Steamed seabass
Overview
Simplified version of Chinese restaurant. It is purely for your own convenience. For the authentic method, please watch the official video of the Chinese restaurant.
Tags
Ingredients
Steps
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Prepare the onion and ginger ingredients: the onion, ginger and fragrant leaves on the upper left are boiled in soy sauce. The shredded scallions on the upper right are added with oil at the end. The green onion and ginger below are used when steaming fish. There are basically four parts: boiling soy sauce, steaming fish, simmering hot oil, and pouring soy sauce.
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Heat oil in a hot pan, add onion, ginger and fragrant leaves, stir-fry until fragrant.
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Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce and half a spoon of sugar. Add appropriate amount of water, bring to a boil over high heat, and simmer over medium-low heat for 10 minutes.
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Turn off the heat and set aside.
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Remove the scales, fins and guts of the bass. Cut the knife diagonally to make it easier to stuff the ginger slices. The pot at home is small, so don’t bother trying to shape it. Just bend it in an arc so that it can fit all the way in.
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Under the onion silk pad, ginger is stuffed in the slit of the diagonal knife.
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Steam in a pot. Steam for 5 minutes, then steam for 9 minutes, a total of 14-15 minutes.
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Leave the onion, ginger and steamed fish soup on the original plate, only take out the fish. Arrange shredded green onions again and sizzle with hot oil to remove the fishy smell. Pour out the oil.
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I made my own soy sauce before and poured it around.
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Toss in the green onions and eat.
