Name: Scallion Perch
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 550g sea bass; 20g ginger; 20ml Cooking Wine; 1g pepper; 3 pieces Chives; 1 piece Red pepper; 2 pieces parsley; 30ml Steamed Fish Soy Sauce; 2g Refined salt; 30ml Cooking oil

Scallion Perch

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

To be honest, fish are really good, whether they are sea fish or freshwater fish, they are rich in nutrients, but the fat content is super low, so regular consumption of fish meat can supplement our body with all the nutrients we need. , Don’t worry about gaining weight. In addition, the DNA in fish meat can strengthen the memory of the brain, which is very helpful for the growth and development of children and intellectual development.
There are many kinds of fish, but the children in the family are still small. Fish with too many bones is still very worried to eat. So when buying fish, choose fish with fewer bones. Among them, yellow croaker, perch, and yellow bone are good. select. Today, I will bring you a way to eat sea bass: steamed sea bass. It has less thorns and thick meat, and it tastes tender and delicious. Usually, there are more braised dishes. After discussing with the children, we will also change the taste and change to the easiest way to cook it. The original flavor is special. nice. Speaking of steamed fish, it seems that everyone knows it, but you still need some tricks if you want the steamed fish to be tender and tasteless. In fact, if you want to make steamed fish, there are three things; the first is fresh fish, the second is cleaning and marinating, and the third is steaming and seasoning. For specific tips, the wizard will follow the recipe below. It is introduced in detail in the article, and friends who like it must read it patiently.

Scallion Perch

1. A fresh sea bass. (For steamed fish, it is better to weigh about 1 jin. If the fish is too long, the meat will become coarse and old.)

2. Clean up the sea bass, especially the black film in the belly and the blood on the spine of the fish, and then cut two knives on the back of the fish and one cut at the tail for easy modeling. (Black film and blood stasis are one of the sources of fishy, must be cleaned up)

3. Spread the salt, pepper and cooking wine evenly on the inner surface of the sea bass, sprinkle with ginger and spring onions, and marinate for about 8 minutes.

4. For the marinated fish, remove the seeds and shred the red pepper, shred the chives, and cut the coriander into sections.

5. Place ginger slices and green onion in the middle of the fish plate, and then place two chopsticks crosswise. (The purpose is to form a gap between the fish and the plate, so that both sides will be evenly heated when steaming)

6. The marinated fish, shake off the marinade and juice, and place it on the chopsticks.

7. Boil water in a pot, put the water on the fish dish, steam for 8 minutes on high heat, then turn off the heat and simmer for 3 minutes.

8. Take out the steamed fish, pour out the steamed soup, and drizzle with steamed fish soy sauce. (Many people steam fish, the mistake is in this step, they think they are the essence, in fact, the fishy smell of the soup is very heavy, which seriously affects the taste)

9. Place the cut three strands on top of the fish. (Remember to have more chives)

10. Heat oil in a pot and pour it over the three strands while it is hot to quickly inspire the aroma of green onions. (The steps of the fish out of the pot are to first pour out the soup, pour the steamed fish soy sauce, add three shreds, and finally pour in hot oil; the final drizzle must not be spared, it can stimulate the fragrance of green onions and let the fish The taste is even better)

Tips:
1: When marinating fish, be sure not to put too much salt; the marinating time is not easy to be too long, try to control it within 10 minutes.
2: Steamed fish soy sauce, you can put a little more appropriately, dip some when eating fish, the taste will be better.