Steamed Sea Perch with Lily Bulbs and Honey Soya Sauce

Steamed Sea Perch with Lily Bulbs and Honey Soya Sauce

Wracking your brains for a simple yet healthy dish to prepare for your guests? Try cooking this dish! Made with mostly natural and fresh ingredients, it minimises the use of sugar and other unnecessary flavourings to bring out the authentic taste of the fish.

Healthy Tips:

• This dish is easy to prepare, and retains the good fats of Omega-3 fatty acids through steaming.
• For an even healthier meal, you can reduce the amount of honey and salt used.
• It can be easily paired with brown rice and blanched broccoli or other vegetables, for a well-balanced meal.

Fish is an essential dish because of the good moral when Chinese celebrating holidays especially spring festival. The pronunciation of word”fish”  in Chinese is the same as the word”remaining” which means there are leftover every year.

Chinese steamed perch I shared today is a health recipe retainng the nutrition with steaming cooking way. The perch is better for steaming than other fish because of its tender and smooth meat. 

I prefer to eat shredded scallions with sauce, สมัคร ufabet กับเรา รับโบนัสทันที served with rice and fish meat, is a very satisfying meal.

Cooking Notes

To steam over high heat, the steaming time should not exceed 6 minutes. Leave the fish in the steamer for 2 minutes after turning off the heat, then open the lid of the steamer.

Ingredients:

• One perch, about 1 lb. , descaled and cleaned
• 1 teaspoon shaoxing wine
• 1/2 teaspoon salt
• 4 tablespoon  soy sauce(steamed fish)
• 2 tablespoon oil
• One 1-inch piece ginger, cut into ¼-inch slices
• One 2-inch longer scallion,  1/3  cut into sections, remaining shredded
• One sprag parsley , minced

1. Coat the fish with shaoxing wine and salt, marinate the fish for 10 minutes.
2.  Put several pieces of scallion sections and ginger slices on the plate, Let the fish lie on the ginger and scallion, Inside the fish belly, put a few slices ginger and scallion sections,  also a few ginger slices  and scallions on the fish.
3.  Steaming the fish for 6 minutes, turn off the heat. after 2 minutes, open the lid and drain the fish, remove the ginger and scallion.
4.  Pour the soy sauce( steamed fish) over the fish, put shredded scallions on the fish.
5. Heat oil in a wok over high heat until just beginning to smoke,  pour the oil  over the fish
6. Garnish with parsley.
7.  Serve with rice.