Steamed sea bass with chopped pepper and pickled mustard
Overview
The fish that appears on the table at least twice a week is always cooked in a different way. I have never seen sea bass in the south before, and I eat more freshwater bass. Marine fish has a strong fishy smell. Generally, garlic, star anise, chili, onion, ginger, and cooking wine are used to remove the fishy smell. If not handled properly, it will be unpalatable. Today I used mustard greens and homemade chopped pepper to steam the fish. It tastes extremely delicious, the meat is delicate, salty and delicious, it goes very well with rice!
Tags
Ingredients
Steps
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Clean the sea bass and make a few cuts on the fish body to make it easier to taste. Spread cooking wine and salt all over and marinate for 15 minutes. Pour away the marinated water, place ginger slices on the bottom, fish maw and shredded ginger and green onion on top. (Chopped peppers and pickled mustard are both salty, so you should have an appropriate amount of salt when marinating fish)
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Boil water in a pot. After the water boils, place the fish plate and steam over medium heat for 5 minutes.
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After 5 minutes, a lot of water came out of the fish plate.
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Pour off the water and remove the green onions.
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Add a layer of chopped mustard and homemade chopped chilies.
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Pour a little light soy sauce to taste, then put the fish plate into the steamer and steam over high heat for 5 minutes.
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In another pot, put a little peanut oil, a pinch of Sichuan peppercorns, and fry the Sichuan peppercorns over low heat. Fry until the peppercorns turn black, remove the peppercorns, and pour oil over the steamed fish.
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There is no fishy smell, just salty and umami flavor. Delicious and delicious, it goes very well with rice.
