ikan bengalan kukus

Step 1 How to cook steamed fish bengalan ( Imlek ) 1 . clean the fish , remove the scales and entrails , be careful when throwing his guts not to rupture because the bile of fish meat will taste bitter overall , reduce sweet taste in fish flesh , fish become uneasy . besides that fish gills are also discarded . do not forget the whole body of the fish were given a smooth neat incision to facilitate the absorption of seasoning . Step 2 2 . to eliminate the fishy fish , coat fish with lemon juice limo , or lemon juice, let stand a few minutes , then washed the fish , so the fish ditirriskan lost . Step 3 3 . pepper puree , garlic , salt and seasoning , soy sauce plus a goat stamp , or stamp bat , oyster sauce , liquid seasoning maggie , plus 2 fruit juice lemon juice / lime / limo . 4 . peeled onions , sliced ??into rings , or to taste , sliced ??tomatoes too . Step 4 4 . coat fish with spices ( pepper , garlic , soy sauce , etc. ) , outside and in the belly of the fish , put it in the dish stainlesstell , tarud sliced ??tomatoes and onions in the belly of the fish and the outside of the fish Step 5 How to cook steamed fish bengalan ( Imlek ) 5 . prepare a steamer for steaming added water in it , steamed fish after the boiler is heated first. cook for 2 hours , so that the fish cooked evenly and soft bones , and fishy fish lost . Step 6 sy to use soy sauce, soy sauce production , Pontianak , cap bat or a goat , because of its savory soy sauce , there is a slight sweetness , thick , and quickly absorbed and gives color to the fish sauce / meat . but depends on taste , want to use soy sauce can be replaced ... what else if not, for example, Chinese soy sauce can be found at the supermarket