Steamed Sea Bass with Enoki Mushroom and Sichuan Black Bean Sauce

Name: Steamed Sea Bass with Enoki Mushroom and Sichuan Black Bean Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g sea bass; 300g Enoki mushroom; Some ginger; Some garlic; Some Shallots; Some parsley; Some Thai Chili; Some Dried chili; Some pepper; Some (for the kitchen) Fragrant Rice Wine; Some Yongchuan tempeh; Some Cooking oil; Some Lee Kum Kee Steamed Fish Soy Sauce; A small amount salt

by Ren Ren Ren_MIKGZW

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Perch contains protein, fat, carbohydrates and other nutrients, as well as vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances.
Perch can nourish the liver and kidney, invigorate the spleen and stomach, resolve phlegm and relieve cough. It has a good nourishing effect on people with insufficient liver and kidney. It can also cure fetal dysfunction and postpartum breast loss. Mothers-to-be and postpartum women eat seabass, which can not only make up for themselves, but will not cause overnutrition and lead to obesity. In addition, the blood of sea bass contains a lot of copper, which is an indispensable mineral that maintains the normal function of the human nervous system and participates in the function of key enzymes in the metabolism of several substances. "

Steamed Sea Bass with Enoki Mushroom and Sichuan Black Bean Sauce

1. When buying fish, tell the fish seller that you need to steam the fish. I am used to making a cut on the back and then making a few cuts on the fish, as shown in the picture. Wash the fish when it comes back, marinate it with fragrant rice wine for ten minutes, and pour out the excess cooking wine and water after ten minutes.

Steamed Sea Bass with Enoki Mushroom and Sichuan Black Bean Sauce recipe

2. While marinating the fish, prepare to smash one garlic and five pieces of old ginger, cut an appropriate amount of Thai chili (millet is also spicy) into chunks, and an appropriate amount of white onion. After the fish has been marinated, discard the excess cooking wine and water, and use cooking oil to spread all over the fish, including the inside. Then spread the prepared ginger, garlic, onion and chili on the plate, and then continue to stuff the ginger, garlic, and chili pepper into the fish belly, and put some ginger, garlic, and chili pepper on the surface of the incision. Wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

3. While marinating the fish, prepare the minced ginger, garlic, onion and chili.

4. Then prepare the pot and pour the right amount of oil into the pot, put the pepper in the pot with cold oil, low heat for five minutes, then continue to pour the ginger garlic, dried chili, and tempeh into the pot and boil for eight minutes on low heat, five minutes on medium heat, and two on high heat minute.

5. The black bean sauce is boiled and placed in a bowl for later use. You can add a small amount of salt at this step.

6. When the fish has been marinated for ten minutes, fill the steamer with an appropriate amount of water, put it in the steamer and steam, wait for the water to boil, and the time for marinating the fish, sprinkle a small amount of salt on the fish and around the plate. At this time, you can prepare to put the enoki mushrooms in the pre-prepared boiling water for about half a minute and start the pot. After the fish is steamed for four minutes, immediately put the fish in the steamer, pour out the excess water, and then spread the enoki mushrooms around the fish. Then pour the pre-boiled black bean sauce on the fish, sprinkle a small amount of salt on the enoki mushroom, pour some steamed fish soy sauce on the fish, continue to put it in the steamer and steam for three minutes, then turn off the heat and let it stand for two minutes , Then the pan is removed from the stove and left still for three minutes, the fish will start to sprinkle the green onion

7. Reminder, when the fish is put into the steamer for the second time, heat the oil in the wok, and when the fish is sprinkled with green onion, pour it on it immediately, chuck it, and the aroma will be stronger. Finally, sprinkle some coriander on top, a Sichuan-flavored black bean sauce. The steamed sea bass with enoki mushrooms in juice is on the table, as shown in the picture

Tips:
The purpose of oiling the whole body of the fish is that the fish will be steamed to be more tender and the meat more fragrant. The black bean sauce must be boiled slowly. My fish is very small, so the steaming time is shorter. If the fish is a little bigger, remember to steam it for two or three minutes longer. Be sure to boil the water and serve it