Ginger Perch

Name: Ginger Perch
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some sea bass; 70g ginger; 30g shallot; Some parsley; Some Red pepper; 3g salt; 5g Sugar; 10g Soy sauce; 15g Vinegar; 15g sesame oil; 1g pepper; 5g Cooking Wine

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I always liked ginger. I went to the vegetable market every day. I saw the tempting tender ginger every day, so I couldn’t help but cook a few more dishes with heavy ginger. Green steamed fish, we like to season with steamed fish soy sauce. I changed it today. I added a lot of ginger vinegar and sesame oil to the seasoning. The taste is also great, which has won the approval of my family.
Ingredients: 1 catty of sea bass Ingredients: 50 grams of ginger, 20 grams of green onions, 30 grams of coriander, red pepper Seasoning: salt 3 grams of sugar, 5 grams of light soy sauce, 10 grams of vinegar, 15 grams of sesame oil, 15 grams of pepper, 1 gram of cooking wine, 5 grams of cooking oil. practice:"

Ginger Perch

1. Let the store kill the fish, soak them in light salt water after returning home, and then absorb the water with kitchen paper.

2. Prepare ginger and green onions.

3. The sea bass has a knife, the knife edge does not need to be too deep.

4. Cut green onions into sections, peel and slice 20 grams of ginger.

5. Spread the green onion and ginger on the plate.

6. Partially fill the belly of the fish.

7. Sprinkle about 5 grams of cooking wine evenly on the fish. Steam on the pot, count the time after the water is boiled, 8 minutes.

8. When steaming the fish, grind 50 grams of ginger into puree.

9. Add light soy sauce, cooking wine, vinegar, sesame oil, pepper, salt, and sugar to make a juice.

10. Take out the steamed fish and pour out the soup. If you need to change the plate, you can gently spin the fish into the prepared plate.

11. Pour the soup made before.

12. Decorate with shredded green onion, red pepper and shredded coriander. You can add a spoonful of hot oil here to stimulate the aroma and the flavor of the whole dish will be greatly improved.

Tips:
1. The fish has been steamed recently and is no longer marinated. As long as the amount of sauce is sufficient, the fish is as good as the fish and the fish itself can be kept fresh and tender.
2. Do not pour out the soup from the steamed fish.
3. The final hot water can use ordinary cooking oil or seasoning oil, such as scallion oil and ginger oil. Add a spoonful of lard or chicken oil, the taste and taste of the vegetables will be better.