Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A sea bass; Some Shallots; Some ginger; Some salt; Some Cooking Wine; Some White wine; Some Soy sauce; Some Salad oil

by Bean Flavor Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In summer, the best way to stay away from cooking fume is steaming or cold salad. Not only the steps are simple, but also the operation, especially for novices, is quite easy to use.
The meat of sea bass is white and tender, fragrant, and has no fishy taste. The meat is garlic clove-shaped, especially the nutrient accumulated in the fish is the most abundant, and steaming is also the best way to reflect the deliciousness of the fish. "

Ingredients

A Sea Bass
Some Shallots
Some Ginger
Some Salt
Some Cooking Wine
Some White Wine
Some Soy Sauce
Some Salad Oil

Steamed Sea Bass

1. Raw material diagram.

2. After washing the sea bass, make a few evenly on the front and back. Spread evenly on the front and back with a small amount of salt. Pour in the cooking wine, a small amount of white wine, green onion and ginger, cut into pieces on the fish, and marinate for 20 minutes.

3. For the marinated fish, pour out the marinated juice, pour in the cooking wine again, drip in a small amount of raw extract, drizzle with a little salad oil, put it in a pot, and steam on high heat for about 10 minutes.