Steamed Turbot — Incredibly Delicious
Ingredients
- 1 Turbot
- Ginger slices
- Scallion segments
- 1 Cooking wine
- 1 Lard (or cooking oil)
- White pepper powder
- Julienned scallion
- Chopped scallion
- Hot oil
- Steamed fish soy sauce
Instructions
- No need to marinate the turbot. Scrape off the scales with a knife and rinse clean. Make diagonal cuts on both sides of the fish. Place ginger slices and scallion segments on the bottom of the plate, set the fish on top, then add more ginger and scallion on top. Drizzle with cooking wine and add a generous tablespoon of lard (this removes fishiness and keeps the flesh tender). Steam over high heat for 8–10 minutes. I steamed mine for 10 minutes.
- Once done, pour out the liquid from the plate — otherwise it will taste fishy.
- Remove and discard the ginger slices and scallion segments.
- Sprinkle with white pepper powder, top with julienned scallion and chopped scallion, pour over hot oil, and drizzle with steamed fish soy sauce to taste.
- Plate and serve. The fish is deeply flavorful and delicious — it disappears in no time!
