Nutritional value of Fushou fish (tilapia) The meat of tilapia is delicious and tender, whether it is braised or cooked, the taste is excellent. Nile tilapia was determined to contain 20 and 5 grams of protein, 6 and 93 grams of fat, 148 kcal of calories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 1 mg of vitamin b10, 1 mg, vitamin b20, 12 mg. Tilapia has become the world's leading farmed fish. The meat of tilapia is delicious, tender, contains a variety of unsaturated fatty acids and is rich in protein, and in Japan, this fish is called "protein source that does not require protein". Suitable for people and general people can eat.
Royalties
1 Fushou fish
Oil, salt to taste
Ginger to taste
Garlic to taste
Green peppers to taste
2 coriander
Steamed fish soy sauce to taste
Red pepper to taste
steps
1. Prepare all the ingredients green and red pepper, ginger and garlic and wash
2. Cut ginger into strips, garlic slices, green and red pepper into strips and set aside
3. Remove the internal organs of the Fushou fish (usually where you buy fish will help to remove it) and cut a few holes on both sides of the back of the fish
4. Sprinkle salt on the incision and apply evenly by hand
5. Stuff the ginger garlic slices into the fish belly (to get rid of the fishy smell) and leave some ginger garlic slices.
6. Stuff some of the green and red peppers into the fish belly
7. Put directly into the steamer
8. Spread a layer of green and red peppers and ginger garlic slices on the surface, (so that the fish has a slightly spicy taste, like light or not) Steam on high heat for 15 minutes.
9. Pour a small amount of oil into the pot, add the remaining ginger and garlic slices and sauté until fragrant
10. Pour in an appropriate amount of steamed fish soy sauce, after a slight boil, you can turn off the heat, you can directly pour the steamed fish soy sauce on the fish
11. Drizzle over the steamed fish and garnish with two slices of parsley