Steamed fish recipe and steps

Fish can be cooked in many ways, such as steamed fish, braised fish, pan-fried fish, deep-fried fish and grilled fish. Moreover, fish can be divided into many categories such as carp, salmon, hairtail, etc. Some fish are only suitable for grilling, while others are better suited for steaming or frying. Therefore, when cooking fish, you must choose the right ingredients and the right cooking method. Here are the methods and steps for steaming fish.

Catfish is high in protein, low in fat, and rich in various vitamins and trace elements, making it an excellent nutritional tonic. It is rich in biological small molecule collagen protein, which is the raw material for the human body to supplement protein synthesis. It is stored in human tissues in the form of aqueous solution and is easy to absorb. It is effective in improving the nutritional status of tissues, accelerating metabolism, anti-aging and beauty.

Method 1:

Cut ginger into strips and green onions into strips for later use

Wash and drain the prepared catfish fillets

Boil a pot of water in a pot

Next, put the prepared ginger and green onion strips on the fish, and then put some under the fish, so that it can be well flavored.

Pour an appropriate amount of light soy sauce, slowly pour it along the fish body, basically invading every part of the fish, so that it can achieve a good marinating effect

At this time, place a rack on the boiled water and place the fish on the rack.

Cover the pot and steam over high heat for 8 minutes

After 8 minutes, open the lid and take out the steamed fish.

At this time, wash the wok, pour in a proper amount of oil, heat the oil, and then slowly pour the oil along the fish body. You will smell a very fragrant smell. After completing this last step, you can use it.

Method 2:

Remove the internal organs of the catfish and slice it from the back without cutting through the belly.

Cut shallots into sections, ginger into shreds, sprinkle on the fish, marinate the fish with salt and cooking wine for 30 minutes. Note that you must use your hands to repeatedly soften the fish so that the fish can absorb the flavor.

Place the scallions and ginger slices on the plate, and shape the marinated fish.

After boiling the water in the pot, put in the catfish and steam it for five minutes. After turning off the heat, simmer for another three minutes and serve. Topped with Lee Kum Kee Steamed Fish Soy Sauce and garnished with wolfberries and green beans. A plate of delicious steamed catfish is ready to enjoy