Steamed snapper

Overview

The meat of sea bream is tender and firm, with few bones and not too fishy. It is a sea fish suitable for steaming.

Remove scales, guts, gills and wash the sea bream, then cut open along the back to the middle bone.
Marinate the fish body with a little salt, cooking wine, ginger and green onions for ten minutes
Bring the water to a boil, put the marinated fish into the pot, cover the pot and steam over high heat for six minutes, then turn off the heat and simmer for one minute. (The time for steaming fish can be adjusted according to the size of the fish)
After steaming, take out the fishy water, ginger slices and green onion segments on the plate.
Spread the chopped scallions on the fish and garnish with wolfberry (note: the wolfberries are optional, I put them in for taking pictures). Heat oil in a frying pan. When it is 90% hot, pour the scallions on top, and then pour an appropriate amount of steamed fish soy sauce.
The key to whether the fish is tender or not is to control the steaming time, and you must wait until the water boils before steaming the fish in the pot. Steaming the fish after the water boils can well lock the moisture in the fish, making the fish fresh and tender.
Finished product pictures