Steamed Hairtail Fish Sections
Sections of silvery hairtail steam briefly until the flesh turns feathery and mild, finished with scallions and a bright white blanching sauce. A light touch is all this delicate coastal fish ever needs.
Instructions
- 1
The hairtail I bought a couple of days ago was cleaned and cut into sections. Take it out to thaw when cooking.
- 2
Add an appropriate amount of cooking wine and salt, and marinate for a while.
- 3
Add the blanched scallion segments with the sauce, and after the water boils, put into the steamer and steam for 8 to 10 minutes.
- 4
Take out the steamed ribbonfish, pour the broth into a pot and bring it to a boil, then add chicken bouillon.
- 5
Pour the sauce over the fish pieces, then sprinkle with crushed red pepper and garnish with chopped green onions.
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Ingredients
Main Ingredients
- Ribbon fish6 piece
- Crushed red pepperto taste
- Blanched sauceto taste
Auxiliary Ingredients
- Chopped green onionsto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- chicken essenceto taste