The fish called "water tiger" is thought to be expensive but is actually cheap, delicious, and has few bones.

Sea bass, also known as barramundi, is a type of fish that fishermen call the water tiger because of its aggressiveness and strength. Not only that, sea bass also contributes a lot to the Vietnamese seafood industry thanks to the economic value it brings.

Sea bass is classified as a high-class seafood because of its thick, fragrant, sweet, rich-flavored meat, without transverse or ossicular bones.

Sea bass is very popular with housewives because it is not only delicious, easy to prepare but also very affordable.

This fish contains high amounts of selenium, protein and omega-3 fatty acids, providing high nutritional value, helping to reduce the risk of cardiovascular disease, blood pressure and cholesterol levels.

Sea bass can not only be used to make many delicious dishes in the summer, but is also reasonably priced, making it very popular with housewives.

How to cook to preserve the flavor and nutrition of the fish.

Steamed sea bass:

Ingredient:

- 1 whole striped bass (about 800g), gutted and cleaned

- 3 green onions

- 6 slices of ginger

- 1 teaspoon avocado oil, or substitute with other cooking oil

Not only can sea bass be used to make many delicious dishes in the summer, it is also reasonably priced and is very popular with housewives.

Make the sauce:

- 1/2 cup water - 1/2 cup soy sauce - 2 spring onions, cut into 2-inch pieces - 2 coriander sprigs, cut into 1-inch pieces - 2 slices ginger - 1 shallot, cut into cubes - 1 teaspoon dried shrimp

Toppings: 2 green onions, chopped - 3 slices ginger, julienned - 1/8 red bell pepper, julienned - 4 tablespoons avocado oil, or substitute with other cooking oil.

Making:

Step 1: Prepare the fish

- Scale, gut and remove striped bass, scrape off black membrane then wash.

Use paper towels to dry and remove any remaining blood. This will make the steamed fish taste better and not smell fishy.

Inside the fish, cut along the spine, not all the way through. Doing so will help the steamed fish cook faster and make the meat sweeter.

Sea bass has thick, fragrant, sweet, rich-flavored meat, without transverse or ossicular bones.

Step 2: Make the sauce

In a small pot over low heat, add water, soy sauce, green onions, coriander, ginger, shallots and dried shrimp. Cook until fragrant for 5 minutes.

Turn off the heat and wait until it cools down, then remove all the ingredients, leaving only the sauce.

Step 3: Make steamed sea bass with ginger and onion

In a deep plate, arrange the green onions.

The reason you put the green onions at the bottom is not only for the fragrance, but it also helps lift the fish, making it cook faster. Arrange the fish on a plate. Brush a thin layer of avocado oil over the fish. The oil acts as a protective layer, keeping the moisture inside the fish.

Then place the ginger slices on top of the fish. Ginger also helps remove the fishy taste of the fish.

In a large steamer over high heat, bring water to a boil. Transfer the fish dish to the steamer, cover, and steam for 15 minutes. Then gently remove the fish dish, gently pouring away any excess water from the dish. Also, discard the steamed ginger and green onions.