Spicy Sea Bass
1.
A fresh sea bass.
2.
Wash the perch and hit a knife on the body, and wipe the inside and outside of the fish with an appropriate amount of salt. (The salt must be moderate, the tempeh sauce is also salty)
3.
Spread ginger slices on the plate, put some green onions and shredded ginger on the fish maw and body, and let stand for about 10 minutes.
4.
After the water in the steamer boils, add the sea bass to high heat and steam for 6-8 minutes. Steam without removing the lid for 3-5 minutes. (The fish is very cooked with a knife on the back)
5.
After steaming, take out, decanter the steamed fish water, remove the green onions, and pour some light soy sauce on the fish.
6.
Saute ginger with a little oil, add 2 teaspoons of spicy sauce, and boil with a little water.
7.
Pour the delicious spicy sauce on the fish and sprinkle with chopped green onion.
Tips:
When steaming fish, put ginger underneath to raise the fish body so that it can be steamed more thoroughly.
After turning off the heat, steam it for a few minutes. The water used to steam the fish must be decanted because it is fishy.
The salt for marinating fish must be moderate, and the tempeh sauce is also salty.
