Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g sea bass; 100g shallot; 50g ginger; 10g pepper; 10g Red chili; 10g Cooking Wine; 30g salt

by Yule wireless kitchenette

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

People on the river, but love the beauty of perch.” Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effects of nourishing the liver and kidney, replenishing the spleen and stomach, resolving phlegm and relieving cough, and is beneficial to the liver and kidney. Insufficient people have a very good tonic effect. Eating bass is a nutritious food that not only replenishes the body, but also does not cause overnutrition and leads to obesity. It is a delicacy for bodybuilding and blood, strengthening the spleen and qi, and beneficial to health. There is also in the blood of bass. With more copper, copper can maintain the normal function of the nervous system and participate in the function of several key enzymes in the metabolism of substances. People who lack copper can eat sea bass to supplement it."

Ingredients

1000g Sea Bass
100g Shallot
50g Ginger
10g Pepper
10g Red Chili
10g Cooking Wine
30g Salt

Steamed Sea Bass

1. Wash the perch and hit the fish with a cross knife. Marinate with salt, cooking wine, green onions, ginger, and Chinese pepper for 15 minutes.

2. Prepare shredded green onion and red pepper.

3. Boil the water in the steamer, put the fish in the steamer, and steam for eight minutes on high heat.

4. Put the fish out, put it in a fish dish, and sprinkle with shredded green onion and red pepper.

5. Add bottom oil to the wok, heat until 80% hot, pour on the shredded green onion and chili with a small spoon, and serve.

Tips:
When marinating sea bass, use a knife and add more salt to it. It’s a little bit more than you feel. It’s about a tablespoon of salt on each side. Spread it evenly with your hands to make it easy to taste. Hot oil is poured on the shredded green onions to give off a scent, and it tastes together with the fragrance of oily fish.