Steamed seabass

Overview

Sea bass is rich in nutrients and contains the highest DHA (brain gold) among freshwater fish. Therefore, steamed sea bass is the best way to nourish the brain. About a pound of seabass is selected and steamed at just the right temperature. The fish meat is just cooked, tender and smooth, and the deliciousness of the fish meat is fully presented. The soup is sweet with the sweetness of the liqueur and the aroma of the soy sauce. Every bite in your mouth is absolutely enjoyable.

Tags

• hot dishes
• home cooking
• pregnant women
• banquet dishes
• lunch
• banquet
• famous dishes
• aged vinegar
• bass
• chicken essence
• garlic
• onions
• oyster sauce
• soy sauce
• sweet wine
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 When buying fish, ask the fishmonger to clean the gills, do not open the belly, take it back and clean it, cut off the head and tail, and clean the contents of the belly from the incision of the head to keep the belly intact.

   

2. 2 Go from the body of the fish toward the tail, and use a knife to cut into pieces about 0.5-1cm apart, making sure that the abdomen is connected continuously.

   

3. 3 Add sweet wine, oyster sauce, salt, chicken essence, mature vinegar, and soy sauce, and marinate for half an hour (if you have time, it is best to put it in the refrigerator for 3 or 4 hours).

   

4. 4 Shred the ginger, dice the onions and peppers, and mince the garlic.

   

5. 5 Spread ginger, onions, and garlic on the bottom of the plate. Place the sliced fish on the plate, place the fish head in the middle, and place the fish tail under the fish head. Press the fish fillets one by one and arrange them in a peacock's screen shape.

   

6. 6 When the water in the pot boils, put the fish in and steam it. If you put it in too early, it will smell fishy. Steam over high heat for 7-10 minutes (depending on the thickness and size of the fish), then turn off the heat and simmer for another 2 minutes.

   

7. 7 Carefully take out the steamed fish, sprinkle chopped green onion and ginger in the middle (around the fish head), and add red pepper for decoration.

   

8. 8 Pour an appropriate amount of oil into the pot (for cooking), heat until 60% hot (you can see smoke coming out), turn off the heat, pour the oil evenly over the fish, and you're done!

   

9. 9 Appreciate the finished product picture.

   

10. 10 Appreciate the finished product picture.

    

11. 11 Appreciate the finished product picture.