Waterless baked seabass

Overview

Don’t always steam or stew seabass. Try this recipe of waterless baked seabass, which is low-fat and tender.

Prepare the required ingredients.
Remove the guts of the sea bass, clean it and cut it open from the back.
Then cut it into small pieces about two fingers wide, so that the fish is easy to taste and mature.
Cut the ginger into small strips, peel the garlic, and cut the onion into small pieces.
Cut the baby cabbage into thick strips along the way.
Add a little oil to the pot, add garlic cloves, shredded ginger, and onion cubes and stir-fry until fragrant.
Top with baby cabbage.
Spread the seabass onto the baby cabbage.
Pour four tablespoons of Weida Mei Zhenpin cooking wine along the edge of the pot to remove the fishy smell.
Cover the pot, bring to a boil over medium heat, turn to low heat and simmer for 10 minutes.
Finally, add 2-3 tablespoons of Vida Mei Steamed Fish Fresh Soy Sauce to taste according to your personal taste.
Sprinkle some chopped chili peppers and chopped chives on the surface and serve. It is low-fat, fresh and refreshing.