The sea bass has less spines and the meat is fresh and tender. We often cook it for the elderly and children at home. As long as you master two points when steaming sea bass, you can steam fresh and delicious sea bass.

First, the time for steaming fish should be controlled according to the size of the bass. Second, the soup of steamed seabass is rather fishy and must be discarded.

The specific method is as follows:

1. Wash the seabass, cut the back open, apply a small amount of salt and let it sit for a while to facilitate the flavor.

2. Put the sea bass, scallions and ginger slices into the plate, heat the hot water in a steamer, add the sea bass after the water boils, cover the pot and steam for eight minutes (about 500-600 grams in weight) over medium-high heat. (bass), turn off the heat immediately when the time is up, do not lift the lid, and simmer for 3 to 4 minutes.

3. After simmering, take out the fish plate, pour out the steamed fish juice, pick out the onion and ginger from the steamed fish, then pour some steamed fish soy sauce, add fresh shredded onion and ginger, iron Heat the oil in a pan, pour the hot oil into the fish and it's done.

The seabass steamed in this way is particularly tender, not fishy at all, and very delicious.