Saltwater bass has high purine content.
Sea bass recipes
Braised seabass with shepherd’s purse, steamed seabass, Yunzhong seabass, Bazhen four-cheeked seabass, fresh fish noodles with watercress, crispy scale seabass, Thai steamed seabass with lemon, Jinhua unicorn Steamed seabass, spicy baked seabass, colorful seabass, steamed seabass with XO sauce with vegetable tofu, sansho pepper seabass, astragalus seabass cup, wine grilled seabass, lemon milk seabass, steamed seabass with garlic, crispy seabass and charcoal grilled seabass steak.
Grilled seabass
1 seabass, 2 lotus roots, 2 garlic sprouts, 1 handful of coriander, 1 celery, half green onion, 5 slices of ginger, 1 star anise, fennel seeds Appropriate amount, 6 dried chili peppers, 1 small handful of Sichuan peppercorns, 1 tablespoon of bean paste, appropriate amount of light soy sauce, appropriate amount of white sugar, appropriate amount of cooking wine, and appropriate amount of salad oil.
1. Cut the sea bass and slice the green onion diagonally. Slice ginger. Cut garlic sprouts, celery, and coriander into sections
2. Heat a pan, add oil, and fry the sea bass skin side down over medium heat
3. Slice the lotus root and cook, spread the lotus root flat on the At the bottom, put the fried fish
4. In the pan for frying the fish, add onion, ginger, garlic sprouts, coriander, celery, Pixian bean paste, dried chili, star anise, and fennel, stir-fry until fragrant, and add raw Smoke, cooking wine, sugar, and salt to taste
5. Pour the fried sauce into a container, spread it around the fish, bake it in the container at 200 degrees for 10 to 15 minutes, take it out of the oven and sprinkle with the reserved Coriander leaves.
Ingredients: 3 tomatoes, 1 seabass, 2 thin slices of lemon, 3 slices of ginger, appropriate amount of green onions (for 4 people).
Cooking method: Wash tomatoes, remove stems and cut into pieces; scrape scales and remove internal organs from seabass, wash and fillet them. Add an appropriate amount of water to the pot, add ginger slices and a small amount of cooking oil. After the water boils, add the seabass fillets, then add lemon slices and tomatoes. When cooked, add an appropriate amount of salt to taste, and sprinkle a small amount of chopped green onion. ?
Steamed seabass
Main ingredients: one piece of river seabass
Accessories: shredded onions and ginger, green and red peppers, coriander segments
Seasonings : Light soy sauce, steamed fish soy sauce, cooking wine, salt, chicken essence, white sugar, white vinegar
Steamed sea bass
Method: scald with 80-degree warm water and scrape off the mucus: cut the fish dorsal fin with your mouth Make an oblique cut 1.2 cm deep and 12 cm long on each side to make the fish meat relatively consistent; marinate with cooking wine, onion, ginger, and salt for 10 minutes: place onion and ginger on the bottom of the plate, pour two small spoons of oil before steaming, and steam the pot Add water and white vinegar, steam over high heat for 10 minutes, remove from the pan and change to a plate: cut green and red pepper into thin strips, soak in cold water until rolled; sprinkle onion and ginger shreds on the fish, add scallion, fish soy sauce and the above condiments. Double the boiling water to make a bowl of juice; heat the oil until it is 70% hot, pour it on the green onion and ginger shreds on the fish, put the bowl of juice into the pot and pour it into the bottom of the plate, add the coriander segments and green and red pepper shreds and serve.
Pine nut seabass
1. Ingredients
1 seabass
10 grams of pine nuts
10 ml of cooking wine< /p>
1 piece of ginger
5 grams of tomato paste
10 grams of green beans
10 grams of corn
2 carrots
10 grams of starch
1 egg
20 grams of oil
10 grams of salt
5 grams of chicken essence
2. Steps
First clean the fish, cut it into pieces, add appropriate amount of salt, chicken essence and cooking wine and marinate for about 10 minutes, then add egg white.
Then we coat the fish with dry starch. Every part of the fish must be coated with dry starch, and it must be evenly coated. Stuff ginger pieces into the fish’s mouth, and fry the fish head in the oil pan first. .
Then we put the fish meat and fish tails in the pot and fry them for about 2 minutes, then take them out and put them on a plate. Finally, we leave the base oil to fry the pine nuts.
After frying, take it out, then fry the green beans, corn kernels and carrot kernels, add tomato sauce and water to boil. Then add pine nuts, finally add water starch, and pour the cooked sauce on the fish.