CHINESE FLOUNDER RECIPE RECIPES

Steps:

• 1 live flounder, preferably more than 2 catties. The meat is thick and delicious. Pay attention when choosing fish. The one with both eyes on the right is the flounder, and the one with both eyes on the left is the flounder. The quality of the flounder is not as good as the flounder. Fish, be careful of being deceived! The flounder must be eaten alive, because the fish will be scattered after a long time of death, and the quality will be greatly reduced. In addition, the freshly killed fish is not delicious when cooked directly, and the fish meat is stiff and not delicious; it takes 4 hours after death to reach the best edible state, you will know after eating
• Turn the fish over, with the abdomen facing up, use scissors to make a cut in the gills to cut off the gills
• At the same time, take out the internal organs. The internal organs of the flounder are very small, and the rest is big meat, haha
• The next step is to scrape the scales. The scales of the flounder are very small and many. Be sure to scrape carefully, scrape clean, wash and dry the water, and ride a flat knife.
• Put it in a plate, sprinkle with 30 grams of cooking wine and 6 grams of salt
• Place green onion and ginger slices, marinate for 10 minutes, then boil the pot under water, and steam for 10 minutes on high heat.
• The time to steam the fish is to prepare the final seasoning: slice the scallion into thin strips, mix the light soy sauce with water in a ratio of 1:1, and heat it in the microwave for 30 seconds. Why do you need to mix the steamed fish soy sauce with water? Answer: Because the pure steamed fish soy sauce is too salty and the taste is too strong, it will cover the umami taste of the fish, so it needs to be diluted. Why is it heated? Answer: Because the fish is hot, once the cold sauce is poured, the fish will shrink when it is cold, which will destroy the tender taste.
• It's steamed, out of the pot. The burst of fish meat means the fish is very fresh
• Pour the heated light soy sauce around the fish, and put shredded green onions on the fish
• Add an appropriate amount of vegetable oil to the pot, heat it until it slightly smokes, pour it on the shredded green onion, and add a little coriander to it.

Steps:

• Prepare rice according to package.
• Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.
• Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.
• Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.