Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 1 spoon oil; A pinch salt; 1 ginger; 1 carrot; 20g Steamed Fish Soy Sauce; 20g Rice wine; A dozen pepper; a little chopped green onion

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The edible value of sea bass is very high, rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing the liver and kidney, replenishing the spleen and stomach, resolving phlegm and relieving cough, and is good for people with liver and kidney deficiency. Very good tonic effect.
With steaming, it can maintain its nutrition to the greatest extent, its original flavor, healthy and delicious.

Ingredients

1 piece Sea Bass
1 spoon Oil
A pinch Salt
1 Ginger
1 Carrot
20g Steamed Fish Soy Sauce
20g Rice Wine
A dozen Pepper
a little Chopped Green Onion

Steamed Sea Bass

1. A fresh sea bass, about a catty in size

2. Remove the head and tail of the perch, cut it from the back, don’t cut off the belly

3. 10 grams of sea bass with salt, 20 grams of rice wine, 20 grams of steamed fish soy sauce, a dozen peppers, a little green onion, marinate for half an hour

4. When marinating fish, make meatballs for soup, add a little carrot and mince the meat

5. Squeeze the meatballs with tiger's mouth

6. Put in the dish

7. Cut the yam into hob pieces

8. Carrots and ginger cut into diamond-shaped slices

9. The marinated sea bass is placed on a plate

10. Put carrot and ginger slices underneath and set aside

11. Put the sea bass on the steamer

12. After boiling, steam for 10 minutes

13. Bring down the steamer

14. Do not pour out the soup of the steamed sea bass, fry the ginger fragrant in the oil pan, pour in the light soy sauce and boil, pour it on the sea bass and sprinkle with chopped green onion.