Original Flavor---steamed Fresh on The Sea

Name: Original Flavor---steamed Fresh on The Sea
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some sea bass; Some Green onion; Some ginger; Some Cooking oil; Some salt; Some Lee Kum Kee Steamed Fish Soy Sauce; Some Cooking Wine

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Perch is rich in nutrition and has fresh and tender meat. The steamed perch has a fragrant and creamy taste and retains the original flavor of the perch. The perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has nourishing liver and kidney, It has the effect of replenishing the spleen and stomach, resolving phlegm and relieving cough.
The fish is steamed at the right time, the fish is just cooked, tender and smooth, and the fish is completely delicious. When eating, set aside a piece of meat and dip it in the soup, it's called a fresh! "

Ingredients

Some Sea Bass
Some Green Onion
Some Ginger

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Some Cooking Oil
Some Salt

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Some Lee Kum Kee Steamed Fish Soy Sauce
Some Cooking Wine

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Original Flavor---steamed Fresh on The Sea

1. The perch is slaughtered, guts removed, and washed.

2. Cut the spine of the fish to prevent it from deforming after being steamed.

3. Knead the fish body and belly with cooking wine and a pinch of salt, and marinate with ginger and green onion for 20 minutes.

4. Boil water in a pot and steam for 6-7 minutes on high heat.

5. Turn off the heat, then steam it for 5-8 minutes and take it out. Pour out the steamed fish water and remove the green onion and ginger.

6. Add a little water to the steamed fish soy sauce to make a flavored sauce.

7. Drizzle the sauce on the fish, sprinkle shredded green onion, ginger, and colored pepper.

8. Pour in boiling hot oil and serve.

Tips:
1. Before the fish is steamed in the pot, the marinating time should not be too long, preferably 10 minutes. Because salt has the effect of penetrating and coagulating protein, too long storage time will make the meat hard and affect the taste.

2. The perch begins to be fattened after autumn, and the peak fishing season is from October to November each year. The meat is white and tender, fragrant, without fishy smell, and the meat is garlic clove-shaped, which is most suitable for steaming.

3. To judge whether the fish is steamed, you can look at the fish eyes. After the fresh fish is steamed, the fish eyes protrude outward.