Steamed pomfret

Little Pomfret 2 items	Ginger 1 block
Millet Pepper 2	Green onion Appropriate amount
Vida Mei Zhenpin cooking wine 2 scoops	Vitamax Original Brewed Light Soy Sauce 2 scoops
Vida Premium Oyster Sauce 1 scoop

How to make steamed pomfret

Step 1

Thaw the small pomfret, clean off the gills, cut off the fins, cut from one side of the belly, clean off the internal organs and black membrane, and drain the water.

Step 2

Peel and cut the ginger into thin strips, cut the green onions into sections with only the leaf part, and cut the millet pepper into shreds. The millet pepper is just for decoration. You can leave it out if you don’t like it.

Step 3

Make 2 cuts on both sides of the small pomfret, add cooking wine and shredded ginger and marinate for 10 minutes. It is not recommended to add salt to pickled fish, whether it is freshwater fish or marine fish. If salt is added, the water in the fish will be lost after pickling. At this time, you can boil a pot of hot water

Step 4

The water from the marinated pomfret must be poured out to remove some of the fishy smell. My steamer couldn't hold a large plate, so I had to replace it with a smaller plate for the small pomfret.

Step 5

Put the small pomfret into a steamer with boiling water, steam over high heat for 5 minutes, then turn off the heat and simmer for 2 minutes. Be sure to pour out the steamed juice, so that the steamed fish will basically have no fishy smell.

Step 6

In a bowl, put 2 spoons of the original Virgin Virgin Light Soy Sauce and 1 spoon of the Premium Premium Oyster Sauce, add an appropriate amount of water and mix well.

Step 7

Take an appropriate amount of green onions and chili shreds and put them on the small pomfret. Adding green onions can add a little aroma.

Step 8

Dissolve the steamed fish soy sauce with a little hot water, pour it evenly on the small pomfret, and then pour the hot cooking oil, and a nutritious and delicious steamed small pomfret is ready.

Step 9

Cooking tips for steamed pomfret