Steamed Sea Bass Fillet with Custard

Name: Steamed Sea Bass Fillet with Custard
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 1 piece egg; 15ml Soy sauce; 50ml Shimizu; 3g Chicken Essence; 5ml Sesame sesame oil; 1 shallot

by Yuanyuan baby

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Today, I saw the perch in the water swimming around at the fish market in the vegetable market. It was very fresh, so I asked the seller to slaughter one, and I asked him to help me remove the bones and fetch the fish fillets. When I came back, I steamed the fish fillets and eggs together, and made steamed sea bass fillets with custard. Don't look at the simplicity of the method. The fish produced in this way is not enough for her daughter who doesn't like fish. But it is not enough for her to eat a whole plate.

Ingredients

1 piece Sea Bass
1 piece Egg
15ml Soy Sauce
50ml Shimizu
3g Chicken Essence
5ml Sesame Sesame Oil
1 Shallot

Steamed Sea Bass Fillet with Custard

1. Prepare the materials

Steamed Sea Bass Fillet with Custard recipe

2. The sea bass is slaughtered and the fillets are taken

3. After the eggs are beaten, add the chicken essence and stir evenly

4. Add a little water and stir well

5. Sift the egg liquid into the fish dish

6. Then put in the washed sea bass fillets

7. Seal the fish plate with plastic wrap, and poke holes in the plastic wrap with a bamboo stick

8. Put it in a steamer and steam for 12 minutes

9. Sprinkle with chopped green onion, and finally drizzle in light soy sauce and sesame oil

Tips:
1. The egg liquid should be sifted through a sieve, so that the steamed custard is smooth and tender
2. The fish dish of the steamed fish should be sealed with plastic wrap so that the steamed egg custard will not be honeycomb, smooth and tender.