{"id":1418,"date":"2010-04-08T20:27:03","date_gmt":"2010-04-08T20:27:03","guid":{"rendered":"http:\/\/food.6eptember.com\/?p=1418"},"modified":"2010-04-08T20:27:03","modified_gmt":"2010-04-08T20:27:03","slug":"steamed-striped-bass","status":"publish","type":"post","link":"https:\/\/food.6eptember.com\/?p=1418","title":{"rendered":"Steamed striped bass"},"content":{"rendered":"

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Our dinner – Steamed Striped Bass, Fried vege with dried mushrooms and rice<\/p>\n

—–<\/p>\n

How to prepare fish for steaming?<\/p>\n

1) Use this “Chinese cooking rice wine” to wash fish<\/p>\n

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2) Tie fish by the tail with a string and air it ( allow the water\/blood to drip) – make sure the fish is dry before steaming.<\/p>\n

3) Put alot of ginger inside and on the fish during steaming ( as seen in pics below)<\/p>\n

*Steps 1 – 3 will help eliminate the fishy smell\/taste in fish* My mum taught me this and it works for all types of fish!<\/em><\/p>\n

4) Cut 3 slits on each side of the fish. Insert ginger in the slits as well<\/p>\n

5) Steam fish on HIGH heat for abt 10 mins. ( You\u00c2 will know that the\u00c2 fish is cooked when the eyes\u00c2 ‘pops’ out)\u00c2 Remove fish from the heat. Pour some light soya sauce over fish<\/p>\n

6) Prepare hot oil on another pan. Pour over fish.<\/p>\n

7) Ganish with spring onions and cilantros and it’s ready to eat \ud83d\ude42 *I forgot to buy spring onions so I used cilantro as ganish. Usually, I’ll use cilantro and spring onions :*<\/p>\n

————————–<\/p>\n

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Our dinner – Steamed Striped Bass, Fried vege with dried mushrooms and rice —– How to prepare fish for steaming? 1) Use this “Chinese cooking rice wine” to wash fish 2) Tie fish by the tail with a string and…<\/span> Read more ›<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/1418"}],"collection":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1418"}],"version-history":[{"count":0,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/1418\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}