Baked sea bass in a casserole

Ingredients

Seabass 1 piece

Salt 5 grams

Lightsoysauce 2 spoons

darksoysauce 1 spoon

Cookingwine 2 spoons

Greenonion 2 pieces

Ginger 1 largepiece

Sandginger 4 pieces

Shallot 10 pieces

Oystersauce 1 teaspoon

Garlic 1 head

starch 1 spoon

1. Wash the perch, cut off the fins, cut off the head of the fish in half, and cut the body into pieces about 1 cm thick.
2. Add dark soy sauce, light soy sauce, cooking wine, ginger, green onion, pepper, sugar, oyster sauce and corn starch, stir well and marinate for 30 minutes.
3. Heat the casserole, add ginger cubes, sand ginger cubes and garlic, stir-fry until fragrant, then add shallots and green onions and stir-fry until fragrant.
4. Spread the marinated sea bass flat on the bottom of the pan and pour in the remaining ginger juice. Bake over medium heat for 6 minutes.
5. Drizzle a circle of liquor on the side of the pot and light a fire. Bake on low heat for another minute, then open the lid and sprinkle in chopped green onions.