steamed bass
By JanisDurgan
The "huge mouth and fine scales" Su Shi said was actually a perch. The meat was smooth and had no thorns. It was freshly killed and steamed, making it extremely delicious.
Recipe Recommendations
- bass a
- onion Sanke
- Jiang several pieces
- salt appropriate amount
- chicken essence appropriate amount
- hot oil appropriate amount
- steamed fish oyster sauce appropriate amount
Steps for steamed bass
1
Buy a perch, not too big. When it is big, the meat will become loose. Half a catty to 8 taels is appropriate. You can take it back and kill it yourself and steam it immediately. However, the gills of the perch are tight and have a little barbs, so be careful.
2
Apply salt. Pay attention to the order of wiping, just from beginning to end, otherwise you will be stabbed by your dorsal fin.
3
I like to let the fish lie on the plate, with a few strokes in the stomach and a few strokes on the back to make the fish crawl and make it more balanced when steamed.
4
Steaming fish must be filled with spring onions. I usually use the local red spring onions in Guangdong. The local fragrance is very strong in season, but unfortunately it is only available in autumn and winter. However, you can use sun-dried red shallots. They are available all year round and are very fragrant.
5
Put a piece of ginger under the fish, put shredded green onions and shredded ginger on the fish, and leave the fins on both sides open. They will stand up when steaming, which is very beautiful.
6
Put water on steam, be careful to wait until the water boils before covering it, otherwise the fish will be steamed too old. Steaming small fish for 5-8 minutes.
7
After steaming, sprinkle with some chicken essence and chopped green onion.
8
Hot oil should be burned until it smokes.
9
Pour in hot oil and drizzle with a little steamed fish soy sauce. Completed. Best to eat it while it is hot.steamed bass Make Tips
Let's summarize the tips for steaming fish: 1 When eating fish, the highest level must be fresh, and the seasoning must be selected so that the fish flavor cannot be covered. 2 Apply salt and add ginger to remove the fishy smell. Do not use cooking wine. The sweetness of cooking wine is strong and will affect the flavor of the fish. 3 Cover the lid after the water is boiled. Don't steam for too long, otherwise the fish will get old. 4 Heat the oil. Bring the oil to the boil, but not too much, otherwise it will be greasy.