【Qisetian】 Teochew style steamed seabass

Overview

The two-pound fish was too long to fit on the plate, so I had to take off the head and put the tail on the side (). The last fish sauce is very important, it may be different, but it is really important. The presentation may look messy, but just follow the instructions.

Tags

• hot dishes
• cantonese cuisine
• bass
• coriander
• light soy sauce
• onions
• peanut oil
• ginger
• water

Ingredients

Steps

1. 1 Wash the seabass (all internal organs and fascia adhering to the abdomen must be removed), make several slashes on both sides of the fish body with a diagonal knife, put a few green onions on the bottom of the steamed fish plate, put the fish on and put a few slices of ginger on the belly and body of the fish.

   

2. 2 Put the steamer in the steamer, after the water boils, pour some peanut oil on the fish, then put it in the steamer, steam for 12 minutes and take it out. Pour out the water in the plate (please pour it out cleanly to prevent it from smelling fishy) and take out the ginger and green onions in the plate.

   

3. 3 Use the time to steam the fish to prepare the juice. Cut the green onions diagonally into shreds, cut the ginger into shreds, and cut the coriander into small pieces. Heat oil in a pan, add chopped green onion, ginger and coriander, stir-fry till raw. Reduce the heat to low, add light soy sauce and water (add light soy sauce first and then water, ratio: 1:1), turn up the heat and wait until it boils to make the juice. Pour the sauce evenly over the fish while it's hot.