Steamed Perch

The cooking technique of steamed sea bass is mainly steaming, with a light taste. It is one of the traditional specialty dishes in Guangdong Province. Sea bass is rich in various nutrients and has the highest DHA content among freshwater fish. Therefore, steamed sea bass is the most brain-boosting dish. Choose a sea bass weighing about 500 grams, steam it for just the right amount of time, and the fish will be tender and smooth, with the full flavor of the meat. The soup is sweet with rice wine and fragrant with soy sauce.

Process: steaming
Taste: salty and fresh
Time: 30 minutes
Difficulty: for beginners to try

Main ingredients:
One bass is killed now
A section of green onion
1-2 small green onions
A small half of red pepper
1 handful of ginger
15-20 grams of cooking wine

Auxiliary materials:
3-4 tablespoons of salt
25-30 grams of steamed fish soy sauce
Peanut oil 30-35ML

Method of steaming sea bass:

Step 1: Buy fresh sea bass at the market and have the shopkeeper help kill and clean it. Go home and clean the tail and other parts that may have fish scales left behind. Rinse with running water for 2-3 minutes to remove the blood. Prepare the ingredients.

Step 2: Wipe the fish body with kitchen paper towels, make three cuts on each side, evenly apply half of the salt, massage the fish for a while, insert ginger slices inside the cuts, sprinkle with more than half of the cooking wine, and let it marinate for 15 minutes.

Step 3: Finish marinating. Place sliced scallions in the belly of the fish, 2-3 slices is enough, to remove the fishy smell. Place the remaining ginger slices and spring onion sections on the fish, and sprinkle with the remaining cooking wine.

Step 4: Add a small half pot of water to the large steamer in advance, boil it, and then put the prepared fish on it. Steam for 12-15 minutes. Turn off the heat and wait for two minutes before opening the lid.

Step 5: Remove the steamed fish from the pan with the plate clip in the upper left corner of the picture below. Pour the steaming juice into a clean pot, add steaming fish soy sauce and remaining salt, cook over low heat until boiling, stir well to make a sauce, and pour it over the fish. Then, place red pepper rings cut with diagonal cuts on the fish body, slice green onions, and pull them into onion shreds. This is a good-looking dish. The key is the final step. In a clean pot, heat the peanut oil, and then use a spoon to sprinkle it on the fish one spoonful at a time. With a sound of sizzling, the steamed bass is ready! Be sure to eat it while it’s hot. Pick up a piece of fish meat and dip it in the soup, which tastes smooth and tender! It’s very fresh!

Step 6: Start tasting!