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

Main Dish
3 servings
20 min
30 min
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.


Number of serving: 3
Seabass(Ocean Perch)

Spring Onions,


  • Step 1 - Steamed Seabass - Qing Zheng Lu Yu ( 清蒸鲈鱼)
    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.
  • Step 2 - Steamed Seabass - Qing Zheng Lu Yu ( 清蒸鲈鱼)
    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.
  • Step 3 - Steamed Seabass - Qing Zheng Lu Yu ( 清蒸鲈鱼)
    The vegetable stir-fry provides all the vitamins, cellulose and protein people need.
  • Step 4 - Steamed Seabass - Qing Zheng Lu Yu ( 清蒸鲈鱼)
    Let's wait for 15 minutes.



Thank you for sharing this good recipes!!!

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Hi, I am Tony, a student from Arizona. I love this food!!! Thank you very much!!!

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