steamed bass
By WilberKuphal
Weever, also known as sea perch, zhai flower, perch board, four-rib fish, etc., is commonly known as perch and shark. It is also known as one of the "four famous fish" along with Yangtze River shad and Taihu Lake silver fish. The meat of the perch is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves, so it is best to steam, braise or stew.
Recipe Recommendations
- bass a
- minced meat appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- dried radish appropriate amount
- Weijixian soy sauce appropriate amount
- water starch appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for steamed bass
1
One perch (which has been slaughtered by the stall vendor), wash it.
2
Cut a 45-degree oblique knife on both sides of the fish at an interval of about 2 centimeters, and apply a spoonful of cooking wine and a spoonful of salt to the fish. Rub well and marinate for more than an hour.
3
Prepare shredded ginger and green onions and a small ball of chopped meat.
4
Put appropriate amount of shredded ginger, chopped green onion and garlic slices on the fish body and the fish maw. Before putting on the steamer, put the meat balls into the fish maw (so that the fish body can remain plump after steaming), sprinkle with appropriate amount of dried radish, and pour a spoonful of delicious soy sauce. Boil water in the pan, add and steam for 5 minutes, turn off the heat and steam for 5 minutes. (Don't lift the lid of the pot during this process)
5
Prepare shredded radish, shredded garlic, chopped green onion and 2 tablespoons of delicious soy sauce.
6
After steaming the fish, heat the oil in another pan, and saute the minced garlic and dried radish until fragrant.
7
Quickly add 2 tablespoons of soy sauce and steamed fish soup, and finally use water-starch to thicken. (Be quick here, otherwise the soup will run out.)
8
Finally, pour the soup on the fish.steamed bass Make Tips
1. The bass must be marinated with cooking wine and salt first. The cooking wine can remove the fishy smell and the salt can add flavor. The marinated fish that has been marinated first will not feel dull when steamed. 2. Be sure to boil boiling water before putting the bass into the steamer. Only by steaming the boiling water in the pan can the fish be tender and smooth. 3. Stuffing meat balls into the fish belly is to keep the fish body full after steaming. You can also put more onion knots and shredded ginger here. 4. The time for steaming the fish is adjusted according to the size of the fish. This fish is about half a catty. It is enough to steam for 5 minutes. However, it must be steamed in vain! The fish steamed in this way is soft, tender, smooth, delicious and fragrant, and has high nutritional value.