Flatfish 500g

Salt

Ginger

Scallion

Tempeh

Minced Pepper

Steps

1

Cut scallion into pieces, ginger into julienne strips.

2

Wash and dry the fish (be sure to remove the black membrane inside the belly), and make a few diagonal cuts on each side of the fish.

3

Slice the green onion and ginger into julienne strips, rub the head of the fish with the shredded green onion and ginger, then apply a small amount of salt to the fish body and belly, and drizzle with some wine to marinate for about 10 minutes (note that you can only sprinkle a small amount of salt at this point, as the edamame beans have a salty flavor).

4

After marinating the fish rinsed with water, take a steamer plate, put the clean fish on the plate, green onion joints into the fish belly, chopped peppers and edamame spread on the surface of the fish.

5

Steamer with water on high heat to boil, into the fish cover steam about 10 minutes (this time to the size of the fish to decide).

6

Steam the fish and remove from the pot, transfer to a fish plate.

7

Sprinkle with shredded scallions.

8

Heat the oil and pour over the scallions.

9

Burst the scallion flavor and you can serve.

Tips

Do steamed fish to eat, if not properly seasoned or fire, steamed fish meat color dark, eat meat and coarse and fishy. Want to eat tender fish, steamed fish must be used when the fire boiling water steam, and to ensure that a mature, steamed twice will make the fish old and tasteless. Such as a 500 grams of flatfish, generally mastered in about 10 minutes, too short a fish is not cooked, too long meat rough slag.