Golden pomfret is rich in protein, carbohydrate, unsaturated fatty acid, trace elements (such as selenium, magnesium, calcium, phosphorus, iron) and other nutrients, especially the content of protein is very high. Every 100g of fish meat contains 15.6g of protein.

In recent years, with the continuous maturity of the golden pomfret culture technology, it has gradually come to the table. For example, the common dishes are chestnut golden pomfret soup, sweet and sour golden pomfret, golden pomfret in eggplant sauce, steamed golden pomfret, etc. The market demand for golden pomfret is increasing, but the supply is far from enough, which has prompted its price to rise steadily. Therefore, the cultivation of golden pomfret is one of the projects with a relatively promising development prospect.

1. Clean the golden pomfret, cut three knives on both sides of the fish, smear a little salt, and then apply a layer of oil to marinate it for 10 minutes.

2. Beat shallot and red pepper and shred; Chop garlic and coriander into powder; Peel and wash the ginger, cut half into slices, and chop half into minced ginger.

3. Spread ginger slices and scallions on the plate, put some scallions and ginger slices into the belly of the fish, and put ginger slices on the fish.

4. Boil the water in the pot, add the golden pomfret, cover the fire and steam for 8-10 minutes. 5. Remove the steamed golden pomfret, remove the scallions, scallions and ginger slices.

6. Put chopped green onion, red pepper and coriander on the fish, and sprinkle 1/3 tbsp white pepper.

7. Heat 2 tablespoons of oil and pour it on the fish, then heat 3 tablespoons of steamed fish soy sauce and pour it on the fish.