Steamed seabass

Overview

How to cook Steamed seabass at home

Tags

• hot dishes
• bass
• chicken essence
• fungus
• perilla
• shredded ginger
• shredded green onions
• salt
• soy sauce

Ingredients

Steps

1. 1 Take fresh live seabass (it is best to steam it whole, because there is no fish plate, so cut it in the middle and put it into the plate), cut it into several diagonal cuts according to the size of the fish and rub salt on it.

   

2. 2 Mix ginger, green onion, green chili, fungus, perilla leaves + very fresh soy sauce and chicken essence.

   

3. 3 Laying the plate: Place the salted fish in the prepared mixing plate, and stick it evenly on the front and back. Then, leave some ingredients on the bottom plate, put some ingredients in the fish belly, and leave some perilla leaves on top of the fish. After 20 minutes, steam in a steamer for 12 minutes (you can choose the time according to the size of the fish)

   

4. 4 After the fish is steamed, sprinkle the chopped green onions on top of the fish. Then, heat the Sichuan peppercorn oil in a wok (strain out the Sichuan peppercorns) and pour it on the shredded green onions.