Star Steamed Sea Bass

Name: Star Steamed Sea Bass
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 30g very light blue; 30g Shallots; 30g ginger; 30g Red chili; 3 tablespoons Cooking Wine; 4 tablespoons Steamed Fish Soy Sauce; Some salt

by Little tortoise climbing up

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Steamed sea bass is one of the traditional and famous dishes in Guangdong Province. It belongs to Cantonese cuisine and one of the seafood recipes. The cooking skills of steamed sea bass are mainly steamed dishes, and the taste is salty and fresh. Sea bass is not only delicious in meat, it also has a very high nutritional value, which is very helpful to the human body. Choose about a pound of sea bass, steaming time just right, the fish is just cooked, tender and smooth, the fish is delicious, the soy sauce is sweet, and every bite is absolutely enjoyable in your mouth.

Ingredients

1 piece Sea Bass
30g Very Light Blue
30g Shallots
30g Ginger
30g Red Chili
3 tablespoons Cooking Wine
4 tablespoons Steamed Fish Soy Sauce
Some Salt

Star Steamed Sea Bass

1. Remove the scales, gills and internal organs of the sea bass, and dry the water.

2. Use a knife on both sides of the sea bass, coat the fish body and belly with a little salt, stuff the knife edge and belly with ginger and green onion slices, add cooking wine and marinate for 10-15 minutes.

3. Shred ginger, green onions, shallots, and red peppers and set aside.

4. Boil water in the pot. After the water is boiled, add the sea bass (remember to discard the water produced by the kippers), and steam for 8-10 minutes on high heat.

5. Take out the steamed fish, pour out the steamed fish juice, and pick up the green onions and ginger slices from the fish.

6. Drizzle with steamed fish soy sauce.

7. Top with green onions, ginger and red pepper shreds.

8. Start the pot and burn the oil until the side of the pot emits smoke, pour the hot oil on it, and you're done.

Tips:
1. The fresher the sea bass, the better, the fresh sea bass meat is tender and delicate. \n2. The sea bass used for steaming should not be too big, about 1 catty is the most suitable. \n3. There is a layer of mucus on the surface of perch, wash it with warm water to remove it, which can reduce the fishy smell. \n4. Perch fish has fine meat and is very easy to break. When cutting the fish, the knife is inclined.