Introduction: October is the prime season for fat and delicious sea bass. The fish from this period is rich in nutrients and has a tender, flavorful flesh. It also offers the dual benefits of moisturizing the body and nourishing the stomach, making it the top choice for autumn nourishment.
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 to relieve coughing. For individuals with a weak digestive system, it serves as an excellent tonic. The fish begins to plump up in autumn, and by late autumn and early winter, its nutritional reserves are at their peak.
Spicy and Fragrant Sea Bass Hot Pot
The flesh of sea bass is firm and flaky, making it ideal for steaming. The method for steaming is as follows: Clean a fresh sea bass and rub it evenly with salt. Place a few slices of scallion and ginger on a plate, put the fish on top, and place two slices of ginger in the belly and on the body of the fish. Steam for 8 minutes. After removing from the steamer, drizzle with some steamed fish soy sauce and sprinkle with shredded scallions. Heat oil in a wok and pour it over the fish.
Steamed Sea Bass
For those who prefer a stronger flavor, you can try making Spicy and 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, scallion, ginger, cooking wine, and light soy sauce, then marinate for 15 minutes. Arrange the head, tail, and body slices on a plate and cover generously with fermented black beans. Steam for 8 minutes, then turn off the heat and let it steam for another 5 minutes. Top with chopped scallions and diced red bell pepper, and finish by drizzling with hot oil.
Egg Skin Sea Bass Rolls