Ginger seabass
Overview
I always like ginger. I go to the vegetable market every day and see those attractive young gingers every day. I can’t help but cook a few more dishes that are heavy on ginger. We like to season steamed fish with soy sauce. I changed it today and added a lot of ginger vinegar and sesame oil to the seasoning. It tastes great and is recognized by my family. Ingredients: A piece of seabass about one pound Ingredients: 50 grams of ginger, 20 grams of green onions, 30 grams of coriander and red pepper Seasonings: salt, 3 grams of sugar, 5 grams of light soy sauce, 10 grams of vinegar, 15 grams of sesame oil, 15 grams of pepper, 1 gram of cooking wine, 5 grams of cooking oil, appropriate amount of cooking oil Method:
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Ingredients
Steps
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Let the store kill the fish. After returning home, soak it in salt water and wash it, and then use kitchen paper to absorb the water.
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Prepare ginger and green onions.
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When using a fish knife for bass, the knife edge does not need to be too deep.
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Cut green onions into sections, peel and slice 20 grams of ginger.
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Spread the green onions and ginger on the plate.
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Partially put into the belly of the fish.
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Sprinkle about 5 grams of cooking wine evenly on the fish. Place the pot on the steamer and wait for 8 minutes after the water boils.
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While the fish is steaming, grind 50 grams of ginger into puree.
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Add light soy sauce, cooking wine, vinegar, sesame oil, pepper, salt and sugar and mix into juice.
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Take out the steamed fish and pour out the soup. If you need to change the plate, gently slide the fish into the prepared plate.
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Pour in the soup you prepared earlier.
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Garnish with shredded green onion, red pepper and coriander. You can pour a spoonful of hot oil here to stir up the spices and the taste of the whole dish will be greatly improved.
