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Cut a knife from the bottom of the bass belly to the side of the fish tail, so that the bass stands upright on the fish plate.
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Cut the onion and ginger into sections, line them up and put them in the middle of the fish plate. This will make it easier for the fish to stand up and steam, and the onion and ginger can also remove the fishy smell.
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Put the perch on a plate, sprinkle a little shredded onion, pour 2 tablespoons of soy sauce on the fish evenly, marinate for 15 minutes, and drop a few drops of fresh lemon juice (lemon juice can remove fishy smell and refresh yourself).
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Put the fish in the steamer. If the steamer at home is not as big as a fish dish, you can use a wok, add water to the wok, put 2-3 chopsticks as support, and then put the fish dish in. Put it away, cover the pot and steam for 10 minutes.
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10 minutes later, take out the steamed fish and pour out some extra soup.
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Finally, sprinkle some shredded onion evenly, add 2-3 tablespoons of steamed fish and black soybean oil to taste (adjust according to your own taste), then heat 2 tablespoons of oil in a wok for 7-8 minutes, and pour it evenly over the bass.