Steamed seabass - qing zheng lu yu ( 清蒸鲈鱼）

Name: Steamed seabass - qing zheng lu yu ( 清蒸鲈鱼）
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: en
Ingredients: Seabass(Ocean Perch); Spring Onions,; ginger; garlic; salt

Main Dish

3 servings

20 min

30 min

Easy

Steamed Seabass - Qing Zheng Lu Yu ( 清蒸鲈鱼）

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An old saying in China is “carps leading into the dragon’s door.’’ It means that if the carps are able to jump over the door, they will become the new dragon, if they cannot, they will always be fish. These ancient proverbs and legends have encouraged millions of Chinese to be enthusiastic and to work hard in order to eventually become the dragon in the Chinese heart. The Chinese dragon, the most famous animal in history, is a symbol of the culture and nation.

Ingredients

Number of serving: 3

Seabass(Ocean Perch)

Spring Onions,

ginger

garlic

salt

Preparation

Steaming the Seabass as a skin, I put a lot of vegetables, such as leaks and Spring Onions, and then roll them into the fish.
My grandfather gave me a very big Seabass, which was cut in pieces. I put some vegetables in the seabass’s body, and put all of them in the bowl.
The vegetable stir-fry provides all the vitamins, cellulose and protein people need.
Let's wait for 15 minutes.