Steamed seabass, a simple and quick Cantonese home-cooked dish

1. Slaughter and wash the seabass, rub salt on the back of the fish, massage the fish body with ginger slices, and pour out the marinated juice.

2. Place the ginger slices under the fish, steam over high heat for 8 minutes, then turn off the heat and simmer for 1 minute.

3. Cut the ginger and onion into shreds.

4. Pour out the steaming fish water, discard the ginger slices, pour soy sauce and add shredded green onions.

5. Add oil to the hot pan, sauté the shredded ginger until fragrant, and pour it on the fish.