Steamed Sea Bass

Steamed Sea Bass

1. Wash the sea bass by scraping the scales, drain the water, coat with salt and pepper and marinate for 10 minutes.

2. Surgery on both sides of the fish's back.

3. Place green onions and two chopsticks on the plate.

4. Ginger slices are stuffed into the gills, belly, and back of the fish.

5. Put it in a boiling steamer and steam for about 8 minutes to take out.

6. Cut the green onion and ginger shreds [you can add red pepper shreds and carrot shreds to make it look more appetizing].

7. Put Caisi on the steamed fish.

8. Boil some hot oil and pour the homemade steamed fish soy sauce into the dish.

9. If steamed properly, the texture of the fish will be smooth and tender, and the fish will be picked up with chopsticks, just like garlic cloves.

Tips:

Homemade steamed fish soy sauce ingredients:



Celery, coriander, carrots, green onions, 100 grams each, 30 grams ginger, one green and one red pepper. 100 grams of Maggi delicious sauce, 60 grams of chicken powder, 60 grams of rock sugar, 25 grams of fish sauce, 150 grams of light soy sauce, 12 grams of soy sauce, 2 grams of pepper, and 1,250 grams of water.



Production method: Cut celery, green onion, coriander into sections, and slice carrots and ginger. Put the oil in the pot to heat up, put the above-mentioned ingredients in a small fire and stir to get the fragrance. Add water and bring to a boil. Then reduce the heat to simmer for 10 minutes, drain the cooked vegetables and save the vegetable soup. Pour the seasoning for making soy sauce and stir it evenly. After it is boiled again, it can be stored in a container. Store in the refrigerator for a long time. This kind of homemade steamed fish soy sauce not only tastes good, but is also much cheaper than finished products sold in supermarkets. Not only can it be used for the seasoning of steamed fish, but it can also be used for the usual stir-fry with rice.





After the fresh fish is steamed, the fish will shrink, the knife opened on the back will also be rolled up, and the fish eyes will also be steamed out. If there is no such performance, the freshness of the fish is very low.



Tips:



1 Surgery on the back cannot be spared. The meat of the fish's back is the thickest, and it is the least likely to be ripe and tasty. If the back is not operated, the steaming time will be extended. When the fish's back is mature, the meat of other parts is already old.



2 Add green onions to the bottom. The effect is the same as that of chopsticks. It serves as a'smooth' steam, which is beneficial to the maturation of the fish and can also remove the peculiar smell. After the fish is steamed, remove the green onions.



3 Don't sprinkle ginger randomly, put a few slices of ginger in the gills. The gill is the most fishy part of the fish. Putting ginger slices into it can directly and effectively remove the fishy smell.