Reunion fish

Overview

I like to eat steamed fish because the steamed fish retains the freshness of the fish. It’s an easy and beautiful dish to share during the holidays. It’s definitely suitable for holiday banquets and is quite handy ~ It’s delicious, nutritious and eye-catching ~

Tags

• hot dishes
• zhejiang cuisine
• maternity
• winter recipes
• banquet dishes
• banquet
• cooking wine
• msg
• oil
• onions
• sea bass
• steamed fish with soy sauce
• carrot
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 A sea bass weighs about 2 pounds.

   

2. 2 Scrape the scales, remove the gills, remove the internal organs, wash and set aside.

   

3. 3 Cut off the head and tail of the fish and set aside. Cut the fish body part from the bones on the back into about 1.5 cm thick slices. Be careful not to cut the maw.

   

4. 4 Place the thick fish fillets cut along the fish belly on the plate, place the fish belly in the middle of the plate, and open the outer ends of the fish fillets naturally into a screen shape. Add fish heads and tails.

   

5. 5 Shred onions and ginger and set aside

   

6. 6 Put a little salt on the fish and rub it evenly inside and out.

   

7. 7 Also put a little MSG on the fish meat and spread evenly inside and out.

   

8. 8 Put 2 spoons of cooking wine and fish meat to remove the fishy smell and improve the freshness.

   

9. 9 Arrange the sliced green onions and ginger on the fish fillets and marinate for 20 minutes.

   

10. 10 Put a little chopped red pepper on the fish to enhance the flavor. Heat water in a steamer until it boils, then add fish.

    

11. 11 Steam over high heat for 5 minutes.

    

12. 12 Take out the steamed fish, pour out the steamed soup on the plate, and remove the steamed onion and ginger shreds.

    

13. 13 Add some red pepper and carrots to garnish. Pour steamed fish soy sauce over the fish to enhance the freshness and flavor.

    

14. 14 Heat oil in a pot and pour it on the fish and serve ~