Steamed seabass

Overview

The cooking method to maintain the most nutritious taste of a fresh fish is steaming. The key to steaming is to control the heat. Once the heat is over, the fish becomes old and becomes unpalatable. The best steaming time for a piece of fish is 5 minutes. There is no problem if the fish is small or flat. If the fish is thicker and the fire at home is low, how can it be steamed within 5 minutes? Easy, just split it in the middle. This time I steamed a freshwater bass. The meat of freshwater bass is more tender than that of seawater bass, and fresh fish is easy to buy, so it is most suitable for steaming. Ripened in 5 minutes, the meat is tender and sweet, combined with the fresh aroma of steamed fish soy sauce and the fragrance of scallion oil, the taste is really enjoyable. It doesn’t cost much, takes very little time, and it’s very simple. Just make it and you’ll have a specialty dish that doesn’t require any cooking skills!

Tags

• hot dishes
• cantonese cuisine
• old man
• spring recipes
• lunch
• famous dishes
• chive leaves
• freshwater bass
• onions
• peanut oil
• steamed fish with soy sauce
• white green onions
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Treatment of sea bass: remove internal organs, especially the black peritoneum; remove fish scales, especially those on the edges and corners; remove mucus on the surface and scrape with scissors;

   

2. 2 Cut open from the belly of the fish, keeping the back connected;

   

3. 3 Use a scoring knife on the front, tilt the knife at about 45 degrees, and score until the fish bone is reached;

   

4. 4 Spread a thin layer of salt and pepper on both sides and marinate for 5 minutes;

   

5. 5 Spread large pieces of green onion and ginger on the bottom of the steaming plate;

   

6. 6 Place the fish flat on top of the green onion and ginger, and spread a layer of green onion and ginger slices on the fish;

   

7. 7 After the steamer is set to steam over high heat, add the fish, cover the pot, and start the timer: keep steaming over high heat for 5 minutes. After 5 minutes, turn off the heat, simmer for 3 minutes, and take the fish out immediately;

   

8. 8 When steaming fish, you can prepare the ingredients: cut green onions into thin strips, cut carrots (a little bit) into thin strips, and cut chive leaves (a little bit) into thin strips;

   

9. 9 Slightly soak the cut shreds in ice water;

   

10. 10 Immediately take out the water control and set aside;

    

11. 11 Remove the onions and ginger from the steamed fish, and pour out the water in the steaming plate, or change it to a different plate (I changed it to a different plate);

    

12. 12 Evenly pour an appropriate amount of steamed fish soy sauce, and sprinkle with shredded green onions and carrots;

    

13. 13 Heat up an appropriate amount of peanut oil in another pot until it is slightly hot and smokey;

    

14. 14 Pour the hot oil over the fish body and shredded green onions while it's still hot. You should hear a "sizzling" sound and the aroma of green onions will overflow.