Steamed seabass

Overview

Seabass is rich in protein, vitamins A and B, calcium, magnesium, zinc, selenium and other nutrients. It can nourish the liver and kidneys, benefit the spleen and stomach, resolve phlegm and relieve cough. It is a good tonic for people with insufficient liver and kidneys. It also has the effects of strengthening the spleen and stomach, relieving fetus and replenishing qi, nourishing the brain, and nourishing blood. Suitable people: Patients with anemia, dizziness, edema, pregnant women with uneasy fetal movement. Contraindicated people: People with skin diseases, people with swelling and sores. Not suitable for eating together with cheese and clams

Tags

• hot dishes
• home cooking
• bass
• cooking wine
• green onions
• steamed fish with soy sauce
• ginger slices

Ingredients

Steps

1. 1 The seabass that has been processed by the fish store should be cleaned and the remaining internal organs in the stomach should be processed thoroughly so that there will be no fishy smell. Place scallions and ginger slices on the fish and set aside.

   

2. 2 Cut the onions into shreds according to the steps and set aside.

   

3. 3 Add water and a little cooking wine to the steamer and bring to a boil. Put the fish in the water and steam it over high heat for 10 minutes. If the fish is large, steam it for 15 minutes. Steam and simmer it for two minutes. Remove the onions and ginger from the pot and pour out the water in the plate.

   

4. 4 Pour appropriate amount of steamed fish soy sauce and top with shredded green onions. Bring the oil to a boil and pour it over the fish.