How to Make Sesame Oil Perch

There are many ways to enjoy it, the most common being braised in red sauce, followed by frying or stewing.A fish soup. Just right sunlight, just right greenery, just right temperature, and just right living. I would recommend steaming it, as it is said to be the highest respect for it.Steam a whole sea bass,please! Flavorings:... Soy sauce ,... Steamed fish Steam the fish. batter...

Ingredients introduction

Fresh sea bass (1 piece), green onions (3 stalks), tender ginger (8 slices),green pepper(half a piece), Eating one whole fish?

Should it be pan-fried, deep-fried, or stewed? Aromatized sea bass, follow me to learn how!Steps: 1. Prepare the ingredients.2. Main ingredient: Clean and remove scales, gills, and innards from the sea bass (you can also ask for help at the fresh market), rinse well, dry, then make a cut along the spine of the fish.

3. Make three cuts on each side of the fish to allow better flavor penetration.

4. Cut half of the ginger into slices and the other half into threads (soak in warm water to naturally curl the green onions), and cut the green onions into segments and threads as needed.5. Place the ginger slices inside the cuts, lightly season with salt, then pour a little soy sauce and rice wine over the fish, add ginger slices and green onion segments, and let it sit for 5 minutes.

6. Steaming: Remove the perforated steamer tray from the steamer pot, fill the water tank to capacity, choose "steamed fish" mode, set at 100℃, time for 10 minutes, confirm start.

7. After completion, remove the steamer tray, gently pour out the broth in the fish bowl, then sprinkle the prepared ginger threads and green onion threads on top of the sea bass.

8. Heat the salad oil until it is 70% hot, then evenly drizzle over the sea bass, and finally pour the steamed fish sauce to complete. Tips:

1. Time and temperature are the ultimate secrets to steaming fish; if possible, use a steamer for precise control, ensuring fresh and intact fish meat.

2. Place large pieces of ginger and green onion segments under the fish to allow steam circulation, making the sea bass easier to cook;at the same time, it helps remove fishy smells and maintain the shape. 3. For a 500g sea bass, steam for 10 minutes; add 2 more minutes for a 600g one, adjust cooking time according to weight.

4. The sea bass must be cleaned and dried thoroughly before steaming, or it will not remove the fishy smell;

after cooking, discard the broth in the dish as it can be quite fishy.

5. The oil for pouring over the fish should be hot to release the aroma of ginger and green onions.2. Place large slices of ginger and scallions under the fish to allow steam circulation, making it easier for the pike perch to cook evenly;at the same time, this also helps remove the fishy smell and maintain its shape well.3. For a 500g pike perch, steam for about 10 minutes; add an extra 2 minutes if it weighs 600g, adjusting cooking time based on weight.4. Make sure to wash and dry the pike perch thoroughly before steaming to ensure proper removal of fishy smell;after steaming, pour out the liquid in the dish as it tends to be quite fishy; discard it before further steps.5. The oil for pouring over the fish must be heated well to release the aroma from the ginger and scallions.