Steamed Bass Eel with Sour Plum

Steamed Bass Eel with Sour Plum

by Little Five's Food, Drink and Fun

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

4

Perch eel, commonly known as "Ul-ear eel" in Chaoshan dialect, is often steamed with sour plum, and the mouth is fat and fragrant without being greasy. If you encounter wild sea bass eels, the meat is crisp, tender and fragrant, making it enjoyable.
The key to identifying whether a perch is wild or not is the color. The grayer color is wild perch eel, and the darker color is farmed perch eel.

Ingredients

Steamed Bass Eel with Sour Plum

1. Clean the perch, cut the circle but not cut it off, rub it again with salt, and wash it with clean water.

Steamed Bass Eel with Sour Plum recipe

2. Prepare sour plum and sour plum juice.

Steamed Bass Eel with Sour Plum recipe

3. Stir the sour plum into sour plum sauce and discard the sour plum core.

Steamed Bass Eel with Sour Plum recipe

4. Put the sea bass in the dish, add the plum sauce and spread evenly.

Steamed Bass Eel with Sour Plum recipe

5. Boil the water and add the perch eel.

Steamed Bass Eel with Sour Plum recipe

6. Steam on medium-high heat for 15 minutes, then turn off the heat.

Steamed Bass Eel with Sour Plum recipe

Tips:

The steaming time of sea bass eel depends on the size of the fish. If you like the soft and waxy texture, you can extend the steaming time appropriately.

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