Steamed seabass
Overview
Eating more fish is a good choice for slow-minded people like me, and the steaming method is healthier and simpler than stewing or roasting. Friends who like it, please learn with me.
Tags
Ingredients
Steps
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One seabass, washed. Especially the blood from the fish head, remove the fish scales that have not been scraped clean, and cut off the fins.
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After washing the fish, we cut it open a few times like stewed fish, and then rub it with bath salts.
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Cut the onions and ginger into slices and shreds and set aside.
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Find a large bathtub for it, put the sliced ginger in the slit, put it in the bathtub, add cooking wine and marinate for about 20 minutes. Remember to turn it over in the middle.
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We prepare a small bowl and pour in oil, Maggi, steamed fish soy sauce and pepper. Add as appropriate according to personal taste.
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Place half of the chopped green onion and ginger on the bottom of the plate.
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We washed the marinated fish again with clean water, rinsed the ginger added in the seams and added it to the seams of the fish again, smeared the downward part with the juice we prepared and put it on the plate.
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Spread the remaining green onion and ginger over the fish and pour in the remaining juice. Pay attention to the fish head and tail.
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After the steamer is steamed, add the prepared fish and steam for 8 minutes.
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You're done, and for health reasons, you won't have to drink too much oil anymore. During the steaming process, the fish will also release some water. It is healthiest to eat it with the juice on the plate.
