steamed bass
Ingredients: salt,coriander,shallots,bass,pepper,cooking wine,Jiang,green onions
Recipe Recommendations
Steps for steamed bass
1
Marinating: Wash the beaded bass, pour a little refined salt into your palm, knead it, smear the inside and outside of the fish, sprinkle with a little pepper powder, pat with a little cooking wine, spread with shredded ginger and marinate for 10 minutes.2
Sauce mixing: Spread a thin layer of oil on the steamed fish plate, spread ginger slices and green onions and white sections at intervals in the center of the plate, and place the marinated fish on it; prepare steamed fish sauce. I personally like to use Li Kum Kee to steam fish soy sauce + homemade mixed soy sauce + a little cooking wine + a little pure sesame oil.3
Steaming: After the water in the steamer has boiled, put in the steaming fish plate, put in a small bowl of steamed fish juice (do not pour it on the fish), cover the lid tightly, and steam over water and high heat for about 8 minutes (The time can be adjusted depending on the size of the fish and whether the knife is changed) Turn off the heat, steam for 1-2 minutes, and start the pan immediately;(The highest level of steaming fish is that the steamed fish is in the shape of "garlic cloves", which is the most delicious.)4
Pour sauce and boil oil: Use the time of steaming the fish to do the following tasks: Shred ginger and shallot, soak them for cold and white; take out 3 pieces of steamed fish, pour away the juice that seeps out during steaming the fish, and spread it with shredded ginger, shredded onions, and shredded coriander, pour the 2 pieces of steamed fish sauce; quickly pour the boiled oil on the plate and serve.