Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece, 1.2 kg is appropriate sea bass; 1/2 root Green onions; 4 pieces Shallots; 1/2 root Red pepper; 1 piece ginger; 1g White sugar; 40g Steamed Fish Soy Sauce; 1 tbsp Cooking Wine; 1 tbsp Guangdong rice wine; Some oil

by Coffee Private Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Everyone likes to eat fish. It is rich in nutrients, high in protein, low in fat, and low in heat. The meat is tender and smooth, delicious, and the fish is easy to digest and absorb. It is an ideal food for people to supplement nutrition, so it is very popular. There are many kinds of fish, and there are many different cooking methods, but the coffee family has a special liking for steamed fish. Although perch is a freshwater fish, it has a light earthy smell, but it can be steamed properly without any fishy and tenderness. Smooth and delicious steamed fish. Love it is easy to operate, just marinate and steam and serve immediately, fast! Love its original flavor, the nutrients are preserved to the maximum extent, and nutrition! Love it, the freshness of the white fish meat into the throat, delicious!

The real fishy source of fish comes from the following five aspects:

1. The gills of the throat and the surrounding muscles and bones should be pulled clean during the basic treatment;
2. The black film on the abdomen of the fish should be removed and rinsed off in the basic treatment;
3. The sticky blood on the spine of the fish's abdomen, the sticky fascia should be removed during the basic treatment, and the sticky blood should be washed away;
4. The scales and mucus of the fish body should be scraped off for the basic treatment, and the mucus of the fish body should be scraped off and rinsed;
5. Steamed fish water is also a big source of fishy. Pour out the steamed fish water after removing the fish plate. "

Steamed Sea Bass

1. Collection of ingredients.

2. Tear off the gills and surrounding muscles and bones of the sea bass, which is one of the tricks to make steamed fish tender and not fishy.

3. Remove the black membrane or fascia from the abdomen of the fish. This is the second key to making steamed fish tender and not fishy. Today there is no black film on the belly of this fish. Pull open the fascia of the spine and rinse off the blood on the bones. This is the third trick to make the steamed fish tender and not fishy.

4. Even though the store has done the scale-scraping treatment, after returning, you will need to scrape the remaining scales and use a knife to scrape off the mucus from the fish. This is the fourth trick to make steamed fish tender and not fishy.

5. Rinse the fish well and drain, three times on each side.

6. Add 1 gram of sugar and 1 tablespoon of cooking wine to spread the whole body of the fish, put ginger slices in the opening, and stuff the fish belly with shredded ginger.

7. Top the fish with small green onions and marinate for 20 minutes.

8. Cut red peppers, ginger, green onions, and green onions into thin strips and soak them in clean water for later use.

9. Open the green onions in two, place them on the bottom of the fish plate, place ginger in the middle, and place the fish on top.

10. Pour the Cantonese rice wine evenly before serving.

11. After the fish pot is steamed, put it into the fish plate, steam for 8 minutes, and then fire for 2 minutes.

12. When the time is up, take out the fish plate, pick out the green onions, shallots and ginger slices, and discard the steamed fish water. The steamed fish water is very fishy and must be discarded. This is the fifth tip of the steamed fish to be tender and not fishy. The fish is covered with green onion, ginger, and red pepper shreds.

13. Pour the smoking peanut oil evenly, and the aroma is stimulated.

14. While steaming the fish, another stove will heat the steamed fish soy sauce, and finally pour it on the fish plate, and the deliciousness is complete.

15. Finished picture.

16. Finished picture.

17. Finished picture.

Tips:
1. To make steamed fish, it is very important to deal with the five fishy sources of the fish, and all of them must be in place.
2. Bass has a smell of soil, so it must be marinated first and then steamed. Add cooking wine and sugar when marinating to remove the fishy and freshness. Do not add salt when marinating, which will accelerate the aging of the fish.
3. The scallion section is placed at the bottom of the fish plate in order to raise the fish body, and the airflow circulates smoothly during steaming to ensure the synchronized maturity of the fish.
4. Pour the Cantonese rice wine before the fish is put into the pot, in order to further remove the fishy smell and enhance the fragrance.
5. The steamed fish soy sauce is very salty, so there is no need to add additional salt. Heavy-mouthed friends can choose to evenly sprinkle fine salt on the fish before entering the pot.
6. Peanut oil should be heated enough to be hot enough, the kind that smokes, and ensure that it is evenly poured.
7. Steamed fish soy sauce should be heated separately. The hot soy sauce will not only have a richer aroma, but will not cool the fish and lose its delicious taste.
8. To make steamed fish, try to choose 1.2 catties of fresh live fish. Steam for 6 minutes without fire for 2 minutes. The heat is just right. Today, this fish weighs 1.4 catties for coffee, so the steaming time is slightly extended. Steam for 8 minutes and 2 minutes without fire. reference.