Characteristics

Long, laterally compressed body, slightly bulging back, dorsal and ventral surfaces are bluntly rounded; the head is moderately large, slightly pointed. The body length can reach 102 centimeters, generally weighing 1.5-2.5 kilograms, the largest individual can reach more than 15 kilograms.

The muzzle is pointed, the mouth is large, telescopic, and obliquely cleft, with the lower jaw slightly protruding from the upper jaw, and the upper jaw reaching below the posterior margin of the eye. Both jaws, the plow bones and the stomatopods are finely dentate.

The posterior margin of the anterior gill cover bone is serrulate, the lower margin of its posterior horn has three large spines, and the posterior end of the posterior gill cover bone bears one spine.

The body is covered with small pectinate scales, the lateral line is complete and straight. The body is greenish gray on the dorsal side and silvery white on the sides and abdomen. The upper lateral and dorsal fins of the body are spotted with black perch, the spots decreasing with age.

Two dorsal fins, connected only at the base, the 1st dorsal fin with 12 stiff spines and the 2nd dorsal fin with 1 stiff spine and 11-13 soft fin rays.

Three hard spines in the anal fin; seven to nine soft anal fin bars; dorsal and anal fin bars and caudal fin edges are grayish-black.

The perch prefers to inhabit estuarine brackish water, but can also live in freshwater.

Braised sea bass practice

1. Scale the sea bass and remove the gills and guts, clean it and then cut a few slits on both sides of the fish body to make it easy to flavor it when it is burned.

2. Coat the fish all over with salt, pepper and yellow wine and marinate.

3. Cut the scallions into segments, then cut part of the scallion, slice the garlic, shred the ginger, and then prepare the tempeh, star anise, cumin, and peppercorns, the peppercorns I forgot to take a picture of.

4. Heat oil in a non-stick sauté pan and fry the sea bass until golden brown on both sides. (If you don't have a non-stick pan, rub the bottom of the pan with ginger to prevent the fish skin from sticking to the pan).

5. Add the chopped green onions, ginger, garlic, star anise, peppercorns, cumin and edamame.

6. Stir fry the flavor.

7. Put in the pan-fried sea bass, then cook a little yellow wine.

8. Add vinegar and braised soy sauce and cook to bring out the flavor.

9. Then add boiling water and boil over high heat before turning down the heat to low.

10. Wait until the fish can be cooked until it can be fluffed with a spatula, turn over and season with salt and sugar.

11. When the soup is slightly thickened, sprinkle with scallions, then remove from the pot and serve.

References

Seabass.360[cited 2017-12-22]