How to make sea bass delicious, the practice of sea bass

Baked sea bass with bell peppers.

Material. 1 sea bass, half a red pepper, half a yellow pepper, 1 celery, half an onion, salt, black pepper, cooking wine, steamed fish soy sauce, appropriate amount of green onion and ginger, appropriate amount of oyster sauce.

Method. 1.Sea bass is scaled and gills, eviscerated, washed, and cut a few cuts on the body of the fish to facilitate marinating and flavoring.

2.Rub the fish around it with salt, and stuff the fish belly with green onions and shredded ginger.

3.Then marinate with cooking wine, steamed fish soy sauce, and crushed black pepper for more than an hour (put it in the refrigerator to refrigerate and marinate, the longer the time, the more flavorful it becomes, I marinated it overnight).

4.Cut the red, yellow and onion into thin strips and cut off the celery.

5.Add oyster sauce to the chopped vegetables and mix well.

6.Prepare a large sheet of tin foil, smear a layer of cooking oil on the foil, and put the marinated sea bass on top.

7.Then spread the flavored five-colored vegetables.

8.Wrap the fish completely in tin foil, knead it on the edges, put it in the oven preheated to 200 degrees, medium layer, 20-30 minutes (depending on the size of the fish), I made more than a pound of fish, and grilled it for 25 minutes.

Steamed sea bass.

Material. 1 pound of sea bass, a little green onion, a little ginger, a little soy sauce, a little vinegar, a little salt, a little oil, and a few wolfberries.

Method. 1.I bought the supermarket one with my stomach cleaned and the scales scraped off, and when I got home, I just washed it again.

2.Remove the head and tail, cut the strips evenly from the abdomen to the back, and the knife should be fast.

3.Since sea bass is inherently salty, it is enough to rub a little salt on both sides of the fish, or to leave it alone, and to put it at the end when pouring the juice.

4.Shred the green onion and ginger and spread on the bottom of the plate. The fish is plated, placed in the shape of a peacock open screen, and then put the wolfberry.

5.Steam in a pot with boiling water for 6 minutes, do not remove the lid after turning off the heat, and simmer for another 4 minutes, commonly known as "virtual steaming".

6.Once out of the pan, drizzle the vinegar and soy sauce sauce, sprinkle with chopped green onions, and pour hot oil over again. Fragrant!

The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic.

Ingredients: 1 sea bass, 1 green onion, appropriate amount of ginger, 2 cloves of garlic, 1 teaspoon of sugar, 1 tablespoon of cooking wine, appropriate amount of sesame oil, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce.

1. First of all, put the sea bass fillet out of the flower knife, as shown in the figure below

2. Smear a small amount of salt, cooking wine, stuff with shredded green onions and ginger slices and marinate for one hour to taste, as shown in the figure below

3. Soak the shredded green onion in cold water and remove it, as shown in the figure below

4. Cut the ginger into thin strips, shred the red pepper, and slice the garlic, as shown in the figure below

A spoonful of extremely fresh soy sauce, a teaspoon of sugar, a few drops of sesame oil, and an appropriate amount of water are mixed in, as shown in the figure below

6. Put the marinated fish into the pot together with the marinade, and steam for about 10 minutes after boiling the water over high heat, as shown in the figure below

7. After steaming, take it out and spread it with green onions, ginger and garlic, and shredded red pepper to eat, as shown in the figure below

After washing the fish, marinate it with salt, you can make a few openings in the fish and put bamboo shoots, and add ingredients to the ham slices and steam.

Wash and dry, cut a diamond-shaped knife, pat the flour lightly, fry in the pan until yellow on both sides, and then pour tomato juice on the table.

It is best to steam live fish, followed by home-cooked stew.

Chilled, can be braised or dry.

Sea bass can be made into steamed sea bass.

Here's how:

Ingredients: 1 sea bass 750 grams.

Accessories: 1 small piece of ginger, 2 tablespoons of steamed fish soy sauce, 2 grams of salt, 1 teaspoon of sesame oil, 3 5 drops of Sichuan pepper oil, a little sugar, an appropriate amount of chives, half a bell pepper.

Specific steps: 1. Prepare the ingredients, clean up the sea bass and use kitchen paper to absorb the moisture on the surface. The fishy membrane in the fish's stomach must be cleaned up;

2. Use a knife to draw three knives on the back of the fish (both sides are drawn, which is convenient for flavor), sprinkle salt on the back of the fish and the belly of the fish, gently wipe it evenly with your hands, and then put the cut ginger shreds on the plate, the belly of the fish, and the back of the fish, and put the ginger shreds on the front and back of the fish and the stomach, and marinate for about 10 minutes after putting them down;

3. Turn on the power of the steamer, select "F-4" from the function menu, and then press the start button;

4. While waiting for the steamer to preheat, place the plate with sea bass in the steaming tray;

5. Turn on the steaming oven, put the steaming tray into the upper layer of the steaming oven, and steam for 10 minutes. When turning on the steam oven, pay attention to stay away from the oven to prevent the heat inside from burning yourself;

6. When the waiting time is over, turn on the steaming oven and take out the steamed fish. Pay attention to wear a hot water jacket when taking the steaming tray;

7. After the sea bass is taken out, first pour out the excess water on the plate, and then place the cleaned and chopped chives and bell peppers on the fish at will;

9. After the seasoning sauce is drizzled, sprinkle a little chive leaves and serve;

10. Finished product of steamed sea bass.

Steaming sea bass is the best way to highlight the umami of the fish itself, and the method itself is very simple, the specific steps are as follows, first you need to prepare some ingredients.

Main ingredients: 1 sea bass.

Auxiliary ingredients: 1 handful of shallots, 1 piece of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce, 3 spicy millet.

1. Remove the internal organs of the sea bass and clean it.

2. Cut the middle of the fish and spread it in a **, sprinkle with an appropriate amount of salt and cooking wine, wipe it well with your hands, and marinate for 20 minutes.

3. Cut the shallots into finger-length segments, cut the ginger pieces into shreds, and set aside for non-use.

4. Put the marinated sea bass into the pot and steam it over high heat for 7 minutes.

6. Restart the pot and boil some hot oil, after the oil boils, it will cool down a little and pour it on the fish.

7. After pouring hot oil, the aroma of the fish will come out, and it can be served and eaten.

Sea bass tastes great in this way.

The simplest is home-boiled sea bass.

Sea bass is delicious and the recipe is as follows:

Ingredients: sea bass catty, 15 grams of bean drums, 3 chili peppers, 4-5 slices of ginger, 50 grams of oil, 10 grams of salt, 1 teaspoon of sugar, 2-3 tablespoons of cooking wine.

1. Clean the sea bass, slice it in half, and then cut it into slightly larger pieces. Marinate: ginger slices, green onions, salt, pepper, cooking wine, wring out ginger and shallot juice, rub it on the fish pieces, add an appropriate amount of starch, do not need too much thin layer, and mix well.

Then add an appropriate amount of cooking oil, mix well and marinate for 20-30 minutes.

2. Take a small bowl, beat two eggs, and beat the eggs. After marinating the fish pieces, soak them in the egg mixture. Take a basin and pour in 2 tablespoons of flour. After soaking the egg mixture, the fish pieces are dipped in a bowl with flour.

3. Pour in an appropriate amount of cooking oil in a pot over low heat. Over medium-low heat, add the fish pieces and fry until one side is golden brown, then change the side and continue to fry. At this time, the fish pieces may be sticky together, do not separate, wait until both sides are fried until golden brown, and it will naturally separate.

4. Fry the fish and take it out for later use. Green onion, ginger and garlic, finely chopped. Cut the dried chili peppers into sections, appropriate amount of dried bean drums, and put on a plate for later use.

5. Leave some base oil in the pot, fry the ginger, shallots, garlic, chili peppers, and bean drums in turn until fragrant, pour a circle of cooking wine along the edge of the pot, and then a circle of soy sauce, a little vinegar, a spoonful of sugar, and stir-fry to bring out the fragrance.

6. Put the fried fish pieces into the pot over low heat, stir the seasoning and fish fully with the spoon, add a small half bowl of boiling water, and simmer for about 10 minutes on medium-low heat.

The delicious recipe for sea bass is as follows:Ingredients: 1 sea bass, appropriate amount of cooking oil, a little salt, 1 tablespoon of cooking wine, a little pepper, 2 tablespoons of steamed fish soy sauce, appropriate amount of green onion and ginger.

Excipients: appropriate amount of cooking oil, a pinch of salt, 1 tablespoon of cooking wine, a pinch of pepper, 2 tablespoons of steamed fish soy sauce, appropriate amount of green onion and ginger.

1. Clean the sea bass, put a little salt, pepper, and material traces to attack the wine, and wipe the fish evenly.

2. Spread green onion and ginger at the bottom of the plate.

3. Release the fish. Steam the water in the steamer for 10 minutes.

4. After the fish is steamed, pour the soup from the plate, pour the steamed fish soy sauce, add the green onion and ginger, and pour the hot oil.

5. Delicious! <>

The preparation of sea bass is as follows:

Steamed sea bass.

Ingredients: 1 sea bass, 1 tablespoon of peanut oil, appropriate amount of green onion, 8 slices of ginger, 1 tablespoon of cooking wine, 1 small handful of coriander, 1 tablespoon of steamed fish soy sauce.

Method.

Clean up the live fish (I used sea bass) and control the moisture; Cut the fish diagonally on the back of the fish a few times, both sides (to absorb the flavor).

Pour some cooking wine on top of the fish, put ginger slices (on both sides and in the belly of the fish), and marinate for more than 15 minutes (I marinated for 1 hour, mainly to remove the fishy smell); Place half of the shallots and ginger in a fish dish for later use.

After the steamer boils, put the marinated fish into the pot with the plate, and steam it for about 10-15 minutes on medium heat (adjust the time according to the size of the fish, about 10 minutes for catties of fish, and extend the time appropriately for large fish).

Take out the steamed fish, pour off the excess soup water, put it on a plate, and put the remaining ginger, shallots, and coriander on the fish; Heat the peanut oil in another clean pot until it smokes and turn off the heat, pour the hot oil over the fish, and pour the seasoning of the steamed fish (steamed fish seasoning with soy sauce) on the fish (you can also use soy sauce, vinegar, wine, sesame oil, and sugar to make your own seasoning).

Sea bass in tomato sauce

Ingredients: 1 sea bass, appropriate amount of green beans, appropriate amount of corn, appropriate amount of carrot, 1 teaspoon salt, 1 teaspoon white pepper, tablespoon tomato paste, 1 tablespoon sugar, 1/2 tablespoon apple cider vinegar.

Method.

Blanch the green beans, corn, and carrots, remove and drain.

Remove the head of the sea bass and remove the middle backbone from the stomach (the skin is continuous, cut with a flower knife, marinate with salt and pepper for 10 minutes to taste).

The sea bass is blotted with kitchen paper and evenly coated with starch, including the inside of the knife, otherwise it will not be able to open.

Fry in a pan over high heat to set, remove and re-fry again (this time is best done after the juice is boiled), and it will be golden and crispy.

Put the tomato paste, sugar, fruit vinegar, half a bowl of water, green beans, corn and carrots into the pot, bring to a boil over high heat, thicken the thickening, and the soup can be thickened.

Pour the boiled juice over the refried fish while it is hot.

Thai lemon steamed sea bass

Ingredients: 1 sea bass, 2 lemons, 6 red peppers, appropriate amount of garlic, appropriate amount of coriander, appropriate amount of salt, appropriate amount of ginger.

Method.

Cut the fish into cubes, marinate it with a little salt and cooking wine.

Finely chop the red pepper, garlic, ginger and chop the coriander.

Squeeze out the lemon juice in a small bowl and add the seasonings: fish sauce, refined salt, chicken essence, sugar (more sugar) dip a little to taste, the juice is not too sour and not too sweet.

Then shape the fish, pour in the lemon juice to taste, and spread with red pepper, garlic and chopped ginger.