Eating fish has many benefits. Among them are improving intelligence, healthy skin and hair, healthy heart, bones, and preventing Alzheimer’s. Research conducted at the University of Pittsburgh found that eating steamed fish at least once a week can increase brain volume becomes larger. Not only that, as much as 4.3% increase in memory and 14% additional cognitive abilities you can also get by eating steamed fish.
But often steamed rancid fish. What causes the rancid aroma? The most important thing to note is the selection of fresh fish. Choose soft and thick fleshy fish. Like red or white snapper, grouper or pomfret. Fish must be really fresh, otherwise steamed fish will smell rancid or fishy. Clean the entrails of the fish and its scales. Then rust both sides of the body. Prepare a plate or container, Baking Paper Seven and steaming. Baking Paper Seven is suitable as a base for steaming into containers. Why? Because Baking Paper Seven can hold the sauce or seasoning from steamed fish so it does not seep into the container, making you no longer need to wash the container because the container remains clean besides Baking Paper Seven can also be directly touched because it does not deliver heat to our hands. Food grade and safe for food.
Steamed fish recipe: Prepare spices such as finely sliced ginger and scallions, coriander leaves and sliced red chili if you like it spicy. As a sauce or seasoning, mix vegetable oil, sesame oil, finely chopped garlic, lemon or lemon juice and a little pepper and sugar. Arrange a few slices of ginger and chives on Baking Paper Seven. Put the fish on it. Flush with the sauce. Put it in the steaming boiling water. Steam for a maximum of 30 minutes until the fish is cooked. Lift, flush with 2 tablespoons of hot oil. If you want a more spicy taste, you can give 1 teaspoon of chili oil. Then sprinkle with the remaining sliced ginger and leeks and coriander leaves. Steamed fish should be served hot and enjoyed while still hot so that the fish meat still feels soft and tasty.
