My favorite way to enjoy turbot fish is to steam it with ginger, then seasoned with soy sauce. It's Chinese style, that you always find in most Chinese restaurant. I love the combination of the soy sauce over hot cooked jasmine rice. The lean, firm white flesh, and a mild flavor of turbot just go nicely with that delicious sauce, and the fragrant ginger. And, the white scallion strips then add some texture to the dish.
Cleaned, and patted dry turbot fish
Fine ginger, and scallion (white part only) strips
Fine ginger, and scallion (white part only) strips
Steam turbot fish for about 8-10 minutes, depends on its size,Then, discard the excess the liquid.
Top the fish with fresh scallion strips.
Heat up 2 Tbsp vegetable oil and pour over the fish.
Mix together soy sauce, sugar, Chinese cooking wine, and a drizzle of sesame oil.
Then, pour the soy sauce mixture over the fish.
Heat up 2 Tbsp vegetable oil and pour over the fish.
Mix together soy sauce, sugar, Chinese cooking wine, and a drizzle of sesame oil.
Then, pour the soy sauce mixture over the fish.
Serve hot with steamed rice, and enjoy it!
omg, one of my fave ways to eat fish! soo good and healthy too.
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