Fujian Cuisine

Braised Sea Bass Jiangdong with Grated Ginger
  • March 11,2023

Jiangdong perch stewed with grated ginger Fujian perch production is widespread, and waters of Jiangdong Bridge in lower reaches of Jiulong River are best. Legend has it that it was brought by Gaodong, a native of Zhangpu County, in honor of his mother when he went to Songjiang Road hundreds of years ago. Seeing that fish are alive and well, mother ordered them to be buried under Jiangdong Bridge for breeding. The fish is tender and tasty, and stewed with grated ginger is unusually tempting.


Braised Sea Bass Jiangdong with Grated Ginger

Ginger snapper

Main and auxiliary materials: 1 Jiangdong perch (live, about 750 grams), 15 grams of grated ginger.

Ingredients: 5 shiitake mushrooms, 4 green onions, an appropriate amount of refined salt, cooking wine, and some monosodium glutamate.


1. Remove scales and gills from a live perch, remove insides (without opening) and rinse, cut body of fish with diagonal knives 3 cm wide on both sides and put in a fish plate.

Braised Sea Bass Jiangdong with Grated Ginger

Jiandong sea bass stewed with grated ginger

2. Cut shiitake mushrooms into spindle-shaped shapes, put on body of fish along with grated ginger, put green onions on head and tail, pour in water, cooking wine, refined salt and monosodium glutamate to taste, steam in a double boiler. steam for 20 minutes, remove green onion and serve.