How to make delicious steamed fish
Steamed fish is a classic Chinese dish that is not only nutritious but also delicious and tender. However, steaming the perfect fish requires some skills. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to steam fish to make it more delicious.
1. Key steps for steaming fish
1.Choose fish: Choosing fresh fish is the first step to success in steaming fish. Fresh fish has clear eyes, bright red gills, and elastic flesh.
2.handling fish: After cleaning the fish, make a few cuts on the fish to facilitate the flavoring. The black membrane inside the fish belly must be removed, otherwise there will be a fishy smell.
3.pickled: Marinate the fish with cooking wine, ginger slices and green onions for 10-15 minutes to remove the fishy smell.
4.Steam: After the water boils, add the fish and steam over high heat for 8-10 minutes (depending on the size of the fish). Steaming for too long will cause the fish to become stale.
5.seasoning: After steaming, pour out the water in the plate, pour the steamed fish with soy sauce, sprinkle with shredded green onion, ginger and chili pepper, and finally pour hot oil to stimulate the aroma.
2. Popular steamed fish topics on the Internet in the past 10 days
| topic | heat index | Main discussion points |
|---|---|---|
| Steaming fish time control | 85 | How to adjust steaming time according to fish size |
| Tips for removing fishy smell from steamed fish | 78 | Beer, lemon juice and other methods to remove odor |
| Steamed fish soy sauce selection | 72 | Comparison of different brands of steamed fish soy sauce |
| Steamed fish with side dishes | 65 | Choice of side dishes such as tofu and enoki mushrooms |
3. Frequently Asked Questions about Steamed Fish
1.Why does steamed fish smell fishy?
It may be that the fish was not cleaned properly or the marinating time was not enough. It is recommended to fully marinate the fish with sliced ginger, green onions and cooking wine, and thoroughly clean the black membrane inside the fish belly.
2.Should I use cold or hot water when steaming fish?
Be sure to wait until the water boils before adding the fish, so that the fish can be quickly set and kept fresh and tender.
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.
4. Differences in methods of steaming fish in different regions
| area | Featured practices | Representative dishes |
|---|---|---|
| Guangdong | Pay attention to the original flavor and use soy sauce for seasoning | Steamed seabass |
| Zhejiang | Like to add ham, mushrooms and other ingredients | Steamed fish with ham |
| Sichuan | Seasonings such as chili pepper and Sichuan peppercorns will be added | Spicy steamed fish |
5. Tips to improve the taste of steamed fish
1. Place a few slices of ginger or scallions under the fish to allow the steam to circulate more evenly.
2. Do not open the lid of the pot immediately after steaming. Simmering for 1-2 minutes can make the fish more tender.
3. When pouring hot oil, the oil temperature should be high enough (about 180°C) to fully stimulate the aroma of onion and ginger.
4. If you like a richer taste, you can put some soaked mushrooms or ham slices on the fish before steaming it.
6. Recommended fish suitable for steaming
| Fish species | Features | Best steaming time |
|---|---|---|
| seabass | Tender meat with few thorns | 8-10 minutes |
| Turbot | Rich in gum, smooth and tender taste | 10-12 minutes |
| mandarin fish | The meat is firm and delicious | 12-15 minutes |
| grouper | Rich in nutrients, suitable for high-end banquets | 15-18 minutes |
Once you master these techniques, I believe you will be able to steam tender and delicious fish. Remember, the most important thing when steaming fish is to maintain the original flavor of the fish, and the seasoning should not be too heavy, so that you can taste the deliciousness of the fish itself.
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