【Guangdong】Steamed seabass

Overview

An indispensable dish for New Year’s Eve dinner is fish. No matter what kind of fish it is or what cooking method it is, fish is an indispensable New Year’s Eve dish. The cooking technique of steamed seabass is mainly steamed vegetables, and the taste is salty and fresh. Steamed seabass is one of the famous traditional dishes of the Han people in Guangdong Province. It belongs to Cantonese cuisine and is one of the seafood recipes. It uses seabass as the main ingredient. The cooking technique of steamed seabass is mainly steamed vegetables, and the taste is salty and fresh. Sea bass is rich in various nutritional values and has the highest DHA content among freshwater fish, so steaming sea bass is the best way to nourish the brain. Use about a pound of sea bass, steam it at just the right temperature, and the fish meat is just cooked, tender and smooth, and the deliciousness of the fish meat is fully presented. I went to the vegetable market after get off work in the evening to buy vegetables and planned to make steamed seabass. I told the seller to bring me a seabass. I didn’t know what kind of fish she brought, so I probably thought it was steamed seabass! Hahaha...

Tags

• hot dishes
• home cooking
• chinese banquet
• bass
• chili
• cooking wine
• coriander
• ginger
• lard
• onions
• peanut oil
• steamed fish with soy sauce

Ingredients

Steps

1. 1 Clean the seabass and dry it with kitchen paper;

   

2. 2 Use a knife to cut up and down the side of the fish;

   

3. 3 Cut green onions into sections and place them on the bottom of the plate;

   

4. 4 Place the marinated fish on top of the green onions, add ginger slices and 5 grams of lard;

   

5. 5 Boil water in a pot, add appropriate amount of cooking wine to the boiling water, and put the plate into the pot;

   

6. 6 Cover and steam over high heat for 10 minutes;

   

7. 7 Place the steamed seabass on another plate (throw away all the scallions, ginger slices and soup during steaming);

   

8. 8 Soak the shredded green onions and chili peppers in water for 5 minutes until slightly rolled and set aside;

   

9. 9 Place shredded green onion and chili pepper on the steamed seabass;

   

10. 10 Pour on the heated steamed fish soy sauce and peanut oil;

    

11. 11 Sprinkle with some cilantro and serve!