Recipes tagged "Freshwater Bass"
2 recipes found
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Steamed seabass
The cooking method to maintain the most nutritious taste of a fresh fish is steaming. The key to steaming is to control the heat. Once the heat is over, the fish becomes old and becomes unpalatable. The best steaming time for a piece of fish is 5 minutes. There is no problem if the fish is small or flat. If the fish is thicker and the fire at home is low, how can it be steamed within 5 minutes? Easy, just split it in the middle. This time I steamed a freshwater bass. The meat of freshwater bass is more tender than that of seawater bass, and fresh fish is easy to buy, so it is most suitable for steaming. Ripened in 5 minutes, the meat is tender and sweet, combined with the fresh aroma of steamed fish soy sauce and the fragrance of scallion oil, the taste is really enjoyable. It doesn’t cost much, takes very little time, and it’s very simple. Just make it and you’ll have a specialty dish that doesn’t require any cooking skills!
Hot dishes Cantonese cuisine -
Steamed seabass
The meat of seabass is white and tender, fragrant and has little fishy smell. It is very suitable for steaming. Especially in this season, seabass is particularly plump and the nutrients accumulated in the fish are also the richest. The key to steaming is to control the heat. Once the heat is over, the fish becomes old and becomes unpalatable. The meat of freshwater bass is more tender than that of sea bass, and fresh fish is easy to buy, so it is best to steam it.
Hot dishes Home cooking