2 ways to make delicious and fragrant steamed red snapper with soy sauce and beer, rich in flavor

Prepare the red snapper

After buying the red snapper, use a knife to scrape off the scales, cut off the gills and intestines.

Use salt to rub inside the belly of the fish to clean and reduce the fishy smell. Next, take a little salt to rub on the skin of the fish to prevent it from being slimy, then rinse thoroughly and let it drain.

Prepare other ingredients

Wash the ginger, cut half into thin strips, and finely chop the remaining part. Peel and wash the garlic and shallots, then finely chop. Slice the chili into thin rings.

Slice the onion into thin rings, cut the green onions into pieces about the length of a finger, and soak them in ice water to reduce the sharpness.

Prepare the sauce and marinate the fish

Add 1/2 teaspoon of seasoning into the fish’s belly.

Mix the marinade sauce with 2 tablespoons of soy sauce and 1/2 teaspoon of sugar, stir well, and marinate the fish.

Place a pot on the stove, add 2 tablespoons of sesame oil, then add minced ginger and shallots, and stir well over low heat. Next, add garlic, and stir until golden, turn off the heat and remove all shallots, garlic, and ginger.

Add another tablespoon of sesame oil to the pot, turn the heat on, and when the oil is hot, drizzle it evenly over the fish’s skin. Then, add some julienned ginger and thinly sliced chili inside the fish’s belly.

Steam the fish

Place the fish in the pot, cover, and start steaming the fish.

After steaming for 10 minutes, open the lid and quickly lift the lid to prevent any water from dripping onto the fish plate.

Add the remaining julienned ginger on top of the fish and 1 tablespoon of dark soy sauce, cover again and steam for another 10 minutes, check to see if the fish is cooked, then turn off the heat and remove the pot lid.

Final Product

Add a little pepper on the fish along with thinly sliced onion, add chili, scallions cut into rings, and a bit of fried onion.

Steamed red snapper with soy sauce has a salty flavor combined with a bit of the fish’s richness and the spicy taste of chili, which will help you have a delicious meal with your family.

Prepare the red snapper

After buying the fish, use a knife to clean the scales, remove the gills, fins, and entrails. Then rinse well and let it drain. Use a knife to make even cuts on the fish’s body so that it absorbs the seasoning better.

Prepare the other ingredients

Tomatoes are washed and cut into wedges. Shallots are peeled, washed, and crushed. Green onions and dill are washed and cut into pieces about 2 finger lengths.

Lemongrass is trimmed at the root, washed, and sliced into rounds. The remaining lemongrass is stripped of leaves and then crushed.

Steam the fish

Put 1 smashed lemongrass stalk inside the fish’s belly, then add 1 teaspoon of salt and 1 teaspoon of pepper and rub it around the fish’s body.

Place the fish in a bowl, then add tomato wedges, smashed shallots, and sliced lemongrass. Next, pour beer and the remaining lemongrass into the steamer, and steam the fish.

When the fish has been steaming for about 35 minutes, add chopped green onions and dill, then turn off the heat.

Completion

Remove the fish from the steamer, then place the fish on a plate.

Final product

Red snapper steamed with beer is simply prepared, with a strange yet aromatic flavor, a faint beer scent, combined with the fragrance of various spices, enhancing the deliciousness of the dish.

The fish meat is tender and delicious, with thick flesh, a slight fatty taste, and a natural sweet flavor that pairs perfectly with fresh vegetables wrapped in rice paper or served with white rice!