Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g sea bass; Some Ginger onion; Some Soy sauce; Some Peanut oil

by The heart of the piano and the courage of the sword

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

A new semester has begun. After the little MM goes to school, her home is much cleaner, ha ha. It was the third year of junior high school, and I told her to work hard, otherwise, if she can't go back to the original middle school to go to high school, the gap in her heart will be big.

The market saw very fresh wild sea bass, and it was still alive, and it felt very vigorous. I like this bass, which weighs less than half a catty. It is delicious and tender. If it exceeds a catty, the meat quality is not so good. I bought two, less than a catty, in a simple way, steamed, delicious. "

Ingredients

400g Sea Bass
Some Ginger Onion
Some Soy Sauce
Some Peanut Oil

Steamed Sea Bass

1. Remove the scales and belly of the sea bass and clean it.

2. Shred the ginger, slice the green onions, spread on top of the fish, and then drizzle with light soy sauce and peanut oil. (If you are greedy for convenience, you don't need to steam it and then pour oil)

3. Put water in the pot and bring to a boil, put the fish in the pot, and steam it on high heat for 6 minutes, just right.

4. Delicious steamed sea bass

Tips:
Many times, I ordered a live fish steamed in a restaurant. After it was steamed and served on the table, I always felt something was wrong. I felt like it was replaced. It was steamed with dead fish. So, how do you tell if it is steamed with live fish or dead fish in a restaurant? The method is very simple. One is to look at the eyes. The eyes of fish steamed with live fish will inevitably protrude, sometimes the eyes will fall out, and the eyes of fish steamed with dead fish will be sunken. But look at the fish skin. If live fish is slaughtered and steamed, the skin will shrink and crack, while if you use dead fish, the skin will be more complete.