Steamed seabass

Overview

Sea bass is not only delicious and tender, but also rich in various nutritional values. Sea bass also has relatively few fish bones, making it especially suitable for the elderly and children. Steaming is the highest courtesy to a fish, and cooking with steaming is also the best way to verify whether a fish is fresh. The most important thing about steaming fish is the heat. If it's too low, it'll be undercooked, and if it's too old, the fish will be steamed at just the right temperature. The fish will be delicious and tender, and taste salty and not greasy. Use chopsticks to pick up the fish meat, which looks like a garlic clove. It is juicy and tender and delicious. Today's sea bass is the most original way to steam it. First clean the sea bass, add salt, cooking wine, pepper and onion and ginger to marinate it, then put it into a boiling steamer and steam it for 8 minutes. After taking it out, pour away the soup, pick out the shredded onion and ginger, then sprinkle with shredded onion and ginger again, then pour hot oil and steamed fish soy sauce on top. Compared with frying, braised in brown sauce, dry roasting and other methods, steaming is a particularly recommended cooking method, which can retain the original flavor of the ingredients to the greatest extent.

Tags

• hot dishes
• home cooking
• chinese banquet
• lunch
• dinner
• bass
• cooking wine
• green onions
• peanut oil
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this [Steamed Bass]: Go to the wet market and buy a bass of about one pound. If you don’t know how to kill fish, you can ask the fish stall owner to help you scrape the scales and disembowel the fish to remove the internal organs and gills. Then go home and rinse the bass clean. Cut half of the green onions into segments, half into shredded green onions, half of the ginger into slices, and half into shredded ginger. Set aside.

   

2. 2 Make a few cuts on both sides of the seabass, coat with salt, cooking wine and pepper, stuff the fish belly with green onions and ginger slices, sprinkle the fish with shredded green onions and ginger, and marinate for about 10 minutes.

   

3. 3 Add an appropriate amount of water to a steamer and bring to a boil over high heat. After the water boils, put the fish into the steamer and steam over high heat for about 8 minutes before turning off the heat.

   

4. 4 Do not open the lid immediately. After steaming for 3-5 minutes, open and take out the steamed seabass. Pour off the soup in the steaming fish plate. Use chopsticks to remove the scallions and ginger on the surface, and then sprinkle fresh scallions and ginger on top.

   

5. 5 Heat the wok over medium heat until it is hot in the palm of your hand. Pour in the peanut oil, add the peppercorns, and fry over low heat until the peppercorn oil is hot. Pour the hot oil on the fish to bring out the fragrance, and then pour the steamed fish soy sauce around the fish body.

   

6. 6 The fragrant steamed seabass is ready. The fish meat is tender and delicate, delicious and has no fishy smell.