Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1.5 kg) Freshwater bass; Some Scallion white; Some carrot; Some Chive leaves; Some shallot; Some ginger; Some salt; Some pepper; Some Steamed Fish Soy Sauce; Some Peanut oil

by Celery

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The cooking method to maintain the most nutritious taste of a fresh fish is "steaming". The key to steaming is to control the heat. Once the heat is over, the fish will not taste good when it grows old. The best steaming time for a fish is 5 minutes. There is no problem if the fish is small or thin. If the fish is thick and the pot is weak at home, how to steam it in 5 minutes? Simple, just split in the middle. Steam a freshwater sea bass this time. Freshwater sea bass is more tender than sea bass, and it is easy to buy fresh fish, which is most suitable for steaming. It matures in 5 minutes, the meat is tender and sweet, combined with the fresh fragrance of steamed fish soy sauce and the fragrance of shallot oil, the taste is really enjoyable. It doesn't cost much, it takes little time, and it's very simple. Just do it and it's a specialty dish that doesn't require cooking skills! "

Steamed Sea Bass

1. Bass treatment: clean the internal organs, especially the black peritoneum; clean the scales, especially the fish scales at the corners; clean the surface mucus, and scrape it with scissors;

2. Cut away from the belly of the fish, keeping the back connected;

3. Strike a scoring knife on the front, with an oblique knife about 45 degrees, hit the fish bone;

4. Spread a thin layer of salt and pepper on both sides, marinate for 5 minutes;

5. Spread large chunks of green onion and ginger on the bottom of the steaming dish;

6. Spread the fish flat on top of the green onion and ginger, and put a layer of green onion and ginger on the fish;

7. After the steamer is steamed on a high fire, put the fish in, cover the pot, and start timing: keep the steam on high for 5 minutes. Turn off the heat after 5 minutes, simmer for 3 minutes, and remove the fish immediately;

8. When steaming the fish, you can prepare the ingredients: shred the scallion white, shred carrots (a little bit), and shred the chives (a little bit);

9. The cut shreds are slightly immersed in ice water;

10. Take out the controlled water immediately for later use;

11. Remove the scallion and ginger for the steamed fish, and pour out the water in the steaming pan, or change the plate (I changed a plate);

12. Sprinkle evenly with appropriate amount of steamed fish soy sauce, and sprinkle with shredded green onions and carrots;

13. Heat up an appropriate amount of peanut oil in another pot, heat it up a little bit, and make it slightly fumes;

14. Pour the hot oil on the fish body and the shredded green onions while it's hot, to hear the "sizzling" sound, the green onions overflowing with fragrance.

Tips:
1. Steamed fish soy sauce is the key to seasoning, generally available in supermarkets, there is really no way to use umami soy sauce instead;

2. Just use shredded green onions, shredded carrots and green onion leaves just to add a little color;

3. Before steaming the fish, marinate it with salt and pepper to make the fish more flavorful. If you don't like it, you can leave it unmarinated, and the taste will be more tender.

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