Steamed seabass

Overview

How to cook Steamed seabass at home

Tags

• hot dishes
• home cooking
• seafood
• meat dishes
• pregnant women
• dinner with friends
• summer recipes
• lunch
• california bass
• cooking wine
• ham as a side dish
• onions
• rice wine
• steamed fish with soy sauce
• ginger
• salt

Ingredients

Steps

1. 1 A California bass.

   

2. 2 Remove the scales and internal organs from the fins and clean them.

   

3. 3 Stand the seabass upright and cut it from the tail. Cut about two centimeters. Do not cut off, but leave a little bit.

   

4. 4 Place on a plate, add cooking wine and salt, and marinate for fifteen minutes.

   

5. 5 In the process of pickling the fish, prepare the ingredients and dice the ham to accompany it. Not all of them in the picture are used to steam the fish, some of them are used for other dishes.

   

6. 6 Cut off the white part of three green onions, cut the ginger into thick shreds, and cut into some thin shreds. I didn’t cut it when I took the picture, but I forgot about it later.

   

7. 7 Wash the marinated fish again and stuff the onions and ginger into the fish belly.

   

8. 8 Pour an appropriate amount of rice wine and steamed fish soy sauce over the fish body, and serve it with ham on the side. Boil water over high heat and steam for ten minutes. If the fish tastes heavy, you can sprinkle a little salt on the fish to steam it. I added about 1 gram of salt.

   

9. 9 Sprinkle thin ginger shreds on the fish, burn a little oil until green smoke comes out, and then pour it on the ginger shreds while it's hot.

   

10. 10 Sprinkle some chopped green onion.