1. I asked the master to kill the sea bass when I bought it, but the master I met today was really unprofessional, so I had to process it myself and scrape the scales again.
2. Coriander and spring onions, pick and wash
3. Cut the ginger into shreds. You can cut it finely. I'm lazy and cut it casually. Put a few slices on the bottom of the plate, a few slices on the fish belly, and a few slices on the fish.
4. Cut the coriander into inch sections, separate the scallion white and the scallion green, cut the scallion white into sections, shred the scallion green, and set aside.
5. Put water in the pot, put the fish in after the water is boiled, cover and steam for ten minutes, then you can get out of the pot. Of course, if your fish is too big, you can use chopsticks to try the meat on the back of the fish. If the fish can fall off easily, it will be cooked.
6. Heat the pan with cold oil, put the scallions in and stir fry for a fragrance.
7. Take a bowl, put an appropriate amount of soy sauce and salt, add a little water, stir evenly and pour it into the pot, then add the green onion and coriander. Try the taste.
8. Take out the steamed fish, pour out the steamed water, pick out the ginger, and pour the cooked sauce on the fish.
Tips:Because my kids like to pour the juice on the rice and eat it together, my taste will be lighter. In fact, I can add a little water starch to make the juice thicker.
