The meat of perch fish is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves and is best for steaming, braising or stewing. Especially in late autumn and early winter, mature bass are particularly fat and the nutrients accumulated in the fish are the most abundant, so it is the best time to eat fish.
The delicacy of steaming is well known. My little secret is to use chopsticks to hold the fish up when steaming.
steamed bass
By DameonMurray
Recipe Recommendations
- green pepper 1/4 of
- red pepper 1/4 of
- onion 20 grams
- Jiang 20 grams
- coriander 3 trees
- yellow wine 30ml
- steamed fish oyster sauce 50ml
- white granulated sugar appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for steamed bass
1
After washing the bass, cut three knives on both sides of the fish, pour rice wine, apply a little salt to marinate, and also dispose of the fish belly.
2
Take most of the onions and ginger and cut them into slices for later use. Put green onion and ginger slices on the edge of the fish, and put the rest into the fish belly and marinate for 15 minutes.
3
Cut the remaining onions and ginger into thin strips, cut the green and red peppers into thin strips, and cut the coriander into sections for later use.
4
Boil the water in the steamer over high heat, place the chopsticks on a plate, place the fish on the chopsticks, cover the lid and steam for about 8 minutes.
5
To make the seasoning sauce, add steamed fish soy sauce, white sugar, white pepper, a little salt into a bowl, and mix well with appropriate hot water.
6
After steaming the fish, remove all the onions and ginger on the fish, carefully move it from your chopsticks to a clean plate, sprinkle with the chopped shredded onions and ginger, shredded green and red peppers, and parsley, and pour on the sauce.
7
There is also a critical step. The peanut oil is heated in a frying pan and poured on the fish, making a sound of "Zi, Zi, Pa, Pa,".steamed bass Make Tips
1 When steaming the fish, put the fish on the air. After steaming, remove all the onions, ginger and the soup on the plate. 2 The final joy oil is also very important. 3 The time to steam fish is well controlled and the time should not be long.