Steamed Sea Bass

Name: Steamed Sea Bass
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g sea bass; Some Green onion ginger; Some Cooking Wine; Some Chef Sibao Steamed Fish Sauce in Xiaoshijiao; A small amount White pepper; Green Red Pepper

by Chef's Four Treasures Famous Dishes

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sea bass is rich in various nutritional values and has the highest DHA content in freshwater fish. Therefore, steamed sea bass is the most stimulating brain. Choose about a catty of sea bass, steam the time just right, the fish is just cooked, tender and smooth, and the freshness of the fish is completely presented. The soup has the sweetness of rice wine and the fragrance of soy sauce, and every bite is absolutely enjoyable in your mouth.

Ingredients

500g Sea Bass
Some Green Onion Ginger
Some Cooking Wine
Some Chef Sibao Steamed Fish Sauce In Xiaoshijiao
A small amount White Pepper
Green Red Pepper

Steamed Sea Bass

1. Prepare a sea bass, clean it, and make two cuts on the back of the fish

2. Two cuts in the fish body

3. Cut green onion and ginger into sections for later use

4. Put the cut fish in a basin, add green onion, ginger, white pepper, and cooking wine, stir well, massage for 5 minutes to taste

5. Spread green onion and ginger on the bottom of the plate

6. Put the marinated sea bass upright on the plate

7. The fish mouth and fish back are stuffed with ginger slices

8. Put it in the oven and steam on high heat for 10 minutes

9. After steaming, take out the water and green onion and ginger in the plate

10. Cut a small amount of shredded green and red peppers and green onions, and place the cut green and red peppers and green onions on the fish

11. Pour the steamed fish sauce onto the surface of the fish

12. Heat the oil in the pan and pour the oil on the surface

13. Simple and delicious steamed sea bass is ready

Tips:
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.