steamed bass
Fresh perch, cooked by steaming, can preserve the nutrition and flavor of the fish to the greatest extent. It is healthier and the operation method is simple.
Recipe Recommendations
- bass a
- onion the two
- Jiang appropriate amount
Steps for steamed bass
1
Scaled the bass to remove the internal organs and wash off the blood. Make a few cuts on the back of the fish on both sides, apply a little salt to the fish belly, and fill a few slices of shredded ginger and shallot.2
Put a few scallions on the plate first, then put the bass on it, and then put a few slices of ginger on the back of the fish.3
Be sure to wait for the water in the pan to boil before putting the fish into the pan and steaming for 8 minutes over high heat.4
When steaming fish, prepare sauce, put soy sauce, a little salt, sugar in a bowl, add some water, mix well, set aside.5
After steaming the fish, dump the water from the plate, throw away the onions and ginger, and re-spread the shredded onions and a little shredded ginger.6
After heating the oil in another pot, it will almost smoke. Then quickly pour the boiling oil on the shredded green onions, then put the mixed sauce into the pot to boil, and pour it on the fish.steamed bass Make Tips
1) Clean the black membrane from the fish belly thoroughly; rubbing some salt inside before steaming can reduce the fishy smell. 2) After steaming, be sure to pour off the excess liquid so the fish won't be fishy. 3) You can use steamed fish soy sauce instead of sauce; pour it directly over the fish after drizzling with hot oil.