Steamed Perch

Name: Steamed Perch
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 15g oil; a little salt; Some Steamed Fish Soy Sauce; Some shallot; Some parsley; Some ginger

by Gluttonous

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The reason why "steamed river perch" emphasizes river perch is because "perch" is divided into river perch and sea perch. The two are very different. They are not the same. River perch is small in size and thick in meat, and it is suitable for steaming. The original flavor. Sea bass is the opposite, suitable for braising. The price difference between the two is a lot."

Ingredients

1 piece Sea Bass
15g Oil
a little Salt
Some Steamed Fish Soy Sauce
Some Shallot
Some Parsley
Some Ginger

Steamed Perch

1. Clean up the fish.

2. Put the green onion and ginger into the fish belly.

3. Scratch the back of the backrest, put it in the plate, and cushion it with chopsticks.

4. Boil water in a pot and put in a fish dish.

5. Steam on high heat for 12 minutes.

6. Shred the green onion and ginger.

7. Take out the steamed fish.

8. Do not decant the overflowing soup, and pour an appropriate amount of steamed fish soy sauce.

9. Heat oil, add green onion and ginger and saute.

10. Pour it over the body of the fish.

11. Sprinkle with coriander and garnish, ready to serve.

Tips:
1. Pad the fish with chopsticks, and the fish will be cooked evenly when steaming.
2. The steaming time is for reference only, depending on the size of the fish.