Speaking of how to make steamed fish, as an authentic food expert, you have quite a say. After all, steaming fish can taste the original flavor of the fish. This time the expert recipe is steamed turbot.

Why is Turbot fish called Turbot?

Are you willing to pay the bill because of this? There are so many festivals now, how can you sell it if you don’t give the fish a good name?

Of course, from a foodie's perspective, turbot has tender skin and smooth meat, but the important thing is that there are very few internal organs.

As for how to cook steamed turbot to make it delicious, I will present the recipe with both hands immediately. 1. Wash the turbot with cold water. Be sure to wash it several times.

2.

Use a knife to make vertical and horizontal slits on the back and belly of the fish, marinate with a small amount of salt and cooking wine for ten minutes to remove the fishy smell.

3. Place the onion and ginger on a low plate, put the onion and ginger on top of the fish, pour two spoons of oyster sauce and steamed fish soy sauce, and steam over medium heat for fifteen minutes.

(Remember that the water must be boiled before putting the fish, and the steaming temperature must be controlled properly. This fish weighs about 800 grams. The weight varies, and the steaming time needs to be adjusted accordingly.) 4. Add an appropriate amount of oil to the pan and heat it.

5. Scatter chopped green onion and minced garlic on the steamed fish, and cover the fish body with hot oil.

The delicious and fragrant steamed turbot is ready, come and enjoy.

In fact, cooking seafood is more suitable for lazy people. After all, it doesn’t take much effort and is not very difficult. You just need to control the steaming time and adjust the taste.