Puning soybean sauce has an indispensable position in the cooking of the Chaoshan people, can be steamed fish steamed ribs, can also be stir-fried, can also be used as a dipping sauce and so on. This steamed white marlin with bean sauce is a quick home cooking dish. There are no complicated ingredients, but the taste is very good!
By Chuchu Chef 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
One white marlin (about half a pound)
Puning bean paste one tablespoon
Ginger slices 6 slices
Two shallots
Cooking oil Two tablespoons
<h2>Practice steps</h2>
1, marlin to the belly wash, two sides of the oblique cut a few knives.
2: Put three slices of ginger on the bottom of the plate, put the fish on it, and put a few more slices of ginger on top.
3: Pour a spoonful of Puning bean paste on the fish.
4: Put a steaming rack in the pot, open the water to the fish, and steam for 5 minutes on high heat.
5: When steaming the fish, cut the green onion shreds. The knife is not good, don't laugh hahaha...
6: Turn off the heat after the fish is steamed. Heat the steamed fish, add the shallots, pour in the hot oil, add the green onion, and drizzle with hot oil.
7. Finished product. Puning bean sauce is quite salty, no need to add additional seasoning.
8. Finished product
<h2>Tips</h2>
1. The fish should be cleaned, the black film inside the stomach should be scraped clean, and the gills of the fish should be removed. 2. Ginger slices on the bottom of the plate can prevent fish sticking to the plate and remove fishy. 3. Steaming the fish for too long, steaming the fish is not good when it is old. 4. The faster way to steam fish is to pour the fish directly on the oil before the pot is put into the pot, and sprinkle a little green onion before coming out of the pot. A good way to be lazy haha...
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