Steamed seabass is one of the seafood recipes, using seabass as the main ingredient. The cooking technique of steamed seabass is mainly steamed vegetables, and the taste is salty and fresh. Sea bass is rich in various nutritional values ??and has the highest DHA content among freshwater fish, so steaming sea bass is the best way to nourish the brain.
Chinese name: Steamed seabass
Main ingredients: seabass
Category: Cantonese cuisine
Contents
Method< /p>
Nutritional value
Eating guide
Preparation tips
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Method
Nutrition Value
Eating Guide
Preparation Tips
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Method
Ingredients
Bass, onions, coriander, bass has an elongated body and flat sides, generally 30 to 40 centimeters in length and 400 to 1,000 grams in weight. It is distributed in the western Pacific and along the coast of China, with more in the Yellow Sea and Bohai Sea. It is one of the common economic fishes and is also a species developed for marine aquaculture. The main producing areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn, with the peak fishing season from October to November every year.
Method 1
Ingredients
Sea bass (1 piece, 700g), refined salt (a little), peanut oil (40g), shredded ginger (15g) , green onions (2 pieces),).
Production process
1. Slaughter the bass, remove the internal organs and wash it. Pour salt, shredded ginger, and peanut oil into the seabass belly. Place two or three green onions on the bottom of the dish, and place the seabass on the green onions.
2. Mix pork shreds, mushroom shreds, ginger shreds and (a little) hot salt, soy sauce, and ground chestnut powder, apply it on the fish, steam it over high heat for ten minutes, and take it out after it is cooked. Add half of the sauce, add shredded green onion and pepper and put it on the fish, then pour the boiling lard on top and add a little right amount of soy sauce wine.
Method 2
Steamed seabass
Ingredients
1 pound of fresh seabass, 1/2 cup of shredded green onion, 4 shredded ginger tablespoon, 1 tablespoon green and red chili shreds
Seasoning A
1/4 teaspoon salt, 1 tablespoon wine, 4 green onions, 4 ginger slices,
Seasoning B
1 tablespoon of water, 1/2 tablespoon of starch powder, a few drops of sesame oil
Production process
1. Wash the seabass Clean and marinate with seasoning A for half an hour.
2. Put it on a plate and steam for 10 minutes.
3. Heat the pot, add the steamed fish soup with shredded green onion, ginger and green and red pepper and bring to a boil. Thicken with seasoning B and pour on the fish. Add a few drops of sesame oil and serve. .
Features
This cooking method uses less oil and less salt, and uses fish juice, wine, green onion, and ginger to increase the flavor.
Method 3
[1]
Ingredients: sea bass, green onions, ham and shiitake mushrooms.
Accessories: salt, pepper, rice wine, steamed fish soy sauce
Steamed seabass
1. Clean the seabass and dry it.
2. Rub evenly with salt, pepper and rice wine and marinate for half an hour.
3. Soak the mushrooms, slice the round ham, slice the ginger, and cut the green onion into sections and set aside.
4. Stuff the scallions into the belly of the fish, place the ginger slices in place, surround it with ham and mushroom pieces, bring the steamer to a boil, put it on a plate, steam for 10 minutes, turn off the heat, and cook again. Steam for eight minutes, take out the plate, remove the ginger slices, pour soy sauce over the steamed fish, heat a little cooking oil in another pot, pour it over the fish and sprinkle with shredded green onions.
Method 4
Ingredients: 1 seabass about 600 grams, 5 clams, 6 slices of pork, 3 slices of ham, appropriate amount of Chinese cabbage.
Preparation: ① Remove the scales from the seabass, cut it cleanly, and make 2 cuts on both sides with a knife. Wash the Chinese cabbage and cut it in half, slice the pork and ham into slices, wash the clams and set aside.
②Place the Chinese cabbage in a bowl, then add the sea bass, and then arrange the clams on the side of the bowl. Pork and ham are placed on the back of the fish.
③Sprinkle salt, MSG and appropriate amount of water into the bowl. Put the seabass in the pot and steam it for 30 minutes.
Method 5
1. When packing the fish, cut the spine of the fish to prevent the overall deformation of the fish due to shrinkage of the bones after the fish is steamed.
2. Sprinkle the fish with cooking wine and a little salt, marinate it for a while, and sprinkle with shredded ginger.
3. Spread the green onion evenly on the fish (the belly, mouth and bottom of the fish should be added).
4. After the water in the steamer boils, put the fish into the pot. Steam for 6-7 minutes, turn off the heat and use the residual heat in the pot to "steam" for 5-8 minutes, then remove from the pot immediately.
5. Mix the steamed fish soy sauce and appropriate amount of water in a pot and bring to a boil.
6. Pour out the water in the plate and pour the hot seasoning into the plate.
7. Sprinkle green onions.
8. Finally, heat the oil and pour it on the fish, then sprinkle with red pepper and garnish.
Method 6
1. Take one seabass and remove its internal organs.
2. Make "one-character flower knife" on both sides to make it easier to steam and taste.
3. Beat the fish, apply salt and marinate for 20 minutes.
4. Cut the green onions and ginger slices into shreds respectively; cut the green leafy part of the green onions into thin strips, soak them in water and roll them up; steam the fish with soy sauce and set aside.
5. Rub the fish body with salt, and then put the onion and ginger shreds on top.
6. Pour in a spoonful of cooking wine.
7. After the water boils, put the fish plate into the steamer.
8. Before closing the pot, scoop out a spoonful of lard and place it on the fish. With the hot steam, the lard will slowly melt and penetrate into the fish.
9. For seabass a little over a pound, steam it over high heat for only six minutes, then turn off the heat. Then use the residual heat of the fire to "steam" for five minutes without removing the lid.
10. Use chopsticks to remove the green onions and ginger.
11. Pour in 2 tablespoons of steamed fish soy sauce and top with the chopped green onions.
12. Heat oil in another pan. When the oil is hot, pour it on the shredded green onions while it is still hot.
13. Garnish with coriander and red pepper rings and serve.
Step-by-step pictures of steamed seabass (5 photos)
Tips
1. Steamed fish soy sauce is the key to seasoning and can be purchased in general supermarkets Yes, there is no substitute for umami soy sauce;
2. Just use shredded green onions, shredded carrots and chive leaves just to add a little color;
3. Steam The fish is lightly marinated with salt and pepper to make the fish more flavorful. If you don’t like it, you don’t have to marinate it, and the texture will be more tender [2].
Nutritional value
Perch: Perch has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving coughs. It has a good tonic effect on people with insufficient liver and kidneys. Bass can also cure fetal dysphoria and oliguria. For expectant mothers and women who have given birth, seabass is a nutritious food that not only replenishes the body but will not cause excess nutrition and lead to obesity. In addition, there is a lot of copper in the blood of bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. People who are deficient in copper can supplement it by eating seabass. Among freshwater fish, seabass has the highest DHA content in muscle fat among all tested samples. In order to avoid reducing the loss of valuable DHA in fish when eating, you must also pay attention to reasonable cooking methods. DHA is not resistant to high heat, so for DHA-rich fish, it is recommended to steam or stew. It is not recommended to fry, because frying at too high a temperature will greatly destroy the precious DHA, so steamed seabass is the best way to nourish the brain.
Jinhua ham: The ham is bright in color, distinct in red and white, the lean meat is salty and sweet, the fat meat is fragrant but not greasy, and delicious. Ham is rich in protein, fat, vitamins and minerals. Ham is made through winter and summer. After fermentation and decomposition, various nutrients are more easily absorbed by the human body. Ham is warm in nature, sweet and salty in taste. It has the effects of strengthening the spleen and appetizing, promoting body fluids and blood, nourishing the kidneys and replenishing essence. It can be used to treat symptoms such as fatigue and fatigue, spleen deficiency and lack of food, chronic diarrhea and dysentery, and soreness and weakness of waist and legs.
Shiitake mushrooms (fresh): Shiitake mushrooms have the nutritional characteristics of high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Shiitake mushrooms contain a kind of wheat alcohol that is lacking in general vegetables. It can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the body's ability to resist disease. Normal people eating shiitake mushrooms can prevent cancer. Cancer patients eating more mushrooms can inhibit the growth of tumor cells. Mushroom dietary therapy has a certain weight loss effect on patients with thick abdominal wall fat. Shiitake mushrooms contain glands, choline, tyrosine, oxidase and certain nucleic acid substances, which can lower blood pressure, cholesterol, and blood lipids, and can also prevent diseases such as arteriosclerosis and liver cirrhosis. Lentinan can increase the activity of helper T cells and enhance the body's humoral immune function. A large amount of practice has proved that shiitake mushrooms have a wide range of cancer prevention and treatment capabilities and have been used in clinical treatments. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have therapeutic effects on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.
Cilantro: Coriander contains a lot of volatile oils, and its special aroma is emitted by the volatile oils. It can remove the fishy smell of meat, so adding some coriander to some dishes can have the unique effect of removing the fishy smell and increasing the taste. Coriander extract has significant functions of producing sweat, clearing heat and clearing rash. Its special fragrance can stimulate the secretion of sweat glands, prompting the body to sweat and clear rash. It also has the effect of harmonizing the stomach, because the spicy fragrance of coriander can promote gastrointestinal motility and has the effect of appetizing and refreshing the spleen.
Eating Guide
When steaming seabass, do not remove the internal organs from the belly. Use chopsticks to twist the internal organs out of the mouth, wash them clean, make a few cuts on the fish, and touch some salt. Place the fish on a plate lined with chopsticks and hold it up until cooked.
Tips for steaming fish: After the water is boiled, put the fish into the steamer, take it out after 3 minutes, pour out the fish soup in the plate, and then put it back into the steamer to continue steaming. There will be no fishy smell after the fish is cooked. When steaming expensive live fish, only add salt, shredded green onions and very little shredded ham when pouring out the soup after steaming for 3 minutes. No other seasonings are used to highlight the fish flavor.
Preparation Tips
1. Steamed fish must be fresh, so that the steamed fish will be fresh and delicious. Frozen fish is not suitable for steaming.
2. The time for steaming fish depends on the thickness of the fish. Generally, it takes 8-10 minutes to steam the whole fish (without cutting the fish), while steaming the fish with this kind of cutter depends on the thickness of the fish. The thickness ranges from 3-5 minutes.
3. The soup after steaming the fish is very fishy, ??so be sure to pour it away before pouring hot oil and sauce.
4. To judge whether the fish is steamed, you can look at the fish eyes. After the fresh fish is steamed, the fish eyes will protrude outward.
5. Place bamboo chopsticks on a long plate first, and then put the fish. The hot air can circulate easily during steaming, which can shorten the heating time and make the whole fish evenly heated. If the fire is hot enough, steam for 10 minutes. If the steaming time is slightly longer, the meat spines will not be easily separated and the freshness will be lost.
6. The seabass must be marinated with cooking wine and salt first. The cooking wine can remove the fishy smell, and the salt can add flavor. The fish that has been marinated first will not be bland and tasteless when steamed.
7. Be sure to boil the water before putting the seabass in the steamer. Steaming in the boiling water can ensure the tenderness of the fish.
8. Stuffing meat balls into the fish belly is to keep the fish body plump after steaming. You can also stuff more green onion knots and shredded ginger here.
9. The time for steaming the fish is adjusted according to the size of the fish. This fish is about half a catty and steaming for 5 minutes is enough. However, it must be steamed thoroughly! The fish steamed in this way is soft, tender, delicious and aromatic, and has high nutritional value.
Recipes that are incompatible with each other
Basks: Do not eat seabass with beef and mutton fat, cheese and the Chinese medicine Nepeta. Coriander: When taking tonics and Chinese medicines such as Atractylodes and Paewan, it is not advisable to take coriander to avoid reducing the efficacy of the tonics. Do not add coriander when eating pork, otherwise it will increase heat and produce phlegm.