Home-style recipe for stewed seabass:

Recipe 1

Ingredients to prepare: appropriate amount of seabass, tomatoes, coriander, ginger, salt, light soy sauce, pepper, cooking wine , appropriate amount of sweet potato flour.

Method Steps

1. Slaughter the seabass, wash and drain, remove the head, remove the bones, and cut into fillets;

2. Place fish fillets in Add light soy sauce, pepper, cooking wine and sweet potato powder and marinate;

3. Score the tomatoes with a cross knife, scald them with boiling water and peel them;

4. Put them in the pot Heat oil, add ginger slices and sauté until fragrant, add fish head and fish bones and fry until fragrant;

5. Add appropriate amount of water, bring to a boil, add tomatoes and stew until soft, then add fish fillets;

6. Add a little salt and cook slightly, add coriander and chopped green onion and serve.

Method 2

Ingredients preparation: small sea bass, appropriate amount of onion, ginger and garlic, water, a little salt, 25ml peanut oil.

Method Steps

1. Wash the sea bass, remove the scales and fry it, then add onions, ginger and garlic;

2. Add an appropriate amount of water and cook over high heat Bring to a boil, cover the pot and simmer on low heat for 10 minutes;

3. Sprinkle some chopped green onion when taking it out of the pot.

Introduction to seabass

Seabas (scientific name: Lateolabrax japonicus), an animal of the genus Perchidae of the family Perchidae, is one of the "four famous freshwater fishes in China".

Perch has a long body with flat sides, the lower jaw is longer than the upper jaw, and the meat is solid and garlic-shaped. It grows and fattens in fresh water and inhabits the bottom of clear flowing water. It lurks during the day and is active at night, preying on shrimps and small fish. It is distributed in the western Pacific and is produced along the coast of China, with more in the Yellow Sea and Bohai Sea.