Fish is not only delicious and tender, but also has extremely high nutritional value. It is one of the indispensable nutritious delicacies on our daily table. Usually when we eat fish, we try to steam or stew it, which not only retains the original flavor, but also maximizes the nutritional value of the fish, especially fish rich in DHA (salmon, hairtail, yellow croaker, mackerel, etc.) fish, pomfret, seabass), steaming is the best way to cook it.

Many people put ginger and green onion on the bottom of the plate when steaming fish. After steaming, they have to take out the ginger and green onion, pour out the soup, or cut the back of the fish and stuff it with ginger slices. There are many steps. It’s more troublesome. I’m a lazy person and I like methods that can make it delicious without being too complicated. After all, I’m already very tired from work. The chef in the cafeteria gave me a simple and delicious method of steaming fish. It doesn’t use peanut oil. Salt, the steamed fish is as delicious as the one in the hotel. Let’s try it quickly.

First of all, you need to handle the fish well, cut off the tail and fins of the bass, and clean the belly of the fish. If the bass is larger, you can make a few cuts on the fish, which will make it easier to cook. Shorten the steaming time of fish to make the fish meat more tender. After the fish is processed, use kitchen paper or a clean cloth to drain the water from the belly and skin of the fish, and place it on a plate.

Prepare a large amount of shredded ginger and chives. Wash and arrange the chives, place them on the chopping board, place the kitchen knife diagonally on the chives, and push forward with force, as if scraping the chives. The shaved scallions will curl slightly, which not only looks better, but also allows the aroma of the scallions to come out better.

Spread the ginger on the fish. Don’t skip the shredded ginger. You can spread more ginger to remove the fishy smell and add fragrance.

Boil the water in the pot, add the sea bass, cover and steam for 8 to 10 minutes. The specific time depends on the size of the fish. Do not steam for too long to avoid the fish becoming old. After steaming, there will be a lot of soup at the bottom of the dish. Some people like to pour the soup away. I like to use fish sauce with rice, so I usually don’t pour it out. I add a lot of ginger and chives. The fish sauce is not fishy at all, and the rice is mixed with rice. Very delicious. When steaming the fish, keep the fire on high all the time and do not open the lid halfway.

Here comes the most critical step. After the fish is steamed, put the shredded ginger on top, pour the steamed fish soy sauce, then add 1 tablespoon of lard on the fish, cover the lid and steam for 30 seconds. or so, the lard will melt quickly.

The fish meat is fragrant and tender. It tastes like a restaurant in one bite. It is so fragrant. I never thought that steaming fish with lard would be so delicious. This steamed fish dish is a must-order dish for children every time they go home. Seabass is rich in DHA and is especially suitable for teenagers to eat. Moms, hurry up and try it.