Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; 1/2 carrot; Some ginger; Some Green onions; Some salt; Some Cooking Wine; Some pepper; Some Steamed fish drum oil; Some sesame oil

by Find Wushuang

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The sea bass is tender and tender,
Few thorns but more flesh,
Delicious,
Steaming can better reflect its original taste,
Of course, it is in line with the modern people’s concept of health preservation,
Less oil is healthier,
For the baby to eat,
It is really a good choice. "

Ingredients

1 piece Sea Bass
1/2 Carrot
Some Ginger
Some Green Onions
Some Salt
Some Cooking Wine
Some Pepper
Some Steamed Fish Drum Oil
Some Sesame Oil

Steamed Sea Bass

1. All the ingredients are ready, cut the green onion and ginger into thin strips, wash and cut the carrots into thin strips.

2. Treat the internal organs of the sea bass, scrape off the scales, and clean it.

3. Drain the perch and set aside.

4. Evenly touch the inner and outer skin of the sea bass with a layer of fine salt, stuff the belly with some green onion and ginger, add 1 tablespoon of cooking wine, 2 tablespoons of steamed fish drum oil, 1/2 tablespoon of sesame oil, a small amount of pepper, and marinate 30 minutes.

5. During the marinating process, the fish should turn over so that the marinated soup can evenly penetrate into the fish.

6. Sprinkle some shredded green onion and ginger on both sides of the fish in the plate, and steam for 10 minutes on the steamer.

7. After steaming, add shredded carrots, cover and simmer for 1 minute.

8. Finally, sprinkle some green onions to garnish and serve.

Tips:
1. You can also cut a knife on the fish body, which is more delicious and the steaming time will be greatly shortened.

2. The steamed vegetables should be eaten while they are hot, and there will be a little fishy smell when they are cold.