Steamed seabass—private cooking method
Overview
This steamed seabass is a private dish of my family, but it’s not me who cooks it, it’s my baby’s dad! My family has been doing this for several years, so much so that friends who come to my home are particularly puzzled, saying that the seabass cooked at my home is more delicious than the ones outside, and it has become an exclusive delicacy that must be ordered every time we are a guest...! The focus of this dish is on the sauce. As long as you master the key points, novices can cook it easily!
Tags
Ingredients
Steps
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Cutting open the fish: After cleaning the fish, pick out the backbone on both sides of the backbone (don’t throw away the backbone)
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Trim the seabass (it will be easier to cook if you remove the backbone, and the finished product will have a good shape), rinse under the tap
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Pickled fish: half a tablespoon of salt, 10 tablespoons of cooking wine, put the fish in and rub it evenly on both sides, put the backbone under the fish, marinate for 5 minutes
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Put an appropriate amount of water in a large steamer and put it on the drawer (it must be a large pot, a small pot cannot hold the fish plate), bring it to a boil and add a little cooking wine
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Remove the marinade from the marinated fish, rinse the fish plate with water, add a little shredded ginger, fish spine, and seabass
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Put the water in the pot, cover and steam, turn off the heat after 7 minutes
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Sauce: 2 tablespoons soy sauce, 3 tablespoons light soy sauce, 5 tablespoons vinegar. Take out the steamed fish, drain the water, pour the prepared juice on top, then put shredded green onions and a little shredded ginger on top of the fish
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Put vegetable oil (for cooking) into the wok, and when the oil starts to smoke, pour it over the onion and ginger shreds
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Finished product picture! !
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Finished product picture! ! !
