Seabass in Black Bean Sauce with Wild Pepper and Seafood Mushrooms

Overview

How to cook Seabass in Black Bean Sauce with Wild Pepper and Seafood Mushrooms at home

Tags

• hot dishes
• home cooking
• meat dishes
• pregnant women
• maternity
• sichuan cuisine
• dinner with friends
• summer recipes
• lunch
• lard
• onion, ginger and garlic
• rice wine
• sea bass
• seafood mushroom
• steamed fish with soy sauce
• wild sansho pepper
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Remove the scales and internal organs from the fresh fish, wash it, fillet it into pieces, add rice wine, green onions and ginger and marinate for fifteen minutes.

   

2. 2 Put two chopsticks on the fish body and steam it in a steamer. At the same time, add an appropriate amount of water to simmer the seafood mushrooms until cooked. Cool and place on a plate. Top with soaked wild san pepper and pour an appropriate amount of san pepper juice.

   

3. 3 Take the fish out of the steamer and put it on a plate again, pour Li*ji steamed fish with soy sauce, add shredded ginger, green onion, garlic slices, and cook with hot chili oil.