1 seabass, accessories: 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1 small piece of ginger,

2 tablespoons light soy sauce, 1 head garlic, 1 teaspoon cooking wine, fine fragrance 2 green onions,

Step 1. Slaughter the fresh sea bass and clean it

2. Cut three cuts on both sides of the fish, first apply cooking wine and then salt on the fish

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3. Cover the fish with ginger slices and marinate for 10 minutes

4. Pour off the excess water on the plate and steam it in hot water for 10 minutes

6. Add a tablespoon of vegetable oil to a hot pot, add the garlic and stir-fry over low heat

7. Garlic Fry until golden brown

8. Pour out the water from the steamed fish on the plate and place the chives on it

9. Pour the garlic and oil over the fish while it is hot

10. Top with good light soy sauce at the end

Cooking Tips

Be careful with the heat when frying the garlic. After frying, it will have a burnt and bitter taste. After frying, immediately take it out of the pan and pour it over the fish to bring out the fresh and sweet taste of the fish.

Tips 1. Steamed fish soy sauce is the key to seasoning. It can be bought in most supermarkets. If it is not available, you can use umami soy sauce instead;

2. Only use green onions. Just shred the carrots and chive leaves just to add a little color;

3. Slightly marinate the fish with salt and pepper before steaming to make the fish more flavorful. If you don’t like it, you don’t need to marinate it. , the taste will be more tender.

Ingredients: One seabass, four chives, one piece of ginger, one chili, appropriate amount of soy sauce for steamed fish

Method:

1 Remove the scales from the seabass. Wash it clean and cut twice on the back of the fish, because the back of the fish is thicker and difficult to cook.

Then wipe the blood with a clean cloth or kitchen paper.

2 Arrange two broken chives on the plate. This is to allow space at the bottom of the sea bass to heat evenly.

3 Place the sea bass on top, stuff a few slices of ginger into the belly of the sea bass, and a broken chive to remove the fishy smell.

Steam the sea bass over high heat for about 8 minutes (depending on the fish) (depending on the size), take it out when cooked and set aside.

During the 4th period, cut the ginger and green onions into shreds. Soak the ginger and green onions in clean water.

This can keep the shape and color of the ginger and green onions beautiful, and the green onions can also be used. The soaked ones are more curved and look better.

5 After taking out the fish, if there is too much fish soup in the plate, you can pour out part of it,

Then add chopped green onions and ginger, heat oil in the pot, Pour the oil over the shredded green onion, ginger and fish

6Finally, pour the steamed fish with soy sauce.

1 seabass / 3 spoons of shredded ginger / 2 chives, 10g coriander / 40g rapeseed oil / 40g water, 1/4 teaspoon edible salt / 30g soy sauce.

Method:

1. Wash the sea bass, first scrape off all the fish scales. Then open the gills, use scissors to cut off the roots of the gills,

take out the gills, and then take out the fish's internal organs. Completely rub the black membrane inside the fish's belly, then turn on the faucet and rinse the fish body thoroughly.

2. Boil water in a pot, prepare a heat-resistant long dish for the fish, place it on the steaming rack, steam over high heat for 9 minutes, then turn off the heat.

Cut a little with a knife. If the fish meat and fish bones can be separated easily, the fish bones are transparent and they are cooked.

3. Pour out the water in the dish after steaming, and sprinkle some chopped coriander, shredded ginger and a small part of green onion.

4. Pour cooking oil, soy sauce, and green onions into a stainless steel bowl, heat it up and pour it on the steamed fish.

5. You can cut the middle part and remove the fish bones before eating.

6. Pour the sauce on the fish.