Steamed seabass

Overview

How to cook Steamed seabass at home

Tags

• hot dishes
• common dishes
• cantonese cuisine
• maternity
• autumn recipes
• lunch
• famous dishes
• aniseed
• bass
• ham
• rice wine
• shredded green onions
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 A freshly slaughtered river bass should be about 1 pound and 2 taels in size.

   

2. 2 Clean the bass and remove the head and tail.

   

3. 3 Cut the seabass from the back, leaving the belly part uncut.

   

4. 4 Add 10 grams of salt, 20 grams of rice wine, 20 grams of steamed fish soy sauce, a dozen peppercorns, 1 aniseed, and some shredded green onions to the seabass and marinate for 30 minutes.

   

5. 5 Slice the ginger and ham and place them at the bottom of the plate. Place the seabass on top and arrange it nicely. Bring to a boil over high heat and steam for 10 minutes.

   

6. 6 Sauté the Sichuan peppercorns over low heat for 2-3 minutes. After the seabass is out of the pan, add some shredded green onions and chili peppers, and pour the Sichuan peppercorn oil over it while it's still hot.