Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty sea bass; 10 pieces ginger; A handful shallot; Some oil; Some Lee Kum Kee Steamed Fish Soy Sauce; Some salt; Some beer

by Fungus Yan Chenxuan

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There are two big and small treasures at home, and they are growing their bodies, so they have to buy some fish to supplement their calcium. Perch and mandarin fish are more commonly eaten because they have less thorns and are most suitable for children to eat. Even though Xiaoxuan in my family is only 1 year old, she can eat 1/3 of a bass of about 1 catty. "

Ingredients

1 catty Sea Bass
10 pieces Ginger
A handful Shallot
Some Oil
Some Lee Kum Kee Steamed Fish Soy Sauce
Some Salt
Some Beer

Steamed Sea Bass

1. 1. Wash the killed sea bass.

2. 2. Use a knife to make a few diagonal cuts on both sides of the fish.

3. 3. Spread a small amount of salt on the fish, and then wipe it with beer to remove the fishy smell.

4. 4. Stuff the fish belly with green onions.

5. 5. Put a slice of ginger on each cutting edge of the fish, put a few slices of ginger under the fish, and marinate for 30 minutes.

6. 6. Add water to the pot and bring to a boil. Put the marinated fish in and steam for 5-7 minutes on high heat. Turn off the heat without opening the lid, and simmer for another 5 minutes.