The method for steaming sole
The sole is a type of freshwater fish, rich in various characteristics. Not only is its flesh fresh and delicious without the unpleasant smell or saltiness of sea fish,but it also contains abundant minerals and amino acids found in sea fish, making one feel as if they are enjoying both bear pawand sole simultaneously.Because of its tender and fragrant meat with no fishy odor, the flesh resembles cloves, making it ideal for clear steaming.
It is also a suitable choice for children's meals,
main ingredient
one whole sole
auxiliary ingredients white part of one onion enough ginger two garlic cloves 1 teaspoon sugar 1 tablespoon cooking wine an appropriate amount of sesame oil 2 tablespoons plant oil 2 tablespoons soy sauce Steaming a sole 1. Clean the sole by removing its scales, gills, and innards, then wash it thoroughly. Cut slashes on the fish's back.
2. Season with a little salt and cooking wine, stuff with onion strips and ginger slices, let it marinate for an hour.
3. Cut the white part of the onion into thin strips and soak them in cold water, then remove them.
4. Thinly slice the ginger,
red pepper
cut into strips, and chop the garlic.5. Prepare the seasoning sauce with 2 tablespoons of soy sauce, 1 teaspoon sugar, a few drops of sesame oil, and add some water. 6. Put the marinated fish along with its marinade in a pot; steam for about 10 minutes over high heat.
7. Once done, remove the fish from the steamer, discard the onion and ginger, use the remaining broth to pour over the fish,
then re-layer it with onion, ginger, garlic, and red pepper strips.
8. Pour the prepared seasoning sauce evenly over the fish.
9. Heat 2 tablespoons of plant oil until hot; splash it onto the onions, ginger, and garlic to release their fragrance.
10. A perfectly steamed sole is now ready, tender and delicious.
Cooking tips
Marinating the fish ahead of time will make it more flavorful.
The steaming time should not be too long; it usually takes no more than 10 minutes,depending on the size of the fish. The time should not be too long; if it is, the meat will become tough and less tender, generally within 10 minutes. The exact time depends on the size of the fish.
