The characteristic of Hunan cuisine: Steamed Sea Bass with Chopped Chilies. After eating steamed sea bass too often, people often find it too bland, especially for ladies from the Northeast region—they simply can't eat it without chilies! If you want to eat sea bass but with a stronger flavor, you might as well try learning how to make Steamed Sea Bass with Chopped Chilies. It's savory, spicy, and has everything you could want!
Steamed Sea Bass with Chopped Chilies
Steamed Sea Bass with Chopped Chilies
Cooking Time: 13 minutes
Benefits: Protects eyesight
Ingredients: 300g cleaned sea bass, 45g chopped chilies, a little bit of ginger slices and chopped green onions
Seasonings: Salt, Benwei seasoning, cornstarch, cooking wine, starch water, and cooking oil as needed
Instructions:
1. Cut the sea bass from the tail, use a horizontal knife to slice off the flesh, and keep the fish bones for later use.
2. Slice the fish flesh at an angle, then mix with salt, Benwei seasoning, starch water, ginger slices, and cooking oil. Marinate until the fish is flavorful.
3. Mix the chopped chilies with cornstarch, Benwei seasoning, and cooking oil to make the sauce.
4. Take a clean steaming plate, arrange the fish bones, sprinkle with salt and cooking wine, then place the fish slices and spread the sauce evenly on top.
5. Place the entire plate in a steamer and cook until done. Remove, add chopped green onions and hot oil, and it's ready to serve.
Little Tips:
1. Especially for pregnant mothers experiencing edema or a restless fetus, these conditions can be improved by eating sea bass.
2. Benwei Shuizhen is a seasoning made from deep-sea sea bass extract, which can meet the nutritional needs of pregnant women, making it both delicious and healthy.
3. Cooking wine is used in cooking to enhance the aroma and freshness of the dish.
Spicy duck tofu