Ingredients ?

Sea bass: 1 fish (480g)

Wine: 12g

Ginger: 25g (to spread on the bottom of the plate and on the fish)

Small peppercorns: 2

Small green onion: 1

Sea bass with soybean oil: 30g

Peanut oil: 30g

Steaming sea bass ?

The sea bass I used this time is to buy frozen fish (the seller has already removed the gills, scales, fish guts all cleaned up, to do it is very trouble-free), just need to take the fish out of the refrigerator ahead of time, thawed naturally in the bag, cleaned with water. The picture above shows the total weight of the fish after thawing and cleaning.

Cut a slit in the back of the cleaned fish, don't cut through underneath the belly, then coat with cooking wine and marinate for 20 minutes to deodorize.

Spread ginger on the bottom of the steamed fish plate (ginger should be peeled and shredded)

Put the fish marinated with cooking wine on the plate covered with ginger

Sprinkle less ginger and pepper rings on the fish

The water in the large steamer pot boils and then puts the fish plate on the steamer grates, cover the pot with a lid, and then turn on the heat to steam for 8 minutes (the time of steaming is related to the size of the fish). (the steaming time is related to the size of the fish).

At the end of steaming fish in another pot add peanut oil to heat

Fish steamed, first steamed fish plate more soup pour off, and then in the fish on the body of the fish dripping soy sauce, and then sprinkled with shredded green onions, and then the hot oil poured on the fish (pour hot oil will be bared sound, so that the temperature of the oil is appropriate), a sea bass steaming on the success of the sea bass.

The meat is tender, nutritious and delicious!

You can also do as this time, the green onion and ginger are reduced some, to highlight the fresh flavor of the fish is the main, this is according to their own preferences at will.