Steamed Sea Bass
by Enclose the beauty
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Clean the perch, make a cut along the back of the fish to ensure that the heat is even, and put a knife on the back.
2. Spread a little salt and cooking wine on the fish body, put sliced ginger and green onion in the flower knife and fish maw, and seal with plastic wrap.
3. After the water in the steamer boils, steam the sea bass for 10 minutes and then take it out. Pour out the soup and discard the green onion and ginger.
4. Re-cut ginger and green onions, place them on the fish, garnish with red pepper rings, and drizzle with hot oil and Lee Kum Kee steamed fish soy sauce.
5. Serve while hot.
