Recipe: Appetizing Steam sea-bass (steam 20min, cook 1 min) keto
Steam sea-bass (steam 20min, cook 1 min) keto. When you steam a fish, you get to savour the natural flavor and tenderness of the fish. You can also choose to elevate the taste with a drizzle of hot peanut oil (we strongly recommend this). In this steamed sea bass dish, the sea bass is steamed with green onions and ginger.
Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. You can cook Steam sea-bass (steam 20min, cook 1 min) keto using 4 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Steam sea-bass (steam 20min, cook 1 min) keto
- Prepare 15 g of ginger.
- It's 1 of sea bass.
- It's of dressing: 2 tsp soy sauce.
- It's of little pepper & salt to dress.
Drain, then squeeze mushrooms to remove excess water. Trim off stems and discard, then finely slice softened mushrooms. A light, healthy cooking technique need not be bland. Learn how to steam sea bass to create a mouth-watering finish.
Steam sea-bass (steam 20min, cook 1 min) keto instructions
- Put the fish in steamer, put the ginger inside the fish tummy, steam for about 20min or so depending on power of your steamer..
- Dress with soy sauce, dress with alittle more ginger on top, put all dressing on top. done. (keep all the juice and water with fish, don't take fish dry), goes nice with rice or porridge..
Ingredients: Seabass(Ocean Perch) Spring Onions, ginger garlic salt. Cantonese style, steaming fish cooking with fresh bass. Learn How to Make Steamed Chilean Sea Bass Please like, share, comment and/or subscribe if you would like to. Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil. FULL RECIPE: www.plated.asia/recipes/steamed-sea-bass/ Steamed fish is a must have traditional dish during Chinese.
