Steamed seabass

Overview

Seabass, also known as flowered seabass, walled seabass, seabass plate, four-rib fish, etc., seabass contains high-quality protein, vitamin A, B vitamins, calcium, iron, zinc and other nutrients. The meat is fresh and tender, suitable for all ages. Steamed seabass: 1 seabass, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of shredded chili pepper, appropriate amount of refined salt, appropriate amount of cooking oil, appropriate amount of low-salt light soy sauce. Kitchenware: Zhenmi multifunctional electric hot pot.

Tags

• hot dishes
• home cooking
• chinese banquet
• lunch
• dinner
• bass
• chili shreds
• edible oil
• low-salt light soy sauce
• onions
• refined salt
• ginger

Ingredients

Steps

1. 1 Purchase sea bass, usually about 700 grams. After cleaning, cut the fish on both sides. If it is not cut in the middle, use a straight knife to cut diagonally into the fish meat. If it is your first time to cook, use this method, or cut it from the middle or the fish belly. When cutting, use a woolen cloth to help prevent slipping.

   

2. 2 Smash the ginger, cut the chives into small pieces, sprinkle with a small amount of refined salt, rub it on both sides of the fish, and marinate for five to six minutes, the longest time is 10 minutes. You don’t need to add cooking wine. The smell of cooking wine is too strong. Just add ginger, green onions, and salt to remove the fishy smell.

   

3. 3 Take a fish plate. The fish plate can be placed in the pot when it is steaming and hot. Place the scallions, ginger slices, and ginger slices in the fish belly. After the water is boiled in the pot, the steam temperature will be high. For those who are cooking for the first time, you can take out the plate, put the ginger and onions, put the fish on it, and put it back into the pot.

   

4. 4 Add water to the pot and boil the water. When steaming vegetables, boiling water in the pot can heat the dishes quickly.

   

5. 5 Steaming vegetables is a cooking method that uses the steam generated after boiling water as a heat transfer medium to mature the food. The multi-functional electric hot pot has three steaming levels, high firepower, and is perfect for steaming fish.

   

6. 6 Cover and steam for 8 minutes to get it out of the pot; generally, it takes seven or eight minutes to use a high-fire stove or a large steaming cabinet in a hotel. When steaming seabass at home, it takes about 10 minutes at most. When steaming fish, the water in the pot should not be too little and the heat should be high.

   

7. 7 Prepare some shredded green onions, shredded red peppers, shredded green onions with white and leafy parts, and shredded red peppers. They can not only add color to dishes, but also add spiciness to the dish after being drizzled with hot oil, which can also remove the fishy smell and enhance the freshness.

   

8. 8 Pour out the water from the pot and add cooking oil to heat.

   

9. 9 After placing shredded green onions and chili peppers, pour low-salt light soy sauce and then hot oil.