Original in April, this fish is often made for children. The meat is delicious, high in protein and low in fat, soft and delicious, easy to digest

In April, make this fish more for children to eat, just steam it, it’s soft, tender and fragrant, delicious and nutritious in season. Spring and summer alternate. At this time, the temperature rises and the rain increases are very suitable for the growth of animals and plants. In this season, there is a fish in our local area that is the most fat season to eat, that is, sea bass. In the warm spring season, many algae, microorganisms, small fish and shrimps in the water begin to grow up at this time, which happens to provide very good feed and nutrients for the fish, and the fish will be the most fat when they are full. There are also many species of seabass on the market. Wild seabass is the most expensive, followed by many farmed seabass. But no matter what, this season’s sea bass is one of the delicacies not to be missed. The nutrition and deliciousness is still in season.

The meat of sea bass is white and tender, with few thorns and no small fish bones. The fishy smell is relatively light. The taste is particularly delicious. It is loved by diners. The sea bass is also rich in nutrition, rich in protein and vitamins, as well as calcium and iron. Many kinds of trace elements such as, zinc, high protein and low fat are also one of the very healthy meat ingredients. It is better to eat more fish than pork for children. Our family eats every three to five. There are many ways to eat sea bass, such as steaming, frying, braising, stewing, etc., each of which has its own flavor. Steaming is one of the best ways to preserve the deliciousness of sea bass. It is good when it is steamed, it tastes delicious, and the nutrition is not easy to lose. My family loves it and I am especially happy to make it.

The common method of steamed sea bass is to marinate the sea bass to taste and remove the fishy taste. Then, steam it for about 8 minutes over high heat, then add shredded green onions and drizzle with hot oil, then pour the steamed fish soy sauce. The steamed sea bass to be shared here is: salt, oil, water, steamed sea bass, a very original way of eating, just add a little salt and oil, a little sugar to make it fresh, no other ingredients, no soy sauce nor steam Fish soy sauce is a very simple way to eat. What you eat is the freshness and sweetness of sea bass. If you don’t like steamed sea bass with too many ingredients, you can try this method. This fish is often made for children in April. The meat is delicious, high in protein and low in fat, soft and delicious, easy to digest. I will share the detailed methods below, if you like, you can try to collect them.

【Steamed Fish in Salt, Oil and Water】

Prepare the ingredients: a sea bass, a moderate amount of green onion and ginger.

Prepare ingredients: appropriate amount of oil and salt, a little sugar for freshness.

Detailed approach:

1. Wash ginger and cut into shreds, wash and cut green onions and set aside.

   

2. Let the store help to kill the perch. Take it back and simply change the knife, clean it, and wipe off the surface moisture with kitchen paper.

   

3. Spread a little salt and sugar evenly on the inside and outside of the fish. (Adding a little sugar can improve the freshness to a certain extent, and you can leave it alone).

   

4. Finally, apply a layer of oil. Apply a layer of oil on the surface of the fish to prevent the water from evaporating during the steaming process and make the fish more tender and juicy.

   

5. Put a small amount of green onion and ginger slices on the surface of the fish and the belly of the fish, which has a good effect of removing fishy and fragrant.

   

6. Add water to the pot to boil, put the fish in the pot and steam. Steam on high heat for 7 minutes. (The sea bass here is not big, just steaming for 7 or 8 minutes).

   

7. Pour the steamed fish into the steamed fish water (steamed fish water is fishy), put on the green onion and ginger, and top with hot oil to stimulate the fragrance of green onion and ginger. (Here we do not put light soy sauce and steamed fish soy sauce, simple and original way of eating, you can also put some steamed fish soy sauce if you like).

   

   You can enjoy it when you serve it. This is a homemade version: Steamed sea bass with salt, oil and water is ready, so that the steamed sea bass is tender and flavorful, just put oil and salt, and no other seasonings. It is very original. The taste is very fresh and tender. It also has a special flavor without soy sauce and steamed fish soy sauce. It can also reflect the fresh and sweet taste of the fish itself. If you eat more fish steamed in soy sauce and soy sauce, you might as well try this original salt. Steamed sea bass with oil and water is nutritious and not hot, and retains the original flavor of the ingredients. The simple, nutritious and delicious recipes are shared with you. If you like, you can collect them and try them.

   Lily Food Talking Cooking Tips:

8. It is recommended not to choose the perch that is too fat. It is the best choice for a moderately fat and slender body. Clean the fish and change the knife. First, absorb the moisture on the surface.

9. Add a little salt and sugar to spread the taste evenly. Adding a little sugar can improve the freshness to a certain extent. It is best to apply a layer of oil to lock the moisture of the fish.

10. The steaming time of seabass should not be too long, so as not to affect the fresh taste, the smaller seabass will be cooked through boiling water for 7-8 minutes, and the larger ones will be steamed for about 10 minutes.

11. The seasoning is matched according to personal preference. Here is a more original way of eating. You can also add some steamed fish soy sauce or light soy sauce, which is also very delicious. The fish has been marinated with salt, and it is already delicious.