Steamed Sea Bass

Overview

Sea bass is rich in protein, multiple vitamins, and trace elements such as calcium, magnesium, zinc, and selenium. It has a very good therapeutic effect on nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving cough. Sea bass has relatively few small bones and is suitable for the elderly and children. The steaming method can preserve the freshness of the fish to the greatest extent, and the meat is firm, tender and plump, making it very suitable for consumption in autumn and winter.

Tags

• hot dishes
• home cooking
• chinese banquet
• cooking wine
• ginger
• green onions
• light soy sauce
• sea bass
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Clean the internal organs of fresh sea bass, score the fish twice, and apply a thin layer of fine salt on the inside and outside.

   

2. 2 Apply another layer of cooking wine inside and out.

   

3. 3 Spread green onions and ginger slices on the bottom of the fish plate.

   

4. 4 The fish belly is also stuffed with shredded green onions and ginger.

   

5. 5 Place the fish on the fish plate and spread a layer of shredded green onions and ginger slices on the fish.

   

6. 6 Boil water in the pot first, then put the fish plate in after the water boils. Steam over high heat for ten minutes.

   

7. 7 After ten minutes, turn off the heat and pour in a spoonful of light soy sauce.

   

8. 8 Add some chopped green onion.

   

9. 9 Put a little peanut oil in the pot, add Sichuan peppercorns, fry the Sichuan peppercorns over low heat until they turn brown, remove the Sichuan peppercorns and discard them, leaving the Sichuan peppercorn oil.

   

10. 10 Pour the peppercorn oil over the fish.

    

11. 11 Eat it hot, it tastes very delicious.

    

12. 12 No fishy smell.