Gallery

Steamed Turbot (Light & Tender, No Fishy Smell)

Name: Steamed Turbot (Light & Tender, No Fishy Smell)
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Turbot; appropriate Ginger; 3 Scallions; ½ Red chili pepper; appropriate Steamed fish soy sauce; appropriate Salt

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Steamed Turbot (Light & Tender, No Fishy Smell)

	Ingredient	Amount	Notes
	Turbot	1
	Ginger	appropriate
	Scallions	3
	Red chili pepper	½
	Steamed fish soy sauce	appropriate
	Salt	appropriate

A delicious Steamed Turbot (Light & Tender, No Fishy Smell) recipe.

Cooking StepsHow to cook Steamed Turbot (Light & Tender, No Fishy Smell) step by step

Step 1 Detail

Prepare the fish: Clean the turbot by removing the innards and gills. Scrape off the black membrane inside the belly and rinse thoroughly. Pat dry with paper towels. Make 2 light slashes on each side of the fish.
Step 2 Detail

Marinate to remove fishiness: Lay ginger strips and scallion segments over the fish and let sit for 5 minutes.
Step 3 Detail

Steam the fish: Bring water in the steamer to a boil. Place the fish in and steam over high heat for 8–10 minutes (8 minutes for fish under 500g, 10 minutes if larger). Turn off the heat and let it sit for 2 more minutes.
Step 4 Detail

Discard the fishy liquid: After steaming, pour away all the liquid in the plate and remove the old ginger and scallions.
Step 5 Detail

Season and garnish: Arrange fresh scallion strips and julienned red chili on top. Drizzle steamed fish soy sauce around the fish.
Step 6 Detail

Sizzle with hot oil: Heat a spoonful of oil until smoking hot, then pour it over the scallion and ginger to release the aroma. Serve immediately.