Name: Steamed Sea Bass
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 2s shallot; 1 piece chili; 4 slices ginger; 1 parsley; 15ml Steamed Fish Soy Sauce; 5ml Peanut oil; 2g salt; Some Cooking Wine; 5g lard

Steamed Sea Bass

by Dark blue millet porridge

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

An indispensable dish for the New Year's Eve dinner, that is-fish, no matter what kind of fish, which cooking method, fish is an indispensable New Year's Eve dish.
The cooking skills of steamed sea bass are mainly steamed dishes, and the taste is salty and fresh. Steamed sea bass is one of the traditional dishes of the Han people in Guangdong Province. It belongs to Cantonese cuisine and is one of the seafood recipes. It uses sea bass as the main ingredient. The cooking skills of steamed sea bass are mainly steamed dishes. The taste is salty and fresh.
Sea bass is rich in various nutritional values and has the highest DHA content in freshwater fish. Therefore, steamed sea bass is the most stimulating brain. Choose about a catty of sea bass, steam the time just right, the fish is just cooked, tender and smooth, and the freshness of the fish is completely presented.
I am very happy to be shortlisted in the semi-finals of the "Super Chef Supor". I went to the vegetable market to buy vegetables and prepared to make steamed sea bass. I told the seller to give me a sea bass. I don’t know what kind of fish she gave. The sea bass is steamed! Hahaha...

Steamed Sea Bass

1. Clean the perch and wipe off the surface moisture with kitchen paper;

2. Cut a knife on the side of the fish up and down with a knife, and then evenly spread salt on the fish and marinate for 5 minutes;

3. Cut scallions into sections and place them on the bottom of the plate;

4. Put the marinated fish on top of the shallots;

5. Add ginger slices and 5 grams of lard;

6. Boil a pot on the water, add an appropriate amount of cooking wine to the boiling water, and put the plate in the pot;

7. Cover the lid and steam for 15 minutes on high heat;

8. Put the steamed sea bass back on another plate (throw away all the scallions, ginger slices and soup when steaming);

9. Soak the shredded green onions and chili peppers in water for 5 minutes to make them slightly rolled and set aside;

10. Put the shredded green onion and chili on the steamed sea bass;

11. Pour the heated steamed fish soy sauce and peanut oil;

12. Sprinkle some coriander and serve!

Tips:
Steamed fish soy sauce contains salt, so be sure to add less salt when marinating with salt; when steaming fish, you can use green onions or other cushions under the fish to raise the fish body, so that it can be steamed more thoroughly; Steam the fish for a few minutes to get rid of the fishy, you must not be anxious; the steaming water must be drained, because it is very fishy.
The cooking method of this dish is also suitable for grouper, yellow croaker, pomfret and other fish!