Sea bass (also known as barramundi) is a very delicious seafood with a soft texture and few bones. It is rich in protein, omega-3 fatty acids, vitamins (A, D, E, B12), and minerals (calcium, iron, magnesium, zinc, selenium). Because of this abundant nutritional content, sea bass offers significant benefits for cardiovascular health, muscle and bone development, as well as being good for the eyes, brain, and immune system. However, while it's delicious, many people find it somewhat challenging to prepare sea bass because it tends to have a stronger fishy smell than other types of fish.
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Sea bass, if not properly prepared, can easily develop a strong fishy smell when cooked, making the dish less appealing. Many people, when steaming sea bass, simply wash the fish, pour in cooking wine, and steam it in a pot. The result is that even they themselves find the dish "unappealing." Not only is the taste bad, but the texture is also terrible.
So how do you make delicious steamed sea bass? Below, we'll provide detailed instructions. What you need to pay attention to isn't just the recipe, but also three important tips to ensure the fish is fresh, tender, and not fishy. Follow these instructions and you'll succeed on your first try.
1. Recipe for steaming sea bass perfectly.
Ingredient:
- Ingredients: 1 sea bass, appropriate amount of scallions, 1 large ginger root, some diced onions, 3 tablespoons fish steaming soy sauce, 1 tablespoon oyster sauce, some sliced chili peppers (for garnish).
To make a delicious steamed sea bass dish, the first thing to remember is to choose a fresh fish and cook it immediately after preparation. Leaving the prepared fish for too long before cooking will reduce the quality of the dish and make the meat taste fishy.
First, put the chopped ginger and scallions into a bowl, add warm water, and let them soak for a while.
Clean all scales, fins, and gills from the fish, remove the internal organs, and after rinsing, pat dry with a kitchen towel. Make two incisions on the fish's back, as the flesh on the back is the thickest and absorbs seasoning better.
To prepare the sea bass, place it on a plate, decorating or reshaping it as desired, such as shaping it to resemble a peacock spreading its tail, or simply leaving the sea bass lying flat on the plate. Remove the pickled scallions and ginger from the bowl. Soak the fish in the ginger and scallion mixture for about 10 minutes. After the time is up, remove the sea bass, place it on a plate, and drizzle some lard over its surface.
Pour water into a steamer pot, bring to a boil over high heat, place the plate containing the grouper on the steamer rack, cover, and steam over high heat for 6-8 minutes.
Make the sauce:
Heat oil in a pan, add scallions, ginger, and onion, and sauté until fragrant. Then add enough boiling water, along with fish sauce, oyster sauce, stir well, and cook over low heat for 2 minutes. Turn off the heat and strain through a sieve. The sauce for the steamed fish is ready.
The fish is steamed until cooked, then removed from the steamer. Place some finely chopped scallions on top, add some chopped chili peppers for garnish, and drizzle with some hot oil to enhance the aroma. Finally, pour the blanching sauce over it, and the steamed sea bass is complete. This dish is best enjoyed hot.
To make delicious steamed sea bass, keep these three points in mind:
First, clean the fish thoroughly, especially the blood near the bones. Washing it well will reduce the fishy smell by half.
Secondly, before steaming the fish, soak it in water with scallions and ginger to remove the fishy smell and enhance the flavor.
Thirdly, when steaming fish, adding a little pork fat can make the fish softer and tastier.
Have you mastered all the tips and tricks above? Try applying them when you have time.
According to giadinh.suckhoedoisong.vn
Source: https://baokhanhhoa.vn/doi-song/am-thuc/202509/meo-hap-ca-ngon-bee2b1e/
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