Steamed seabass with Sichuan flavored black bean sauce and enoki mushrooms
Overview
Seabass contains protein, fat, carbohydrates and other nutrients, as well as vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances. Seabass can nourish the liver and kidneys, strengthen the spleen and stomach, resolve phlegm and relieve coughs. It has a good tonic effect on people with insufficient liver and kidneys. It can also treat fetal dysphoria and postpartum lactation. Pregnant mothers and postpartum women can eat seabass to replenish their body without causing overnutrition and obesity. In addition, the blood of sea bass contains a lot of copper. Copper is an indispensable mineral that maintains the normal function of the human nervous system and participates in the function of key enzymes involved in the metabolism of several substances.
Tags
Ingredients
Steps
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When buying fish, tell the fish seller that you want the fish steamed. I am used to making a slit on the back and then making several slits on the fish, as shown in the picture. After the fish comes back, wash it and marinate it with fragrant rice wine for ten minutes. After ten minutes, pour away the excess cooking wine and water.
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While marinating the fish, prepare to crush a garlic and five pieces of old ginger, cut an appropriate amount of Thai chili (millet is also acceptable) into chunks, and add an appropriate amount of green onion. After the fish is marinated and the excess cooking wine and water are poured out, apply cooking oil all over the fish, including the inside. Then spread a little of the prepared ginger, garlic, onion, and pepper on the plate, then continue to stuff the ginger, onion, garlic, pepper, and pepper into the fish belly, and also put some ginger, garlic, pepper, onion, and pepper on the cutouts on the surface. Wrap in plastic wrap and refrigerate for twenty minutes.
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While marinating the fish, prepare minced ginger, garlic, scallions and chilies.
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Then pour an appropriate amount of oil into the prepared pot, put the cold peppercorn oil into the pot, and cook on low heat for five minutes. Then continue to pour the minced ginger, garlic, dried chili peppers, and tempeh into the pot and cook on low heat for eight minutes, medium heat for five minutes, and high heat for two minutes.
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When the black bean sauce is boiled, put it in a bowl and set aside. You can add a small amount of salt at this step.
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When the fish marinates for ten minutes, fill the steamer with an appropriate amount of water, put it into the steamer and steam it. Wait for the water to boil. When the marinating time is up, sprinkle a small amount of salt on the fish and around the plate. At this point, you can prepare to blanch the enoki mushrooms in the boiling water prepared in advance for about half a minute. After steaming the fish for four minutes, immediately place the fish in the steamer, pour off the excess water, and then spread the enoki mushrooms around the fish. Then pour the pre-cooked soy sauce on the fish, sprinkle a small amount of salt on the enoki mushrooms, pour some steamed fish soy sauce on the fish, continue to put it in the steamer and steam it for three minutes, then turn off the heat and let it sit for two minutes, then remove the pot from the stove and let it rest for another three minutes. Take the fish out of the pot and sprinkle with green onions
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Reminder, when the fish is put into the steamer for the second time, heat the oil in the wok. When the fish is taken out of the pan, sprinkle with chopped green onion and immediately pour it on top. When the fish sizzles, the aroma becomes more intense. Finally, sprinkle some coriander on top. A steamed seabass with Sichuan-flavored black bean sauce and enoki mushrooms is served, as shown in the picture
