Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some sea bass; Some shallot; Some Huoxiang; Some ginger; Some Steamed Fish Soy Sauce; Some salt; Some pepper; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Like steaming, I like it more in summer, no oily smoke, nourishment, healthy and simple. The more delicious the food, the simpler it is to cook. I often hear from my friends that steamed fish is not tasty, and it has no taste at all. Apart from the heavy taste of some friends, I think they say that steamed fish is not tasty. The main thing is that there is no taste when steaming, so that the steamed fish is too bland. I have summed it up. There are still some tips for steaming fish, let's talk about it while doing it. "

Ingredients

Some Sea Bass
Some Shallot
Some Huoxiang
Some Ginger
Some Steamed Fish Soy Sauce
Some Salt
Some Pepper
Some Cooking Oil

Steamed Sea Bass

1. Clean the perch and absorb the water with kitchen paper.

2. Spread a knife on both sides, put fine salt on the mottle, and put it on the stomach. Sprinkle with steamed fish oil and spread evenly.

3. Cut green onion into sections and slice ginger,

4. Put it on the plate.

5. Put the marinated fish, green onions and ginger can be put in the fish maw.

6. Put the water on the pot and steam for 10 minutes. Let it steam for three minutes.

7. Out of the pot. Change the fish to the plate or pour out the soup.

8. Slowly burn the soup on the fish.

9. Heat a spoonful of oil in a small pot and pour it on the fish. Put the ageratum on the table and serve.

Tips:
1. The washed fish needs to absorb water.
2. Fish must be double-sided, and the belly and the whole body of the fish must be wiped with salt.
3. The green onion and ginger are cushioned at the bottom of the plate and installed in the belly of the fish, which not only removes the tender meat, but also facilitates steam convection.
4. Re-pour the soup on the fish after it is out of the pot, you can use a small spoon to operate.
5. It is best not to omit the hot oil. You can put pepper or minced garlic on the hot oil. The flavors are different.