Lemon, really good for summer! Fresh aroma, gentle fruit acid, whether it is directly sliced in water, or brought to the food, are very awake ~~ Today, I continue to use lemons for cooking. I have a Thai-style lemon steamed fish. Steamed fish, of course, is best done with fresh live fish, but the weather is too hot, stealing a lazy and not going out to buy fish, it is done with the frozen dragon fish in the refrigerator, it is also delicious. This fish has no astringency and no fish bones. It can be convenient for someone to eat big mouth ^_^ This lemon steamed fish is very simple and quick. When it is done, the kitchen has no soot smell. It is a refreshing appetizing and healthy dish. It is worth recommending. The practice is simple, the taste is not simple, friends who have not eaten Thai steamed fish may wish to try, I believe there will be a very fresh taste buds experience ~~~
The dragon fish fillet is naturally thawed in the refrigerator freezer, rinsed and drained, and slightly marinated with a little cooking wine, salt and pepper.rCut the lemon half and squeeze the juice out for later use.
Millet pepper, coriander, ginger, and garlic are cut into pieces for use. Mix the fish sauce, lemon juice and sugar evenly, then add ginger, minced garlic and pepper to mix well.
Put the shallots and ginger on the bottom of the steamed fish plate. Then put a slightly salted fish fillet.
Topped with the sauce of Practice 2, put in a steamer boiled in water and steam for 6-8 minutes. After taking out, put lemon slices and parsley.
Delicious served ~~
1. Longli fish can be replaced by other fish suitable for steaming. 2, millet pepper is very spicy, you can increase or decrease according to your own taste, or replace it with ordinary red pepper. 3, the fish sauce is more salty, so the salt used to marinate the fish is less. 4, steamed fish to water to open the fish into the pot to steam, and to the fire, high temperature can lock the umami and juice in the fish, the time of steaming fish is adjusted according to the size of the fish.