Scallion Turbot Fish

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 2

Mode Reference

Mode: Steam  
Temperature: 95°C  
Time: about 10 minutes

Nutrition Analysis (per 100g)

Energy: 77.9 kcal  
Carbohydrate: 8% | 1.6g  
Protein: 50% | 9.7g  
Fat: 42% | 3.7g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Turbot: 400g (1 whole)

Part B

• Salt: 2g
• Cooking wine: 10g
• Ginger slices: 5g
• Spring onion sections: 10g

Part C

• Cooking oil: 15g
• Chopped spring onion: 30g
• Garlic slices: 10g
• Seasoned soy sauce for steamed fish: 10g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Wash the turbot, cut into pieces, add Part B and marinate for 10 minutes

Step 3/6

Put the marinated turbot into a deep plate

Step 4/6

Place the deep-mouthed plate on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 5/6

Heat a pot, add oil and garlic slices, sauté until fragrant, then turn off the heat, add steamed fish soy sauce and chopped green onion.

Step 6/6

After cooking, pour the sauce over the turbot and enjoy