What ingredients are needed for steaming sea bass

Steamed perch needs perch, ginger, onions, cooking wine, steamed fish soy sauce and other ingredients. Steamed sea bass is a nutritious and easy to make home cooked dish. The main ingredients are fresh sea bass paired with deodorized and fresh seasonings, preserving the original flavor and nutritional value of the fish meat through steaming.

1. Sea bass

It is best to choose fresh sea bass, with a weight of about 500 grams. Sea bass is rich in high-quality protein, unsaturated fatty acids, and trace elements such as selenium. Its meat is tender and has few spines, making it suitable for steaming and cooking. During processing, it is necessary to remove the internal organs, gills, and abdominal black membrane of the fish, and make oblique cuts on both sides of the fish body for better digestion.

2. Ginger

Ginger slices or shreds are used for bedding and stuffing into fish belly, which can effectively remove the fishy smell. Ginger contains active ingredients such as gingerols, which have digestive and antibacterial effects. During steaming, the aroma of ginger will seep into the fish meat, enhancing its flavor level.

3. Scallion

Cut scallions or chives into sections and use them with ginger slices. Place the white part of the scallion on the bottom of the fish, and shred the green scallion for final decoration. Scallions contain sulfides and volatile oils, which can neutralize fishy odors and stimulate aroma through high-temperature steaming.

4. Cooking wine

Before steaming, drizzle a small amount of cooking wine on the fish to remove fishy smell and enhance aroma. The alcohol in cooking wine evaporates and carries away fishy substances during heating, while ester components can react with fish amino acids to produce aromatic substances. Suggest using Huangjiu or Shaoxing wine, with a dosage of about 10 milliliters.

5. Steamed Fish and Soy Sauce

After steaming, drizzle with heated steamed fish and soy sauce for seasoning. Its complex freshness can highlight the natural flavor of fish meat. You can choose the low salt version to avoid masking the sweetness of the sea bass. Soy sauce contains amino acids and carbohydrates, which form a Maillard reaction with fish protein to enhance flavor.

When making, first marinate the processed sea bass in ginger and scallion cooking wine for 10 minutes. After the water boils, steam over high heat for 8-10 minutes. Turn off the heat and let it simmer for 2 minutes to fully solidify the fish meat. After serving, pour out the steamed fish water to remove the fishy smell, sprinkle fresh shredded scallions and drizzle with hot oil to enhance the aroma, and finally pour in steamed fish and soy sauce. Steaming can maximize the retention of nutrients such as DHA and EPA in sea bass, making it suitable for children, pregnant women, and middle-aged and elderly people to consume. Paired with brown rice or stir fried vegetables, it can form a balanced diet. Eating 2-3 times a week can help supplement high-quality protein and trace elements.