Steamed Turbot (Light & Tender, No Fishy Smell)

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

Cooking Process

1. 
   Step 1

   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.

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2. Step 2

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

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3. Step 3

   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.

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4. Step 4

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

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5. Step 5

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

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6. Step 6

   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.

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