Hibiscus Fish Fillet

Name: Hibiscus Fish Fillet
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Delicate snakehead fish fillets are gently poached and laid over cloud-like steamed egg custard, then dressed with scallion, red pepper shreds, and sizzling hot oil over seasoned soy for an elegant, silky dish.

45 minNewEasy Hot Dishes Other Savory

Instructions

1
Clean the black fish and slice the clean meat.
2
Add cooking wine, pepper, shredded scallions and ginger, salt, and a little starch, and marinate for 20 minutes.
3
Add three eggs to about 1.5 times the amount of water and beat, then skim off the foam.
4
Cover with plastic wrap, poke holes, and steam in the pot for about 12 minutes.
5
Put the marinated fish slices into the pot and simmer over low heat until cooked.
6
Scoop it out and place it on the steamed egg.
7
Garnish with shredded red pepper, shredded green onion, and shredded white onion, pour over steamed fish soy sauce, and drizzle with hot oil to bring out the aroma.
8
Finished product image