Introduction: Autumn is the prime season for fat and delicious sea bass. The fish from this period is not only meaty and nutritious but also has the dual benefits of moistening dryness and nourishing the stomach, making it the top choice for autumn nourishment.
Soy Sauce Steamed Sea Bass
Sea bass is sweet in flavor and neutral in nature. It can nourish the liver and kidneys, strengthen the spleen and stomach, and resolve phlegm and relieve coughing. For those with a weak spleen and stomach or poor digestion, it offers excellent nourishing effects. It begins to plump up after autumn and is most nutritionally rich by late autumn and early winter.
The meat of the sea bass is shaped like garlic cloves, making it perfect for steaming. Here's how to steam it: Clean the fresh sea bass and rub it evenly with salt. Place a few slices of scallion and ginger at the bottom of a plate, put the fish on top, and place two slices of ginger inside the belly and on the body. Steam for eight minutes. After removing from the steamer, drizzle with some soy sauce for steamed fish, sprinkle with chopped scallions, and heat oil in a wok, then pour it over the top.
Tofu Sea Bass
For those who prefer a bolder flavor, you can try making Spicy Fermented Black Bean Steamed Sea Bass. To prepare, cut off the head and tail of the fish, and slice the back into pieces about 1 cm wide. Sprinkle with salt, scallions, ginger, cooking wine, and light soy sauce, then marinate for 15 minutes. Place the head, tail, and body slices on a plate and cover with fermented black beans. Steam in a steamer for 8 minutes, then turn off the heat and let it steam gently for another 5 minutes. Sprinkle with chopped scallions and red bell peppers, and finally, drizzle with hot oil.
Steamed Sea Bass