How to steam the kind of steamed seabass you get in hotels that has no fishy smell at all?

1. First, the fish must be cleaned: the fish scales must also be scraped clean.

Moreover, the black film in the fish belly must be cleaned and the fishy lines must be removed.

2. After the fish is cleaned, add a little salt, pepper, scallion oil, cooking wine, shredded ginger, and green onions and marinate for five minutes.

3. Steaming fish is also very important when steaming. The first step is to arrange the fish on the plate. It is not just about placing the fish on the plate randomly. It is necessary to ensure that the steam circulates in the pot so that the fish is heated evenly. The conventional method is to add chopsticks.

Place ginger slices and scallion segments on the bottom of the plate so that the bottom of the fish can be exposed to steam during steaming, so that it can be heated evenly during steaming.

The length of steaming time is also important. If the time is short, the fish will be undercooked. If the time is long, the fish will become old.

The time is calculated based on the fish weighing one kilogram. Generally, it is better to steam the fish weighing one kilogram for about eight minutes (the calculation time is calculated after the water in the steamer boils and then the fish is put in.).

4. Finally, when pouring oil on the steamed fish, add ginger, green onion, and chili shreds to add fragrance, and finally pour the special soy sauce to complete the steamed fish dish.