Steamed sea bass
A whole sea bass is steamed gently until the flesh turns silky, then showered with slivered ginger and scallions and finished with sizzling oil and light soy. Clean, sweet and restaurant-worthy, it celebrates the fish at its freshest.
Instructions
- 1
Clean the bass and make cross cuts on the fish body.
- 2
Add an appropriate amount of cooking wine, salt, onion slices, and ginger slices to marinate and let the flavors soak in.
- 3
Bring the water in the pot to a boil, place the fish on a plate and steam for 10 minutes, then pour out the juice from the plate (be careful, it’s hot; pouring out the juice from the first steaming of the fish removes the fishy taste).
- 4
Pick out the ginger slices and onion slices, add an appropriate amount of boiled sauce, cooking oil, peas, and sprinkle with chopped yellow pepper, then steam for another 3 minutes and take out, garnishing with red pepper rings.
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Ingredients
Main Ingredients
- Perch1 strip
- Broccoli1 piece (for garnish)
- Peato taste
- Chopped yellow bell pepperto taste
- Small red pepper ringsa pinch
- Blanched sauceto taste
Auxiliary Ingredients
- Ginger3 slice
- onion3 slice
Seasonings
- cooking wineto taste
- Edible oilto taste
- Salta pinch