Methods: Clean the fish, make a slight incision in the thick part of the back, make juice with ginger juice, cooking wine and salt, and marinate for 20 minutes.
Steam the fish in an exothermic steamer for about 8 minutes, take it out and put it on a plate. Put shredded onion, shredded ginger and red pepper on the fish.
Heat oil in another pot, add fragrant leaves and dried perilla leaves, then discard them, add chopped green onion, and pour in soy sauce, savory soy sauce and water to boil without discoloration.
Pour the sauce on the fish and serve.
Health Link: Steaming is a very good cooking method and one of the representatives of healthy cooking methods in China. It can make the fish mature in the shortest time, minimize the damage to nutrients and the generation of harmful substances, and maintain the tenderness of the fish. Heat is the most critical. If the steaming time is too long, the fish will harden, the aesthetic feeling of eating will be reduced, and the loss of beneficial fatty acids will also increase.
When steaming, try to reduce oil and salt as much as possible to maintain its light characteristics. When pickling, put less salt, the fish is still light, and the sauce at the back is used for seasoning, which is convenient for diners to control personally.
The sauce can be adjusted according to personal preference, and various condiments such as pepper, pepper, aniseed, fennel, dried perilla, lobster sauce and fermented milk can be added.
Nutritional characteristics: Steamed fish is a typical high-protein and low-fat food, which is rich in omega-3 fatty acids and B vitamins, and contains a small amount of calcium, vitamin D and various trace elements. Because the cooking time is short, there is little nutrient loss.
Suitable for people: suitable for all kinds of people, including children, middle-aged and elderly people and people with hyperlipidemia, hypertension and diabetes. But fish contains a little more purine, and gout patients should pay attention to controlling their food intake.