Steamed fish has tender, delicate meat and a fresh, savory flavor. It can help replenish the body, reduce weakness, and combat fatigue. There are also many key techniques to its preparation. Method for steaming fish: Place the fish in the steamer once the water is boiling and steam for 6-7 minutes.
Steamed Sea Bass
First, the fish should weigh about 600 grams. This size looks beautiful on a serving plate and is easier to cook properly. When preparing the fish, you can saw through the spine from the inside with the back of a knife to prevent the bones from contracting and deforming after steaming. Then, rub the sides of the fish evenly with lard (or vegetable oil), and add a little white wine. Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms. Place this mixture in the fish's cavity. This will enhance the flavor, support the belly, and ensure the fish remains plump after steaming. Take a large piece of old ginger and cut it into long, even, attractive shreds. Take the middle section of a scallion (the part that is neither green nor white, and cut it into shreds of the same length as the ginger). Spread the ginger and scallion shreds on the serving plate. Place the fish on top, and then sprinkle some more ginger and scallion shreds over the fish.
When you start cooking, it is crucial to place the fish in the steamer only after the water is boiling. Steaming the fish in cold water will ruin it. The secret to many steamed dishes is adding the food to the steamer after the water has come to a boil. Steam for 6-7 minutes, then turn off the heat. The timing is critical for steamed fish. After turning off the heat, do not open the lid. Let the fish "steam" in the residual heat for another 5-8 minutes before removing it from the pot. Then, drizzle the pre-prepared sauce (soy sauce, vinegar, vegetable oil, and a little salt or no salt) all over the fish. Garnish with a few sprigs of fresh cilantro and serve.