1. Prepare materials
2. Wash the fish, cut off the head and tail, and cut a piece about 1 cm wide on the back of the fish body. Do not cut off the belly of the fish.
3. Add salt, spring onion, ginger, cooking wine, light soy sauce and marinate for 20 minutes
4. Put the fish body into a flower shape on the plate, put the head and tail
5. Sprinkle a handful of tempeh
6. Set the steamer to 100 degrees for 10 minutes
7. After preheating, add the fish and steam for 10 minutes
8. After the fish is steamed, take it out and put on shallots and red sweet pepper rings
9. Heat the oil and pour it on the fish
Tips:The sea bass is marinated in advance to remove the fishy taste. Adjust the steaming time according to the size of the fish. Don’t steam it.
