Steamed Sea Bass
Fresh sea bass is steamed whole with ginger and scallion, then finished with a drizzle of hot oil and light soy sauce. The gentle cooking keeps the flesh silky and sweet.
Instructions
- 1
Clean the bass, remove the scales and internal organs, and cut it into nice diagonal slices. Sprinkle the fish with cooking wine, blanching sauce, and an appropriate amount of salt.
- 2
After the water in the pot boils, place the steaming fish plate (this fish plate is a bit large, so it has to be placed at an angle), then cover it and steam for 10 minutes.
- 3
Steamed sea bass.
- 4
First, pour out the broth.
- 5
Then strain the broth.
- 6
Pour it back into the plate, the pattern of the bass is very beautiful, and the fish meat is tender and delicious.
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Ingredients
Main Ingredients
- Perch1 strip
- Blanched sauceto taste
Auxiliary Ingredients
- Ginger slices3 slice
Seasonings
- Edible oila pinch
- cooking wineto taste
- Saltto taste