How to make steamed seabass with lemon and chili, delicious and strange

Prepare
25 Minutes Processing
30 Minutes For
4 persons

Seabass is an ingredient that can be processed in many different dishes and is good for health. Here is a dish of steamed seabass with lemon and chili, a dish that is loved by many people. Follow the steps to make this delicious, attractive dish!

Ingredients for steamed seabass with lemon and chili

Ingredients for steamed seabass with lemon and chili

• Seabass: 1 fish
• Lemongrass: 4 branches
• Lemon: 4 fruit
• Galangal: 1 piece
• Lemon leaves: 20g
• Green chili pepper: 20gr
• Red chili pepper: 10gr
• Garlic: 50g
• Red horn chili: 40gr
• Palm sugar: 60g
• MSG: 15gr
• Fish sauce: 70gr
• Rose milk (Carnation condensed milk): 50gr

Good tip
– To choose delicious seabass, you should choose fresh fish with clear eyes and can clearly see the whole pupil. You can check if the fish is fresh by gently pressing on the body of the fish. Fresh fish meat will have elasticity, firm scales, difficult to peel, dorsal and tail fins intact.
– Do not buy seabass with opaque eyes, soft fish body, no elasticity, bad smell, discomfort. This is a characteristic of seabass that is not fresh and rotten.

Rose milk (Carnation Condensed Milk) is a type of fresh milk often used in preparation and processing of dishes. Rose milk has a characteristic aroma and high fat content that helps to increase the flavor and richness of dishes and drinks.

How to cook steamed seabass with lemon and chili

Step 1Process materials

After buying seabass, you proceed to beat the scales, cut open the abdomen and remove the viscera . Pay special attention to remove the blood right at the back , then use sliced lemon to rub gently on the fish to remove the slime, rinse with water and dry.

You use a knife to cut on the fish body about 3-4 lines on one side depending on the size of the fish.

Good tip
Cutting a few lines on the body of the fish will help the fish after steaming will be more flavorful.

Preliminary processing of seabass

Step 2Prepare other ingredients

Lemongrass and galangal washed and cut thinly.

Lemon leaves are cut into small pieces, removed the veins and crushed to release more essential oils and aromas

Peel the garlic, cut the chili into small pieces.

Cut 4 lemons and squeeze out the juice.

Process materials

Step 3Fish belly stuffing

You put in the fish belly ⅔ thinly sliced galangal, lemongrass and lemon , the rest you spread around the fish body.

Fish belly stuffing

Step 4Steamed fish

Start steaming on the stove and add water, wait for the water to boil, add the fish and steam for 15-20 minutes.

Steamed fish

Step 5Blend chili and garlic

You put green chillies, red chili peppers, garlic and cut chili peppers into the machine and then grind them into small pieces and then put them in a bowl.

Blend chili and garlic

Step 6Mix sauce mix

Put in the mixture of garlic, freshly ground chili and 60g of jaggery, 15g of MSG, 70gr of fish sauce , mix well.

Mix sauce mix

Step 7Make the sauce

Next, you put the pot on the stove and then add the mixture and boil until the spices dissolve, then turn off the heat. Then you put in the pot 90gr lemon juice, 50gr rose milk, stir well and wait for the mixture to cool.

Good tip
In order for the sauce not to be bitter and separate, you should add lemon and milk last!

Make the sauce

Finished product

After the fish is steamed, you put it on a plate, sprinkle lemon juice and chili on it , decorate it beautifully and you’re done.

Steamed seabass with lemon after being finished has an attractive aroma and color. The fish meat is tender and delicious, plus the smell of lemongrass and lemon served with extremely spicy and sour sauce. You can share this dish with hot rice and sip a few glasses of wine.

The finished product of steamed seabass with lemon and chili

Above is the whole way to make steamed seabass with lemon and chili that lassho.edu.vn wants to share with you. Hope you will be able to cook this super delicious dish yourself.

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