Delicious Cantonese style steamed seabass

2024-08-22 10:54:10 Cantonese cuisine

1. First prepare all the steamed fish ingredients.

2. After putting the bass into the pool, useRemove the scales with a knife. If the scales are not removed, the taste will be affected.

3. At this time, remove the internal organs of the bass and do not leave any impurities.

4. Remove impurities from the bass and rinse it with tap water. Be sure to wash away the blood and impurities in the fish belly.

5. Take a plate and put the chopped green onions and ginger on it.

6. Place the rinsed seabass on the plate.

7. At this time, pour cooking wine on the fish to remove the fishy smell.

8. Sprinkle an appropriate amount of salt to marinate the seabass, so that the steamed fish will be more delicious.

9. Cut the green onion leaves into thin strips with a toothpick and soak them in salt water for a while.

10. At this time, use a brush dipped in a little cooking oil to apply it on the fish, so that the fish will not dry out during the steaming process.

11. Put the prepared seabass into the steaming oven.

12. Turn on the steaming oven to steam fish.

13. Take out the steamed fish from the steamer.

14. Place the soaked scallions on the steamed seabass.

15. Pour steamed fish soy sauce around the plate.

16. Pour the steamed fish soy sauce evenly.

17. After heating the peanut oil in the pot, pour it directly onto the bass from head to tail.

18. Before enjoying the seabass, use a spoon to scoop up the fish soup on the plate and pour it on the seabass.

19. Hee hee, you can enjoy the delicious food now, baby ate an extra bowl of rice.

20. Finished Product 1

It is recommended that the fish used for steaming should not be too large. Generally, a fish of about 1 kilogram will be steamed for 8 minutes until it is just right. The meat is the most tender, so don’t be afraid. Steam the fish for a long time if it is not cooked well, otherwise the fish will be too dry and burnt and will not taste good...