Title: How to steam fish to make it delicious
Steamed fish is a classic Chinese dish that is loved by people for its tender taste and rich nutrition. However, to steam a perfect fish requires not only fresh ingredients, but also some skills. This article will combine the hot topics and hot content in the past 10 days to introduce in detail how to steam fish to make it delicious.
1. Choose fresh fish
The first step to steaming fish is to choose fresh fish. Fresh fish has firm texture, lighter fishy smell, and tastes better when steamed. The following are several types of fish suitable for steaming and their characteristics:
| fish | Features | Suitable for the crowd |
|---|---|---|
| seabass | The meat is delicate and has a light fishy smell. | Suitable for beginners |
| crucian carp | Nutritious and affordable | Suitable for daily family use |
| Turbot | Delicious meat with few thorns | Suitable for banquets |
2. Techniques for handling fish
Before steaming the fish, the handling of the fish is very important. Here are a few key steps for handling fish:
1.Remove the fishy smell: Use a knife to scrape off the mucus on the fish, and put a few slices of ginger and green onion into the belly of the fish to effectively remove the fishy smell.
2.Change the knife: Make a few cuts on the fish to facilitate even heating during steaming.
3.pickled: Apply a small amount of salt and cooking wine to the fish body and marinate for 10 minutes to further enhance the fish's flavor.
3. Heat and time for steaming fish
The heat and time of steaming fish are the key to determining the taste of fish. The following is a reference for steaming times of different fish:
| fish | weight | Steaming time |
|---|---|---|
| seabass | 500g | 8-10 minutes |
| crucian carp | 400g | 10-12 minutes |
| Turbot | 600g | 12-15 minutes |
Note: Use high heat when steaming fish, and add the fish after the water boils to avoid aging the fish due to too long steaming time.
4. Seasoning and Ingredients
The seasoning and ingredients of steamed fish are also important factors in improving the taste. Here are a few common seasoning options:
1.Classic steamed fish with onion and ginger: After steaming the fish, sprinkle with shredded green onion and ginger, then drizzle with hot oil and steamed fish soy sauce.
2.Steamed fish with garlic paste: Saute the minced garlic and spread it on the fish. The aroma will be fragrant after steaming.
3.Steamed Fish with Black Bean Sauce: The fish body is marinated with tempeh, chili and other seasonings, and has a unique flavor after steaming.
5. Frequently Asked Questions
1.What should I do if the fish skin breaks easily when steaming fish?
You can apply a thin layer of oil on the fish, or spread a few slices of ginger on the plate before steaming to prevent the fish skin from sticking to the plate.
2.What should I do if there is a lot of water on the plate after steaming the fish, which affects the taste?
Before steaming the fish, you can place a few chopsticks on the plate to hold the fish up so that the steamed water will not soak the fish.
3.How to tell if fish is steamed?
Use chopsticks to gently insert into the thickest part of the fish. If it can penetrate easily and no blood oozes out, the fish has been steamed.
6. Summary
Steaming fish seems simple, but to steam a tender and delicious fish, you need to start with fish selection, processing, heating, seasoning and other aspects. By mastering the above techniques, you can easily make restaurant-quality steamed fish at home. I hope this article helps you take a step further on your cooking journey!
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