Steamed Sea Bass
by Bleat
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Rinse the flower fish in cold water, drain it, marinate in salt for 10 minutes, stuff the fish belly with ginger and garlic, sprinkle ginger and garlic slices on top, drizzle with cooking wine, steam for 8 minutes on high heat (steam the big fish for 10 minutes) and turn off the heat Simmer for 5 minutes.
2. After steaming, remove the ginger and garlic in the belly of the fish and the fish, discard the soup in the basin (the fishy smell is in this soup), and sprinkle ginger and garlic slices on the fish again, as well as coriander or green onions. Heat a spoonful of lard (lard is more fragrant, or without lard salad oil) and pour it on the fish to stimulate the aroma of green onion, ginger and garlic.
3. Finally, top with steamed fish soy sauce and it's done.
Tips:This version is a bit more complicated than the one without the soup, but it has a lot of flavour.
