Steamed sea bass


Steamed sea bass
Steamed sea bass

The benefits of steamed sea bass are mainly reflected in nutrition and health. • Rich in high-quality protein: Sea bass has a high protein content and is easily absorbed by the human body, which helps repair and grow body tissues and is suitable for people of all ages to supplement nutrition. • Low fat and healthier: Low fat content, mostly unsaturated fatty acids that are beneficial to cardiovascular health, can reduce fat accumulation and reduce the risk of cardiovascular disease. • Rich and balanced nutrition: Contains a variety of minerals such as calcium, iron, zinc, and B vitamins, which are helpful for maintaining bone health, promoting metabolism and enhancing immunity. • Easy to digest and absorb: The steaming cooking method can retain nutrition to the greatest extent, and the fish meat is fresh and tender, with little gastrointestinal burden, especially suitable for the elderly, children and people after surgery.

Ingredients

Steps

  1. First, cut the head at an angle, leaving the ears intact.
    First, cut the head at an angle, leaving the ears intact.
  2. Cut from both sides of the back bone. Cut the back bone just above the tail.
    Cut from both sides of the back bone. Cut the back bone just above the tail.
  3. Clean the fish and the fish head. Cut into the shapes on the plate.
    Clean the fish and the fish head. Cut into the shapes on the plate.
  4. Put some of the above seasonings on the cut fish and marinate with your hands for 15 minutes. Add ginger and scallions as needed. One root of cooking wine. Cornstarch tea and a little salt.
    Put some of the above seasonings on the cut fish and marinate with your hands for 15 minutes. Add ginger and scallions as needed. One root of cooking wine. Cornstarch tea and a little salt. Put some of the above seasonings on the cut fish and marinate with your hands for 15 minutes. Add ginger and scallions as needed. One root of cooking wine. Cornstarch tea and a little salt. Put some of the above seasonings on the cut fish and marinate with your hands for 15 minutes. Add ginger and scallions as needed. One root of cooking wine. Cornstarch tea and a little salt. Put some of the above seasonings on the cut fish and marinate with your hands for 15 minutes. Add ginger and scallions as needed. One root of cooking wine. Cornstarch tea and a little salt.
  5. Cut the red pepper and green onion into thin strips. Soak them in a little water for 10 minutes.
    Cut the red pepper and green onion into thin strips. Soak them in a little water for 10 minutes. Cut the red pepper and green onion into thin strips. Soak them in a little water for 10 minutes.
  6. Cut the chili peppers diagonally and set aside.
    Cut the chili peppers diagonally and set aside. Cut the chili peppers diagonally and set aside.
  7. This step is crucial. Place the marinated fish on a wide plate. Twist the fish strips so the skin is facing up. Place the fish head with two ears. Align the fish head and tail. After placing everything, spray some oil. Add some ginger slices. Prepare to steam.
    This step is crucial. Place the marinated fish on a wide plate. Twist the fish strips so the skin is facing up. Place the fish head with two ears. Align the fish head and tail. After placing everything, spray some oil. Add some ginger slices. Prepare to steam. This step is crucial. Place the marinated fish on a wide plate. Twist the fish strips so the skin is facing up. Place the fish head with two ears. Align the fish head and tail. After placing everything, spray some oil. Add some ginger slices. Prepare to steam.
  8. Put the pot on the stove, bring the water to a boil, cover it with a lid and steam over high heat for 5 minutes.
    Put the pot on the stove, bring the water to a boil, cover it with a lid and steam over high heat for 5 minutes.
  9. Pour out the water in the dish after steaming the fish, as the water is fishy. Take out the ginger slices from the steamed fish. Decorate it and put the soaked scallion and chili shreds in the middle of the fish. Put one chopped chili pepper on each piece of fish.
    Pour out the water in the dish after steaming the fish, as the water is fishy. Take out the ginger slices from the steamed fish. Decorate it and put the soaked scallion and chili shreds in the middle of the fish. Put one chopped chili pepper on each piece of fish.
  10. Finally, pour hot oil on it. Pour half a tablespoon of soy sauce on it and put a small tomato in your mouth.
    Finally, pour hot oil on it. Pour half a tablespoon of soy sauce on it and put a small tomato in your mouth. Finally, pour hot oil on it. Pour half a tablespoon of soy sauce on it and put a small tomato in your mouth.
Languages
Gedämpfter Wolfsbarsch - Deutsch (German) version
Steamed sea bass - English version
Lubina al vapor - Española (Spanish) version
Bar à la vapeur - Français (French) version
Ikan bass kukus - Bahasa Indonesia (Indonesian) version
branzino al vapore - Italiana (Italian) version
蒸しスズキ - 日本語 (Japanese) version
찐 농어 - 한국인 (Korean) version
ปลากะพงนึ่ง - แบบไทย (Thai) version
清蒸鲈鱼 - 简体中文 (Simplified Chinese) version