Props to use:
Deep frying pan, lid, steaming rack, colander, chopper, chopsticks
Ingredients to use:
Bass ? 1 tail
Black bean soy sauce ? Moderate amount
Sea salt ? Moderate amount
Rice wine ? 1 tablespoon
Scallion ? 2 pieces
Ginger ? 6 slices
Chili pepper ? 1 stick
Sugar ? 2 tbsp
Cilantro ? 2 stalks
Sesame oil 1 tbsp
Cooking steps:
1Deodorize: Take out the guts
Remove the guts of the fish, and then wipe off the blood in the belly of the fish with kitchen paper to get rid of the fishy smell.
2 Deodorize: cut the fish and pickle it
Cut a few slits in the fish. Then sprinkle some sea salt both inside and outside the fish. (See the tip at the bottom of this article for details on how to cut the fish.)
3 Deodorize: heat the fish
Boil a pot of boiling water, give the marinated fish a quick three-second pass in the hot water, and then put it to one side in the cold water.
4Salt the fish
Remove the fish from the cold water and sprinkle sea salt over the fish again.
5Steam the fish
Set the chopsticks on a plate, place the sea bass on top of the chopsticks, lay out the sliced ginger and scallions, drizzle with two tablespoons of black bean soya sauce, and then cover the pan with a lid and steam for 5 minutes. Don't be too busy to uncover the lid after steaming, turn off the heat and continue to simmer for 2 minutes.
6Making green onion oil
Pour sesame oil and salad oil into the pot, then put in the green onion segments, and use the oil to refine the flavor of the green onion.
7Plating
Take out the steamed fish and put it on a plate, take out the scallions and ginger and throw them away. Then lay the chopped cilantro and red pepper on the fish.
8Drizzle Sauce
Make a sauce with two tablespoons of black bean soy sauce, two tablespoons of sugar, one tablespoon of rice wine, and one tablespoon of sesame oil, and drizzle it over the fish while it is still hot.
9 Drizzle green onion oil
Pour the green onion oil over the fish with a strainer, and the steamed sea bass is ready!
Finished product display: