Among many kinds of seafood, except hairtail, squid, snow fish and yellow croaker, many other kinds of fish or shellfish are rarely eaten.

Fresh and tender "Duobao fish" occasionally eat a few when going to a wedding banquet or birthday banquet in a hotel. I've never been in the house. Last weekend, when I went shopping in Auchan Supermarket, I happened to see that the supermarket "Sea Fish" was having a big promotion, such as: Duobao Fish 10 yuan/Jin (you must buy two pieces at a time), grilled fish 8 yuan/Jin, squid 6.8 yuan/Jin and so on. Seeing that everyone is snapping up, I am also impulsive. After consulting the shop assistant and cooking methods, I also snapped up: two Duobao fish, two.

Last week, when my son came back for a few days, I took it out of the refrigerator and thawed it according to the method taught by the clerk: steaming is the best, so I did it.

Fish sauce, also known as fish sauce, shrimp oil and Jiaodong fish soup, is a popular sauce in Chaoshan area. Fish sauce is often used in Vietnamese food, Korean food and Thai food. According to gourmets, eating fish sauce is equivalent to having been to Vietnam. Efficacy: Fish sauce is a sauce fermented by fish and shrimp, containing 17 amino acids, 8 of which are essential for human body. Protein is also rich in content.

The cooking application of fish sauce, like soy sauce, has the functions of refreshing and seasoning. Fish sauce is more suitable for seafood dishes, such as steamed fish and Thai crab boxes. , can bring the delicacy of seafood to the extreme.

There has always been fish sauce at home (often needed to make Jingjiang jerky and kimchi), so I decided to make it: steamed turbot with fish sauce; It really lives up to its reputation. It's really delicious and much better than steamed fish and soy sauce ~ ~ ~

material

Ingredients: 1 turbot;

Accessories: oil, salt, onion and ginger, cooking wine, soy sauce, monosodium glutamate, red pepper and 2 spoonfuls of fish sauce.

Steamed turbot with fish sauce

1

Wash and drain the baby fish.

2

In a pot of cold water, cover it with fire and bring it to a boil.

three

Prepare while boiling water: onions and ginger are at the bottom of the plate.

four

Make a few cuts in the front and back of turbot, rub a little salt all over and put it on a plate.

five

Sprinkle a little onion and shredded ginger in front, and pour a little cooking wine to remove the fishy smell.

six

Pour: 2 spoonfuls of fish sauce to further remove fishy smell, improve taste and increase freshness.

seven

Drop: A little soy sauce adds color.

eight

Finally pour in: a little salad oil.

nine

At this point, the water in the pot has been boiled: put the prepared turbot into the pot.

10

Cover with fire and steam.

1 1

Steam for about 8 minutes, remove the lid and add a little red pepper.

12

Sprinkle a little monosodium glutamate, cover and steam for 2 minutes, then turn off the heat.

13

Delicious, delicious, with less tender meat, "Steamed turbot with fish sauce"

it doesn't matter

skill

1, when steaming fish, boiling water is more nutritious, the fish is fresh and tender, but the meat is easy to age.

Put some salt on the fish to make it more delicious.

3. When steaming fish: add fish sauce, the steamed fish is more delicious, and the dosage should not exceed 10g.

4, steamed fish: time is not easy, because it is boiling water into the pot, according to the size of the fish, at most 10 minutes.