Hello everyone, this is Shanye Food. Sea bass is rich in various nutritional values ??and has the highest DHA content among freshwater fish. Therefore, steaming sea bass is used to prepare it, which is particularly nourishing for the brain. Steamed seabass is one of the famous traditional dishes in Guangdong Province. The seabass weighing about one pound is selected, and the appropriate heat is used to make the fish tender and smooth.

But if you want the steamed seabass to taste delicious, the seasoning is the most important. When steaming, you must remember the trick of adding 2 and adding 3, so as to ensure that the fish meat is fresh and white. Fishy smell. Next, I will share with you the methods and techniques of steaming sea bass. Come and follow me to learn the correct way.

Food: Steamed seabass

Ingredients: seabass, beer, onion, ginger, red pepper, steamed fish soy sauce, light soy sauce, salt

Preparation steps

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1. First of all, when we buy bass, we must ensure that the bass is fresh. Its vitality will directly affect the quality of the meat. Choose one that swims very fast for better meat quality. Ask the store owner to help you take it home before you take it home. We also need to remove the gills and fins of the fish, and trim the fishy areas with the most fishy smell and toxins. In addition, the black lines and black membranes in the fish belly also need to be cleaned. Many people forget this step.

2. After the bass is processed, we need to use a knife to make a cut on the back of the fish just below the fins, and cut the thick meat along the body of the fish. Then make a similar cut in the middle between the thin and thick fish meat and the fish belly. Be careful not to cut off the joints and make them lie down.

In this way, the fish will be heated evenly during the steaming process, making the steamed fish taste fresh and delicious, making it easier to savor. Then we need to put the sea bass into a bowl, put in a few slices of ginger and a green onion, and then pour a can of beer into it. The most important thing is to steam the sea bass beer. Here we are going to add three things, namely onions, ginger and beer.

3. So what are the differences if 2 is left out? The first thing not to add is cooking wine. The taste of cooking wine is very strong and it will cover up the fresh aroma of fish. Therefore, you must not add cooking wine when making it. The second thing that cannot be added during pickling is salt. If you add a little salt to the fish, it will affect the taste of the meat and cause the fish to become old and dull.

Therefore, when we pickle fish, we must not add salt and cooking wine. Next, we have to rub the onion and ginger together to get the onion and ginger juice, and give the fish a massage spa. Don’t forget the fish belly, so that the fish head and tail can be fully immersed in the beer, and then marinate it for ten minutes. Five minutes.

4. During this time, we need to cut some shredded onions, ginger, and red peppers for later use. After the seabass is marinated, take it out, put two chopsticks on the bottom of the fish plate, put the seabass on top, and put a few slices of ginger and a little green onion on the back of the fish, and then sprinkle a little on the surface of the fish. of table salt to give it a little flavor.

Add water to the pot and boil it in advance. After the steam is turned on, put the fish into the steamer for steaming. This step is very critical. Do not put the fish in cold water. We just need to cover it, turn to medium-low heat and let it steam for about 8 minutes. When the time is up, turn off the heat and take it out, pour out the soup inside, remove the chopsticks and green onions and ginger, pour in the steamed fish soy sauce and light soy sauce, sprinkle with three shreds, then pour in hot oil and serve.

Summary:

The above is today’s steamed seabass sharing. Remember to keep in mind what I told you when making this dish in the future. Do not add 2, add 3, and the fish will be cooked. Tender and delicious.