Home-style steamed tilapia recipe, tender and not fishy, simple and easy to learn
Tilapia has delicious meat and tender texture, contains a variety of unsaturated fatty acids and rich protein. In Japan this fish is called “a protein source that does not need protein”. It can be eaten by the general population and is suitable for all ages. Whether braised or steamed, the taste is excellent, and it can also be made into whole fish, fish fillets, fish balls, etc. Now let us take a look at the home-style method for steamed tilapia!
Ingredients for steamed tilapia
600 grams of tilapia, an appropriate amount of olive oil, an appropriate amount of light soy sauce, an appropriate amount of shredded scallions, an appropriate amount of ginger slices, an appropriate amount of shredded ginger.
Method for steamed tilapia
1. Put the ginger slices into a fish plate, and place the cleaned tilapia on top of the ginger slices.
2. Pour an appropriate amount of clean water into a wok, and place a steaming rack inside.
3. Remove the lid, put in the fish plate, cover with the lid, bring to a boil over high heat, steam for 10 minutes, then take out the fish plate.
4. Pour out the water in the fish plate, remove the shredded ginger, and place the shredded scallions on the fish.
5. Heat oil in a pan, drizzle the oil evenly over the shredded scallions, then pour in an appropriate amount of light soy sauce.
Benefits of steamed tilapia
1. Tilapia has a high protein content and is rich in a variety of essential amino acids needed by the human body, among which glutamic acid and glycine are especially high. The essential amino acid composition is balanced and abundant, making it a high-quality high-protein product. Compared with meat protein, fish protein is easier for the human body to digest and absorb, and the nutrients taken in will be fully utilized without waste.
2. Tilapia has a high retinol content. Retinol helps prevent and treat night blindness and vision loss, helps treat a variety of eye diseases, maintains the normal function of the immune system, removes age spots, promotes development, strengthens bones, maintains the health of skin, hair, teeth, and gums, and has an effect against respiratory infections.
3. The taurine content of tilapia is as high as 210-220 mg/100 grams. Taurine is comparable to EPA and DHA and can help lower cholesterol and neutral fat in the blood, regulate blood pressure, strengthen liver function, promote insulin secretion, promote retinal development, and help restore vision. The taurine content in livestock meat is very low; for example, the content in beef is only 32 mg/100 grams, and chicken has none at all.
4. Tilapia is rich in unsaturated fat. The unsaturated fatty acid content in tilapia muscle is about 54-58%, and it also contains a certain amount of DHA and EPA. A large number of studies have shown that DHA and EPA help human brain and vision development, help maintain human health, and prevent heart disease, high blood pressure, high blood lipids, arthritis, stroke, skin diseases, and many other diseases.
5. Tilapia is rich in selenium. Selenium is an indispensable element for heart metabolism and has a strong antioxidant effect, 50-100 times that of vitamin E, and has strong anti-aging and anti-cancer effects.
6. Tilapia also contains vitamin E, thiamine, riboflavin, niacin, and the minerals potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, etc., which are indispensable trace elements for maintaining normal physiological health.