Tools used: Fage electric steamer
Operation time: about 30 minutes
Number of persons applicable: 2-4
Ingredients：600g of freshly killed sea bass
Other Ingredients：5g green onion knot, 5g ginger, 10ml+30ml sunflower oil, 10g green onion, 10g red pepper, 40ml Haitian steamed fish soy sauce, 5g coriander.
How to Make Steamed Bass in Chinese Restaurant Season 3
When you buy the sea bass try to choose about 500-600 grams, remove the guts and black membrane, rinse well under running water. Use kitchen paper to absorb the water, cut the fish on one side with a straight knife from 1/3 of the fish body to the head and tail respectively against the back of the fish about 5 cm.
Place the fish on a plate with a little oil on the bottom, stuff the fish with a knot of cleaned green onions, lay a few slices of ginger on the fish and pour 10ml of cooking oil on top.
Every time I steamed the fish before, I felt like the fish was disfigured when I took it out. This time, I wrapped the fish in tin foil, waited until the temperature of the electric steamer reached 100°, and put the fish in, with the tail facing out. The tail of the fish will be easily deformed by the heat – steam for 10 minutes.
While the fish is steaming, shred some red pepper and green onions.
Remove from the steamer and insert a chopstick into the thick part of the fish.
Pour off the juices from the fish dish and remove the ginger and onion. Top with shredded red pepper and spring onion, and drizzle with about 30ml of hot oil.
Pour about 40ml of steamed fish soy sauce over the dish for one week. Add a gram or two of salt to the soy sauce if you find it tasteless.
The fish is not as pretty as Chef Lam’s fish, but the taste is quite good.
Gourmet DIY is that easy!
2. don’t want to deform the tail after steaming you can cut off the backbone or wrap the fish in tin foil like I did.
(3) Don’t use salt to marinate the fish, the flesh will age easily.
Steam the fish in a pot of boiling water, pour off the juice after steaming. 5.
5. the time of steaming the fish is adjusted with the size of the fish