Ingredients for Steamed Sea Bass: Sea Bass (a little) Red pepper (a little) Green onions (a little) Ginger (a little) Salt (a little) Pepper (a little) Cooking wine (a little) Steamed fish drum oil (appropriate amount) Kitchen utensils Steamer 1 One fresh sea bass, cleaned

Clean the internal organs, cut a small opening in the belly of the fish, wash away the blood, and cut off the back.

2 Slice the fish body into even sections from the belly to the back, with the belly connected.

3. Spread salt, cooking wine and pepper on the fish and marinate for 15 minutes.

(It’s best to mix the seasoning with your hands to add more flavor.) 4 Put the marinated fish into a plate, boil the water and steam over high heat for 8 minutes, then simmer for 5 minutes.

5 While the fish is steaming, cut the onion and ginger into thin strips.

6 Sprinkle the steamed fish with shredded onion and ginger, and then add some shredded red pepper.

Heat an appropriate amount of oil in the pot, and pour the heated oil over the fish.

Then pour an appropriate amount of steamed fish soy sauce and it's ready.

Tip: When cutting the fish, it is easier to cut the fish with its back upright.

8 Tips for Making Delicious Steamed Fish Tip 1: Choose fish of the right size.

If we buy fresh fish to make steamed fish, it is best to buy about a pound of fish.

This kind of fish is medium-sized, tasty, and beautifully presented.

Tip 2: Fish handling skills.

When handling fish, after removing the internal organs of the fish, cut off the spine from the belly of the fish, so that the fish can maintain its original shape after steaming.

Tip 3: Prepare all the seasonings for steamed fish: cooking wine, sesame oil, salt, green onions, ginger, etc.

Apply the cooking wine and salt evenly on the belly and back of the fish. At this time, pay attention to making a few cuts on the back of the fish to facilitate the flavoring.

Then stuff the fish belly with green onion and ginger, which will make the fish more delicious and fuller in shape.

Tip 4: When steaming fish, place a few scallions horizontally on the bottom of the plate to separate the fish plate. This will allow the fish to be heated evenly and cooked quickly.

Tip 5: When steaming fish, let the fish "stand" on the plate, that is, the fish stands up like when swimming. You can use two green onions to open the belly of the fish to make the fish stand stably.

Tip 6: Arrange the fish and put it in the pot for steaming. However, please note that before putting it in the pot, you must boil the water under the cage and then put the fish plate in.

And pay attention to the heat and the time for steaming the fish, generally ten minutes is appropriate.

Tip 7: Don’t open the lid of the pot after turning off the heat. Use the residual heat in the pot to steam for a few minutes before taking it out of the pot.

This will make the steamed fish meat softer and more delicious.

Tip 8: Add some ingredients before serving. After the fish is out of the pan, sprinkle some shredded green onion on top, drizzle some sesame oil, and a plate of steamed fish with perfect color, aroma and taste is ready to serve!

Note: Do not cook live fish immediately after slaughtering it. Generally, it needs to be left for 2 hours.

Because after fresh fish is slaughtered, the muscle fibers of the fish gradually become stiff, and the protein in the muscle tissue cannot be decomposed into amino acids, and amino acids are the main components of the delicious taste of fish. Only when the fish body gradually begins to transform from a high degree of stiffness to a softening stage, the fish meat

The rich protein in it is gradually decomposed into various amino acids that are easily absorbed by the human body under the action of protease.