1. Treatment of sea bass: cut a knife in the upper abdomen of the fish, remove the internal organs and scrape off the black film of the belly of the fish, remove the gills, wash and drain the water
2. Shred the ginger, cut the shallots into sections, and spread on a clean plate
3. The fish is placed on top of the green onion and ginger, and part of the ginger and green onion is also stuffed into the belly of the fish
4. Put some shredded ginger and green onion on top of the fish
5. Add water to the pot and put on the stand
6. Put the fish on top and steam over high heat for 12 minutes
7. When time is up, take out the fish, pour out the distilled water, squeeze the lemon juice, wash the lemon and cut into thick slices, squeeze the juice directly onto the fish, a little is enough, it is used for freshness and deodorization
8. Pick up the steamed green onion and shredded ginger and discard, put fresh chopped green onion
9. Put the oil in the hot pan, pour the light soy sauce after the oil is boiled, turn off the fire immediately
10. Pour it on the fish while the oil is piping hot
11. Immediately made a sizzling sound, bursts of fresh fish scent wafting over the face
Tips:The time for steaming fish should not be too long. If the time is too long, the meat will be firewood and the color will be ugly. It depends on the size of the fish. Generally, about 500 grams of fish, steamed in a pot for 12-15 minutes after the water is boiled, is almost the same. There will be more backflowing water in the fish dish, so you must pour it out and pour the sauce, so as to keep the fish fresh and sweet without any fishy smell.
