Seabass with scallion oil
Overview
The Spring Festival, the first day of the first lunar month of the lunar calendar, is also called the lunar year, commonly known as the New Year. It is the most solemn, lively and traditional reunion festival for the Chinese people. On this festive and auspicious day, fish is an indispensable main dish on the dining table of every household. The reason for this is said to be because the homophone for fish is "yu", which means that the family will have good fortune every year and is also a symbol of prosperity in the coming year. Therefore, there must be a dish with fish as the main ingredient on the New Year's table.
Tags
Ingredients
Steps
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Remove the scales, gills, and internal organs of the bass, clean, dry, and set aside.
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Make a few cuts on both sides of the fish body, then rub salt on the belly and surface of the fish body.
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Put the ginger slices into the fish body where the knife has been cut.
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Place shredded green onions on the steaming plate.
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Place the sea bass upright on the steamer plate.
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Pour 1 tablespoon of cooking wine, put shredded green onions on the fish, and marinate for more than 20 minutes.
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Put the steamer on the stove, bring it to a boil over high heat, and put the steamer plate with the seabass in it.
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Cover the pot, turn on high heat, and steam for 4 minutes.
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Open the lid and pour out the water in the steaming tray.
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Add 1 tablespoon cooking wine again.
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Cover the pot, turn on high heat, and steam for 4 minutes.
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Open the lid again, remove the shredded green onions from the fish body and pour in the steamed fish soy sauce.
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Spread new green onion and coriander segments on the surface of the fish.
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Heat a separate pan and heat an appropriate amount of oil.
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Pour the hot oil over the steamed seabass.
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Voila, the fish is on the table, ready to eat.
