (15 ml) of cooking wine, Lee Kum Kee Steamed Fish Soya Bean Sauce to taste, and oil and shredded red bell pepper to taste

How to do it

1. After purchasing fresh turbot at the market (preferably weighing in at around 1 ? catties), ask the vendor to clean up the fish on your behalf by removing the entrails and Remove internal organs and gills. Rinse the processed fish with water repeatedly after returning home until it is thoroughly clean and no blood is left.

2. With a knife, make 3 diagonal cuts into the fish, so that it cooks faster and tastes better. Rub the fish all over and inside the belly with salt and cooking wine and marinate for 10 minutes.

3. Boil an appropriate amount of water in a steamer, and place an appropriate amount of ginger slices and scallions on the fish.

4. Steam the fish over high heat for 7-8 minutes. To tell if the fish is cooked, use chopsticks to pierce through the fish, and if the chopsticks pass through the fish without difficulty, the fire is just right.

5, steamed fish during the shallot or scallion shredded, the finer the better, cut the shallot into a cool water soak for a few moments, wash away the mucus, soak and rinse the shallot will naturally curled.

6, after the fish steamed, throw away the ginger and green onions, pour out the water seeping out of the steamed fish. Arrange the chopped green onion and red pepper shreds evenly over the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when it's 80 percent hot (and the oil is smoking), and prick the oil on the shredded scallions.

8: While the oil-boiling wok is still warm, pour in the Lee Kum Kee Steamed Fish Soy Sauce and add a small amount of water.

9, finally, pour the hot soy sauce water along the edge of the steamed fish fish plate, with the appropriate amount of cilantro around the edge can be