Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, steamed bass with scallions, pickled chillies and ginger葱油鲈鱼. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼 is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼 is something which I have loved my entire life.

Versions of this steamed fish are made all over China, but in Shanghai the recipe always contains a little aged soy sauce. The ginger and scallions will take away any seafood taste and bring out the fresh taste in the crab. You'll be amazed by how just a few ingredients bring out the fresh flavour of How to make Steamed Sea Bass - 蒸鲈鱼

To get started with this particular recipe, we have to prepare a few ingredients. You can have steamed bass with scallions, pickled chillies and ginger葱油鲈鱼 using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼:

1. Take half pound fresh bass
2. Prepare 1 Tsp home pickled chillies
3. Make ready 2 large scallions
4. Get 3 slice fresh Ginger root
5. Take sea salt
6. Take 1/4 cup white shaoxing cooking wine or sake
7. Prepare 1 Tsp Lee kun kee seasoned soy sauce
8. Make ready 2 Tsp Olive oil and toasted sesame oil mix 1:1

Steamed salmon fillets with homemade scallion oil is aromatic, moist and tender. My favourite way to cook fish has to be steaming. Ten minutes later, a healthy, tasty meal was ready to be tucked in (I also served Shanghai scallion oil noodles as staple). My steamed salmon with scallion oil (葱油三文.

Step by Step to make Steamed bass with scallions, pickled chillies and Ginger葱油鲈鱼:

1. Evenly coat freshly cleaned bass with fine seasalt inside out. Be relax with the amount of salt for you will rinse it off before cooking. Cure you fish for 3 hours at room temperature or overnight in a fridge.
2. Right before cooking, rinse surface salt off from your fish by allowing it under tap water for 20 seconds inside out. Dry it up with paper towels completely and place it in a plate.
3. Arrange shredded Ginger, pickled chillies even on top of the fish. Pour in 1/4 cup shaoxing white cooking wine. Steam on high heat for 10 minutes(count from when you see constant steam rising up)
4. Get a skillet on high heat right before fish is done steaming, warm up 2 Tsp of Olive oil mix with toasted sesame oil at 1:1 in ratio until right before smoking.
5. Finally arrange sliced scallions on top of steamed fish. Pour in 1 Tsp of seasoned sot sauce, then quickly pour hot oil onto the fish. Serve hot.

Steamed fish may sound plain, but this version is packed with flavor: It's cooked in a ginger-and-sesame soy sauce and topped with frizzled jalape. Transfer the fish and its juices to shallow. In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture. This Steamed Fish Recipe is easy to follow.

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