Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 2 pcs very light blue; Some ginger; 1 spoon Steamed Fish Soy Sauce; Some Cooking Wine; Some salt; Some oil

by Xizi flowers in Pinellia ternata

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The meat of sea bass is white and tender, fragrant, and has no fishy smell. The steamed fish meat is garlic clove type. Many mothers believe that only marine fish have DHA. To replenish brain gold, they can only rely on more expensive marine fish.

In fact, some freshwater fish are also rich in DHA and EPA. Perch is the king of representatives and has an important influence on the central nervous system and immunity of the baby's brain! "

Ingredients

1 piece Sea Bass
2 pcs Very Light Blue
Some Ginger
1 spoon Steamed Fish Soy Sauce
Some Cooking Wine
Some Salt
Some Oil

Steamed Sea Bass

1. Spread the cooking wine on the fish body, evenly on both sides. Sprinkle an appropriate amount of salt evenly on the fish, evenly on both sides, and then pat it to taste. Spread shredded ginger on the bottom of the plate, place the fish on a plate covered with ginger, put a layer of shredded ginger on top, and marinate for about 15 minutes.

2. Put water in the steamer, and after the water boils, put the fish and the plate into the steamer. Steam for 8 minutes on high heat, then simmer for 2 minutes on low heat.

3. Take advantage of the free time when steaming fish, shred the green onions.

4. Pour out the steamed fish and pour the steamed fish soy sauce on the steamed fish.

5. Sprinkle with chopped green onions.

6. Heat the pan, pour in an appropriate amount of oil, and burn until blue smoke appears, then pour the hot oil on the fish.

7. Out of the pot, you can start eating! When the baby eats, he should be supervised by an adult and be careful of the fishbone!

Tips:
DHA is not tolerant to high heat, because for fish rich in DHA, steaming or stewing is recommended, and deep-frying is not recommended, because too high frying temperature will greatly destroy valuable DHA. Another key is to control the fat intake and to ensure the taste of the fish taste itself.

The oil used to pour the fish must be burned until it emits blue smoke, above 200 degrees, and the oil temperature is high enough to pour into the fish before it fragrant.