Steamed Sea Bass

Apply one tablespoon of salt to the fish skin to remove the fishy smell and mucus, rinse with running water after 10 seconds.

Put chopped green onions, ginger slices, and two chopsticks at the bottom of the plate, place the fish on top.

Green onions and ginger remove fishy smell, the purpose of chopsticks is to lift it up so steam can enter for even heating.

After water boils, put the fish in, cover and steam for 7 minutes.

For reference: This fish is 1.5 pounds, steam on high heat for 7 minutes, specific steaming time depends on fish size.

Cut green onions into strips, wash the green onion strips in water.

Prepare green onion strips, red chili strips, ginger strips, and steamed fish soy sauce.

After the fish is steamed, take it out and discard the green onions and ginger underneath, also discard the water steamed out in the plate, keep only the fish.

The steamed water is all fishy smell, discard it.

Move the fish to another plate, directly pour about 3 tablespoons of steamed fish soy sauce at the bottom of the plate.

If you don't have steamed fish soy sauce, you can substitute with (one small spoon of white sugar + 3 tablespoons of soy sauce), the taste is similar.

Put the prepared three types of strips on the fish back, then heat oil in the pan until it smokes and turn off heat, pour hot oil over the green onion strips to release the aroma.