Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Perch; A lot Green onion; Several Scallions; Several Sliced ginger; A lot Minced garlic; 50ML Lee Kum Kee Steamed Fish Soy Sauce; 1 spoon salt

by sanyuemei

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This is the first time I have made fish by myself~ It used to be because fishy didn't like it~ and it was simmered for a long time at home~ so I don't like fish very much. But today, a doctor in Corey taught me to make steamed sea bass, and then I experimented and it was very successful. The taste is quite delicious~~~"

Ingredients

Steamed Sea Bass

1. Buy 1 perch (live)~ tidy up and clean the scales and gills. Cut the back of the perch with three knives (one knife on the back and one knife on the left and right sides of the body) with salt by hand, drain and place. Cut green onion, green onion, sliced ginger, minced garlic

2. Put water in the pot, add the green onion and ginger slices, and bring to a boil

3. Put the fish in, the water can submerge the fish. Bring to a boil on high heat and simmer for 10 minutes on low heat. Just stick it through with chopsticks.

4. Take the fish out and put it in the dish (deeper dish), be careful not to break it ~ do not bring water. Sprinkle shredded green onions on the back of the fish (you can also add minced garlic)

5. Put oil in the pot (three times the cooking size) and heat until it smokes~ Pour on the fish~ Pour in the Lee Kum Kee steamed fish soy sauce~ Out of the pot~ Although the presentation is not good, the taste is super delicious~~