Fish has a variety of recipes, and my favorite is steaming.
Generally will choose perch, gagi fish steamed, today the market does not choose the sea bass, should be a relative of gagi fish.
The scientific name of the sea bream, also known as the "black seabream", is a kind of marine fish, which belongs to the marine animal fish. The body shape is similar to that of the true seabream , with a large lateral oblong oval head , a blunt tip at the front , and a narrow and oblique dorsal surface.
Before steaming the fish: First make a few cuts in the back of the processed fish, add ginger strips (Picture 2), add ginger and green onion in the belly of the fish, and put a few green onions on the plate to put the fish on the green onion.
Steamed fish: Steam for 6 minutes, depending on the size of the fish.
After steaming the fish: Pour off the water on the plate and remove the ginger shallots from Figure 3.
Steamed fish ingredients: Cut shredded shallots, shredded ginger, add soy sauce for steamed fish, you can put some garlic slices, coriander and chili shreds, or you can leave it alone.
The last step of steaming fish: heat the oil in a hot pan and pour it on the shredded green onion.
Finally, talk about the taste of the three kinds of fish of Gagi, perch, and sea bass, and the fish meat of The Gagi itself is sweet and sweet, which belongs to the top quality and is the highest. The meat of sea bass is fresh and tender, and it is the preferred fish for steamed fish. Sea bass is in between, steaming is also good but the advantages are not prominent, if there is a sea bass or Gargie will not choose it, the status is somewhat embarrassing.
