1. Clean the sea bass, put a layer of salt on the inside and outside, pour a spoonful of cooking rice wine or cooking wine and marinate for 10 minutes;
2. Cut the ginger onion into large slices, place a layer on the bottom of the plate, stuff some in the fish belly, and sprinkle a layer on the body;
3. Boil water into the pot and steam for 8-10 minutes, and steam for 2 minutes;
4. Pick out the steamed green onion and ginger slices and discard, re-spread a layer of shredded green onion and ginger, and pour a tablespoon of steamed fish and tempeh;
5. Heat a spoonful of vegetable oil in a wok and pour it on the fish;
6. Steamed fish can maximize the umami taste of the fish and retain the nutrition of the fish. 😝👧👏
