Halal sea bass recipe

Sea bass is one of the four famous fishes in Taihu Lake. Its meat is very white and tender, tastes very fragrant and has no fishy smell. Its meat is in the shape of garlic cloves, which is most suitable for steaming. That is why steamed sea bass is quite famous. Its method is also relatively simple. The most important thing is to prepare steamed fish soy sauce, an appropriate amount of vegetable oil, and also prepare onions, ginger, garlic and cooking wine. Marinate for a while, then steam it in a steamer. Do not open the pot after steaming, and simmer for a few minutes before eating.

Halal sea bass recipe

Ingredients: sea bass, scallion, ginger, cooking wine, Lee Kum Kee steamed fish soy sauce, oil. Method: 1. Wash the sea bass and marinate it with scallion, ginger and cooking wine for a while to remove the fishy smell. 2. Steam in a steamer for 8 minutes. Do not open the pot when the time is up. It is better to keep it warm for a few more minutes. 3. Take out the fish and pour out the juice. 4. Add chopped green onion, pour Lee Kum Kee steamed fish soy sauce, heat oil in a pan, and pour it on the fish. A little trick: I think using the steamed fish soy sauce will make the taste almost the same as that in the store. Fish cannot be steamed for too long, otherwise the fish meat will become tough. I have learned my lesson.

Method 2

Ingredients: sea bass, bamboo shoots, mushrooms, two tablespoons of light soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of Shaoxing wine, a little sesame oil. Method: 1. Remove the internal organs of the sea bass, clean it, wipe off excess water on it and place it in a steaming plate. Then put the ginger slices and green onion shreds in the fish plate, and arrange the bamboo shoots slices of similar size on the fish. 2. Soak the mushrooms in warm water, remove the stems, slice them, and arrange them on the fish body and around the fish. 3. Bring water to a boil in a steamer over high heat, put in the fish plate, and steam over high heat for 5-8 minutes. After turning off the heat, do not open the lid and do not take the fish out of the pot. Use the residual heat in the pot to "steam" the fish for 5 minutes before removing from the pot. 4. Pour two tablespoons of light soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of Shaoxing wine and a little sesame oil into a small bowl and stir to make a seasoning sauce. Tips 1: If the fish is slightly larger, the steaming time can be extended by 2-3 minutes, but not too long. Don’t forget the “virtual steaming” trick. 2. When steaming a slightly larger fish, you can place two chopsticks under the fish body so that the fish can be fully exposed to heat and cooked quickly. 3. You can also put the prepared sauce in a small bowl and steam it together with the fish. After the fish is out of the pot, pour the seasoning on the fish. Compared with the raw sauce, this sauce is less astringent and the fish flavor is warmer and softer, which is suitable for the taste of the elderly and those who like light food.