Steamed Turbot

Steamed Turbot

Introduction:

"Duobao fish belongs to the flatfish family, commonly known as European flounder, and is called" Duobao fish "in China. The body is flat and nearly round, with both eyes on the left side. The side with eyes is cyan brown with a small amount of skin spines; the side without eyes is smooth and white, and the dorsal fin and buttock are not hard and long. The meat is delicious. If the steaming time is well controlled, it is similar to mandarin fish. If the steaming time is a little longer, the meat will lose its crisp taste, and it will be soft and woody

Production steps:

Materials required:

Duobao fish: 1, about 600g

Scallion: right amount

Shredded red pepper: right amount

Ginger slices: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Onion oil: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh