【Baked Sea Bass with Original Black Bean Sauce】

Overview

Winter has already started two weeks ago, and it is customary for people to regard this day as the beginning of winter. Shenzhen is one of the warmest places in the northern hemisphere. We living here are still looking for the shadow of autumn. On November 7, the day of the beginning of winter, Shenzhen was very hot and muggy, and many people were wearing short-sleeves. On the Sunday after the beginning of winter, the temperature in Shenzhen finally cooled down, but the temperature dropped slightly and then warmed up slightly. It rained occasionally for two consecutive days last weekend, and there was also a northerly wind. It became colder and colder as we sat in the house. During the past two days, we could only see sunlight part of the day. The temperature was not high in the morning and evening, and the air humidity continued to drop. Everyone remember to drink plenty of water, add or remove clothes appropriately, and avoid catching colds or upper respiratory tract infections. The temperature has dropped, but compared with other places, Shenzhen is still very warm at this time. Although it has been more than 10 days since the beginning of winter, judging from the temperature, Shenzhen has just entered autumn. Nutrition experts recommend eating more fish during autumn health care, especially the following six types of fish: 1. Grass carp (warming and nourishing); 2. Hairtail (tonifying the five internal organs): 3. Silver carp (warming and nourishing qi); 4. Black fish (tonifying the liver and kidneys): 5. Cuttlefish (clearing the stomach and removing heat); 6. Carp (strengthening the spleen and appetizing). It is said that eating more of these six kinds of fish in autumn and winter can nourish the whole autumn. So what are we waiting for? Go eat more fish. I have only returned to normal for a week, and I haven't cooked a few meals yet. Let's start with the seabass I made before. This is also a dish for the National Day family banquet. Haha, today, I finally finished sending out the dishes for the National Day night. This time it was really procrastinating. It's not my style. How do you cook sea bass? I usually steam it. For sea bass with tender meat and light taste, steaming is very suitable, which can well maintain the deliciousness of the fish. However, the seabass I served today is not steamed, but baked. Compared with steaming, it better maintains the integrity of the fish body, maintains the deliciousness of the fish to the greatest extent, and is more flavorful. The pot I used is a cast iron shallow bottom pot that I strongly wanted to buy after I made [Waterless Steamed Fish Head with Chopped Peppers] last time. Speaking of buying this pot, there are really a lot of fun things, and I have become famous in a small area because of it. I will talk about this later when I have the opportunity. In short, I am very satisfied with today's fish dish. In addition to the better texture and more flavor, the original black bean sauce is used for seasoning. This sauce has the aroma of soybeans and a salty taste. It is very good for fish and braised meat. If you like it, you can try it.

Tags

• hot dishes
• bass
• cooking wine
• edible oil
• onions
• original soy sauce
• white sugar
• ginger

Ingredients

Steps

1. 1 Wash and drain the seabass, and make a diagonal cut on the back of the fish;

   

2. 2 Mix the original soybean paste and a little sugar and mince it well, cut the ginger into shreds, and keep the green onion root;

   

3. 3 Spread the mixed black bean sauce evenly on the inside and outside of the fish body, put the shredded ginger in the fish belly, and marinate for 30 minutes;

   

4. 4 Pour a little cooking wine into the bottom of a shallow cast iron pot, and top with ginger and green onions;

   

5. 5 Put the fish into a shallow pot, pour in a little oil, cover and bake over medium-low heat for about 8 minutes;

   

6. 6 After baking, just put it in the pot and serve it.