Steamed fish fillets with loofah

Steamed fish fillets with loofah are novel, light and delicious, and I have never forgotten them since I came back. It happened that there were fish and loofah at home recently, so I wanted to cook this dish at home, but my fish is noodle meat, so I can't slice it, so I can only steam it whole.

Ingredients: loofah, fish noodles, ginger and garlic, olive oil, Himalayan salt, pepper, spicy fresh dew, chopped green onion and raw flour.

Practice steps:

Step 1: Ingredients: fish noodles, loofah, ginger and garlic.

Step 2: Peel and slice the loofah, rub some raw powder on the fish noodles for pickling, and add some olive oil, Himalayan salt and pepper to the ginger and garlic.

Step 3, put the fish in the dish and put the towel gourd slices on it.

Step four, pour the prepared ginger and garlic on it.

Step 5, inject a proper amount of water into the pot and put it on the steamer to boil. Steam the vegetables in the pot cover for 8 minutes.

Step 6, open the lid and sprinkle with a little chopped green onion.

Step 7, take out the vegetables and add a little spicy fresh dew to eat.

Tips:

1, a big fish has only two pieces of fish noodles, so it is more expensive than buying fish pieces, but it is tender and delicious, except for a little big bones and no thorns. It tastes better when marinated with a little raw powder. 2. It needs a big fire when steaming, and 8 minutes is enough. It is best to put chopped green onion and spicy fresh dew when eating.