The best way to steam sea bass is to steam it for 8 to 10 minutes.

If the fish is put into a steamer, it is good to steam for 10 minutes at 100 degrees. If you are using a steamer, boil the water and then put it in the pot, add the fish after the water boils and steam for 8 minutes. This will reduce the time of steaming the fish, so that the fish is quickly steamed, the meat will be very tender, the appearance of garlic clove meat, which is the taste we seek, because the garlic clove meat is easier to spread, and there is no fishy flavor.

Generally speaking, steaming fish only takes about 10 minutes, don't worry about not being cooked and keep steaming until more than 20 minutes, then the fish will be very old and the taste is very bad. Especially steamed sea bass, we need to steam fish soy sauce, but do not put too much, just a few drops to change the color of the fish sauce as well as seasoning can be, if it is cold water steaming will lead to the meat of the fish to become tighter, not tender enough.

Bass handling notes:

In the treatment of the bass to the fins part of the knife to cut it off, so that in the scraping of the scales of the bass is more convenient, because the scales near the tail is more, so that we have to scrape a little more carefully, and then it is to deal with the viscera, the first thing we will be from the bottom of the head of the bass, with a knife from the abdomen gradually cut, and then cut off the mouth, after all the cuts to dig out the viscera.

When dealing with the guts you may see a black part, which is the source of the fishy odor, be sure to clean it when cleaning, and then rinse the whole fish after cleaning off the guts.

After cleaning the fish, you can also put it into light salt water for a period of time, so that you can remove its fishy flavor, in the scraping of perch scales, you can also buy a special scraping equipment from the market, so that scraping is more convenient, and will not hurt the hand.