Steamed turbot

Turbot is native to the Atlantic waters of Europe and is one of the world’s recognized high-quality flatfish. The body is flat and slightly rhombus-shaped, with faint black and brown patterns visible in the brown color. Turbot fish has no small spines and its meat is delicious, delicate, smooth and elastic.

Process: steaming
Taste: Homemade
Time: 15 minutes
Difficulty: Beginner

Main ingredients:
1 turbot fish

Excipients:
2 slices of ginger
Appropriate amount of chopped green onion
Appropriate amount of salt
Appropriate amount of soy sauce
Appropriate amount of salad oil

How to steam turbot:

Step 1: Use scissors to cut out the gills and internal organs of the Turbot fish from the gills on the head.

Step 2: Wash the turbot and make a cross cut on the back.

Step 3: Spread some salt on the surface of the fish, cut the ginger into shreds, place it on the prepared flower knife, and pour a small amount of soy sauce.

Step 4: Steam for ten minutes before serving.

Step 5: Sprinkle with chopped green onion, heat the oil and pour it on the surface of the fish.

Step 6: A delicious plate of steamed turbot is completed.