How to make steamed seabass so that the meat is tender and not fishy at all? In fact, it is very simple. Just process the three parts well and remember the formula. You can make chef-level steamed seabass. Next, I will share with you. Learn the detailed preparation method and your family will praise you for your good cooking skills. First prepare a fresh sea bass. If you want the meat to be fresh and tender, you must buy a freshly killed live fish, otherwise the meat will be stiff and unpalatable. The stall owner has already processed this fish. We took it. After you get the fish, you must process it a second time so that it doesn't smell fishy. Many people know that they need to remove the gills, but many people don't know that there is a layer of membrane in the belly of the fish. After cutting the membrane, you can see the fish bones. The blood line around the fish bones is a very fishy thing and must be scraped clean. Just scrape it back and forth with your fingers and then rinse the gills with running water. The fish filter will be particularly dirty and fishy. It must be removed during the secondary treatment. We must be careful when cooking for our family. Finally, wash the fish belly until it is white and clean. After washing the fish belly, let’s shave the fish’s head. These fins are quite fishy. The fish's tail must be cut off, and all three parts of the fish, including the fish's gills, fish scales and fish bone holes, should be properly processed. Steam the whole fish so that it won't be fishy. Next, let's put it in three places according to the formula. Let's marinate the seabass. First, put beer. Do not add cooking wine because the smell of cooking wine is too strong and will overwhelm the tenderness of the fish. Secondly, do not add salt because the salt will quickly remove the moisture from the fish and make the fish not tender enough. Then add the ginger slices and scallion knots. This is three and two. Dip the scallion knots and ginger slices in some beer. Squeeze out the scallion and ginger juice with your hands. Rub the whole body of the fish and the belly of the fish. Finally, stuff the scallions and ginger. Put it into the belly of the fish and marinate it for ten minutes. Next, prepare the ingredients. Take a piece of peeled ginger and slice it for later use. Take the white part of a green onion and cut it in half, then cut it into small sections. Cut it and put it in a bowl. Set aside a clean one. Cut the red pepper in half. We only need to take half, then cut it into thin strips and put it on a plate for later use. Then prepare two or three washed green onions, roll them on your fingers like this, and press them on the chopping board. Cut the fish into thin strips and put it together with shredded red peppers for later use. Ten minutes later, our fish is also marinated. Take out the onion knots and ginger slices from the belly of the fish. Run the fish through clean water and put it on the chopping board. Next, Hit the fish with a knife. Many people only hit the two sides of the belly of the fish when using the knife. In fact, the back of the fish is also very thick and needs a cut like this. Just make a cut on the other side in the same way so that the fish is in When steaming, the heat will be more even. The shorter the steaming time, the fresher and more tender the fish will be. Then make shallow cuts on both sides of the fish belly. Be careful not to beat it too deep to avoid cutting the fish. Many friends let the fish cook when steaming it. It's also wrong to lie flat on the plate. Not only will the heating be uneven, but the fish on one side will also have a strong fishy smell. We want the fish to be dipped in the sauce and steamed. The method is actually very simple. Just add another knife to the tail so that the fish is cooked. Now that it can stand up, prepare a large plate and lay out the sliced scallions in a straight line. Then spread the ginger slices on top of the scallions. Then stand the fish up and wrap the scallions and ginger slices under the belly of the fish, like this. Next, boil water in the pot, add an appropriate amount of water, boil it, put it into the rack, put the fish in, cover it, turn on the fire and steam for five minutes. Because we also cut the back of the fish, there is no need for steaming time. It's been too long. We opened the lid and already smelled the strong aroma of fish. We prepared a pair of chopsticks and gently inserted them from the mouth of the fish to wipe them. Be careful not to scratch the fish. Prepare a bowl to steam the fish. Pour the water into a bowl. Add a spoonful of light soy sauce, an appropriate amount of oyster sauce, and a half spoonful of soy sauce for steamed fish. Stir it evenly with chopsticks. Stir it evenly, then set it aside and put it on top of the fish. Shred onions and chili peppers, then add hot oil to stir up the aroma. Finally, pour the prepared sauce evenly onto the plate. This will make you a steamed seabass. The fish will be very tender and retain the freshness of the fish to the maximum extent. After you learn how to steam fish. I don’t want to braise fish anymore. If you like it, just save it and try it.
Steamed seabass
Steamed seabass
Steamed seabass
Steamed seabass marinated
