Steamed turbot

Method

1. 01

   Step 1

   Here's a picture of the finished product; it's quite a sight to behold.

   

2. 02

   Step 2

   Prepare one turbot, a piece of ginger, and scallion segments.

   

3. 03

   Step 3

   After cleaning the turbot, remove the gills and internal organs, then make several slits in the belly and back of the fish with a knife to make it easier for the flavor to penetrate.

   

4. 04

   Step 4

   Cut ginger and scallions into shreds and put them in a bowl. Add salt, chicken bouillon, five-spice powder, white pepper powder, and cooking wine.

   

5. 05

   Step 5

   After mixing well by hand, coat the fish with the seasoning and marinate 20 minutes, turning it over and coating it again halfway through to ensure even marinating.

   

6. 06

   Step 6

   Place ginger slices and shredded scallions at the bottom of the plate.

   

7. 07

   Step 7

   Place the marinated fish on a plate and sprinkle with shredded scallions and ginger.

   

8. 08

   Step 8

   Boil water in a pot, then place the fish plate inside and steam over high heat for 8 minutes.

   

9. 09

   Step 9

   Remove the fish plate.

   

10. 10

    Step 10

    Remove the ginger and scallion strips.

    

11. 11

    Step 11

    Prepare shredded scallions, ginger, cilantro, and dried red chili peppers.

    

12. 12

    Step 12

    Arrange all four types of shredded ingredients on the fish.

    

13. 13

    Step 13

    Heat oil in a wok, add an appropriate amount of salad oil, and heat until it smokes before turning off the heat.

    

14. 14

    Step 14

    Pour in the steamed fish soy sauce, then drizzle in hot oil.

    

15. 15

    Step 15

    A fragrant but not greasy steamed turbot is ready, and it's incredibly tender!