Steamed tiger garoupa

Tiger garoupa body yellow to light brown, to the most beautiful golden yellow, there are five irregular dark brown spots vertically aligned, the whole body is covered with dense tiny brown spots, in the spots on the spots on the darker color, the fish skin is thick, the head of the brisket plump, succulent and crisp. Tiger spots have high protein content and low fat content, and are known as the fish of beauty and skin care.

Ingredients ?

Ingredients 1 tiger garoupa (1.2-1.4 pounds) Ginger, green onion Salt, wine, sugar Small amount of soy sauce Small amount of cooking oil (corn oil, sunflower oil can be used) Small amount of cooking wine Small amount of cooking wine

Steaming tiger garoupa ?

Remove the fish scales and gills, clean all parts of the fish body, wash the blood in the fish belly, drain slightly and then wipe all parts of the fish body with salt, including the inside of the fish belly, and leave it to stand for about 10-15 minutes;

Prepare a large steamer pot, boil a pot of water, and cut the green onion into large pieces, and ginger into slices;

Clean the body of the fish again, rinse off all the salt water, and wipe the fish body dry with kitchen paper. Make two deep diagonal cuts on both sides of the back of the fish to the center fish bone, clip the scallions and ginger slices into the cuts, separate the fish belly as much as possible and let it lie on a plate, drizzle with a little cooking wine, wait for the water to boil and then steam in a pot over high heat for 7 to 7.5 minutes.

At this point, mince the green onions or tear them into julienne strips by hand and set aside. Prepare a small, clean, waterless saucepan and pour in a small amount of cooking oil.

When the time is up, turn off the heat and simmer for 10 seconds. Remove from the pan, pour all the water out of the fish, remove all the sliced green onions and ginger from the fish, sprinkle the chopped or shredded green onions evenly over the fish, sprinkle on a few grains of granulated sugar, drizzle with the soy sauce, heat the cooking oil in the skillet, and drizzle evenly over the fish to serve.

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