Steaming golden pomfret

Introduction characteristics, coupled with its spiny meat tender, soft bones and fat, is suitable for both young and old edible fish. Liu Wen said, golden pomfret is usually used to steam or braised, with the method of steaming, can set off the taste of the fish meat sweet rich and fresh, very much in line with her light taste; with the method of braising, pomfret first deep-fried and then braised, can make the fish meat flavorful mouth into the taste of the taste of the first class great!

Ingredients

Cooking Ingredients (3 persons)

Ingredients: pomfret (1 tail, more than 1 catty), green onion (3), scallion (?), ginger (1), garlic (6 cloves), cilantro (2)

Seasoning: oil (2 tablespoons), white pepper (1/3 tablespoon), Haitian black bean cooking oil (3 tablespoons), salt (1/2 tablespoon)

Practice

1 Clean and slaughter the golden pomfret, cut three times on each side of the fish, rub a little salt, then coat with a layer of oil and marinate slightly for 10 minutes.

2 Scallions head and tail clean, half cut, half minced; shallots pat flat shredded; garlic and cilantro were minced; ginger peeled and cleaned, half sliced, half ginger minced.

3 Spread ginger slices and scallions in a dish, stuff the fish belly with appropriate amount of scallions and ginger slices.

4 Boil the water in the pot, put in the golden pomfret fish, cover with a lid and steam over high heat for 8 to 10 minutes.

5 Take out the steamed golden pomfret, remove the scallions, green onions and ginger slices.

6 To the fish, add chopped green onion, ginger and garlic and chopped cilantro, sprinkle 1/3 tablespoon white pepper.

7 Heat 2 tablespoons of oil and pour over the fish, then heat 3 tablespoons of Haitian Soy Sauce and pour over the fish as well.