Prepare ingredients: 1 sea bass, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 1 piece of ginger, 2 small green onions.

Note:

1, steamed fish soy sauce is the key to seasoning, usually supermarkets can buy, really do not have can be replaced with fresh flavor soy sauce;

2, only shredded green onions can be used, carrot julienne and parsnip leaves are just for a little more color;

3, steamed fish before a little marinade with salt and pepper is in order to make the fish more flavorful, do not like you can not marinate! The taste will be more tender.

Steps -

1, sea bass scaled and gutted and cleaned (this step please merchants on behalf of the work can be),

2, the fish will be cleaned, in the fish on the body diagonally cut on the three cuts

3, ginger and scallion shredded standby

4, and then put the fish into the dish, fish Put the ginger and scallion on the fish

5, add the right amount of water in the pot, put the fish in the pot

6, cover the pot, open the fire and steam for 10 minutes

7, take the steamed fish out, remove the ginger and scallion on the fish, and then pour off the soup from steaming the fish, spread the ginger and scallion on the body of the fish

8, frying pan with the right amount of oil, heat up the oil, the best Burn until smoke

9, will be hot oil dripping in the body of the fish, there will be a sound, proving that the oil temperature is enough

10, and then add an appropriate amount of steamed fish soy sauce

11, finished

Expanded information:

Nutritional Value--

Bass: Bass has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, and resolving phlegm and relieving coughs, which is a good tonic for those with liver and kidney deficiencies. Perch can also cure fetal restlessness, produce less milk and other diseases. Expectant mothers and produce women eat perch is a kind of both tonic, and will not cause overnutrition and lead to obesity nutritional food, is fitness and blood, spleen and qi and benefit the body well-being of the best products.

In order to avoid letting the fish in the valuable DHA in the food to reduce the loss, but also pay attention to the reasonable cooking method. DHA does not tolerate high heat, so for DHA-rich fish, it is recommended to use the method of steaming or stewing, do not recommend deep-frying, because frying the temperature is too high will greatly damage the valuable DHA, so steaming sea bass is the most complementary to the brain.

Reference: