Steamed seabass
Overview
I like steaming, especially in summer. It is smoke-free, nutritious, healthy and simple. The more delicious the food, the easier it is to cook it. I often hear friends around me say that steamed fish is not delicious and has no taste at all. Apart from some friends who have strong tastes, I think that the main reason why they say steamed fish is not delicious is that there is no flavor during steaming, so that the steamed fish is too bland. I summarized it, there are still some tips for steaming fish, let’s talk about it while doing it.
Tags
Ingredients
Steps
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Clean the seabass and absorb the water with kitchen paper.
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Use a knife on both sides, add fine salt to the gravy, and smear the inside of the stomach with it. Drizzle with steamed fish oil and spread evenly.
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Cut onion into sections and ginger into slices,
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Place on a plate.
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Put the marinated fish on top and add green onions and ginger to the fish belly.
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After the water boils, put it in the pot and steam it for 10 minutes. Steam for three minutes.
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Remove from the pan. Change the fish to a plate or pour out the soup.
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Slowly pour the soup over the fish.
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In another small pot, heat a spoonful of oil and pour it on the fish. Add the rugosa and serve.
