Steamed seabass with soy sauce

Overview

For steamed seabass in soy sauce, it is best to use fresh seabass of about 1 and a half kilograms. After steaming and steaming the fish in soy sauce, the deliciousness of the seabass is better preserved. It is a dish that my family likes very much.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• dinner
• banquet
• bass
• coriander
• edible oil
• shredded ginger
• shredded green onions
• steamed fish with soy sauce
• peppercorns

Ingredients

Steps

1. 1 Prepare the raw materials, slaughter, remove the guts and clean the bass;

   

2. 2 Shred onion and ginger and set aside;

   

3. 3 Put 2 slices of fresh ginger on the seabass, put the seabass on a larger plate and put it into the steamer, steam it for 8 minutes (the steaming time will be shortened or extended depending on the size of the seabass);

   

4. 4 Place the steamed seabass on another plate, add shredded onion and ginger, and drizzle with steamed fish soy sauce;

   

5. 5 Pour cooking oil into the wok, add peppercorns and fry until fragrant;

   

6. 6 Pour the fried Sichuan peppercorn oil on the seabass, blanch the scallions and ginger until fragrant, and garnish with coriander.