Generally 15 to 20 minutes can be, if it is steamed slightly larger fish, steaming time can be increased by 2 to 3 minutes;

Expanded:

Fish selection: the net weight of the fish is best to control in the 500 grams up and down, placed in the fish plate beautiful and generous is the primary and secondary , the key is the raw and cooked cooked more very easy to grasp.

1. If it is a slightly larger fish steamed, steamed time can be increased by 2 to 3 minutes; can also be two wooden chopsticks across the fish, so that the fish away from the bottom of the plate bottom, so that the fish body all-round heat quickly; also be able to stand up to the fish steamed, with a section of small onions to unfold the fish belly, so that the fish is stable and stood, and in addition, on both sides of the body of the fish cut a word knife flower, and in each knife slit into the ginger, bear in mind that, the dry million! Don't forget to virtual steam.

2. If you want to make the fish aroma less astringent, more mild, can be soy sauce, vinegar and a small amount of vegetable oil to adjust the flavor of the sauce to a small plate, with the fish steamed, to be false steamed with the fish after the pot, pouring on the body of the fish can be.

3. Steamed sea bass cooking is also a university of knowledge, from the selection of fish to seasoning, from the plate to the pot, from the degree of ripeness to the virtual steam, each process is to pay attention to. Natural taste can According to their own preferences to carry out the preparation, but the degree of cooked and false steamed but steamed sea bass "fresh" basic ensure.

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