Steamed Spanish Mackerel
Thick-cut Spanish mackerel is steamed until just done, then topped with ginger, scallion and a splash of steamed-fish soy. The flesh is firm yet flaky, sweet and clean, showcasing the mackerel without heavy seasoning.
Instructions
- 1
The fresh fish mailed in comes in two vacuum-packed pieces per bag. After briefly rinsing the frozen fish repeatedly, place it in a dish, add an appropriate amount of cooking wine and a little salt, and marinate for 20 to 30 minutes. Pour out the marinade, add the blanching sauce, and steam for 12 minutes over boiling water (take the dish out after 6 minutes, pour out the liquid in the dish, add a little more blanching sauce, and steam for another 6 minutes before taking it out).
- 2
Sprinkle with chopped green onions for garnish, the sauce is fresh and the fish is tender, supplementing protein.
- 3
Spanish mackerel has tender and fresh meat, not oily or greasy, suitable for all ages.
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Ingredients
Main Ingredients
- Spanish mackerel2 slice
- Blanched sauceto taste
Seasonings
- cooking wineto taste
- Saltto taste
Auxiliary Ingredients
- chopped green onionsto taste