Steamed Sea Bass

Steamed Sea Bass

1. A fresh sea bass, cleaned

2. Chop the head and tail, and chop the body of the fish from the back into 1 cm wide sections without cutting off the abdomen. When chopping, I found that the meat of the sea bass was loose and the cut surface was not good. It is not suitable for making open fish. It is better to steam the whole fish.

3. Add green onions, ginger, cooking wine, salt and marinate for about 20 minutes

4. Remove the green onion and ginger from the marinated fish and place it on a plate. The shape is not good, the fish tail should be placed on the right side of the head, so it may look more symmetrical

5. Place the water in a pot to boil, add the fish after the water is boiled, and steam for 8 minutes on high heat, then turn off the heat and steam for 5 minutes

6. Take out the steamed fish and discard the soup from the steamed fish

7. Topped with steamed fish soy sauce

8. Serve with green onion and ginger

9. Cut the red pepper into shreds, wash with water, and put the pepper shreds in cool oil

10. Fried incense

11. Take out the shredded chili and put it on the fish

12. Continue to heat the oil in the pot until blue smoke

13. Just pour the hot oil on the fish