How long does it take to steam fish?
The meat of seabass is thin and thin, so the cooking time is the shortest. It is usually cooked after the water boils, and then the pot is covered and steamed for 5 to 8 seconds. Minutes are enough.
The meat of grass carp, carp and other fish is relatively old and needs to be steamed for about 12 minutes.
It is best to control the cooking time of steamed fish to less than 15 minutes to avoid overcooking the meat and affecting the taste.
What fish is best for steaming fish?
1. Seabass
Perch is the most suitable fish for steaming. Unlike other fish, seabass has relatively few fish bones. , the fish meat is delicate, the fragrance is unique, and the umami taste is relatively light. Steaming can bring out the unique characteristics of the ingredients and increase appetite.
2. Turbot fish
Turbot fish and sea bass are similar in terms of meat quality. The meat has fewer bones and the meat is relatively delicate. The only difference is the skin of turbot fish. Containing a large amount of collagen, it is more glutinous and fragrant when steamed, but in terms of taste, turbot is not as good as sea bass.
3. Swordfish
Swordfish is a special kind of steamed fish. This fish is a marine fish, but it enters the Yangtze River Basin from February to March every year. Although this fish has relatively strong spines, There is a lot of fish, but the meat is tender, delicious, fat but not greasy, and has both color and flavor. Steaming this type of fish can best reflect the characteristics of its tender meat.
4. Mandarin eel
Mandarin eel is a type of eel. It is much larger than the average eel, and can grow to about 1 kilogram. The meat is delicate, soft and soft. The spines are tender and full of flavor after steaming. Note: The eel must weigh more than half a catty to be suitable for steaming. If it is steamed too small, the meat quality and taste will not be very good.
When steaming sea bass, you must put the sea bass in after the water boils. Steam over medium heat for about 10 minutes and turn off the heat. Do not remove the lid after turning off the heat. Use the residual heat to steam for another 1-2 minutes before serving;
After marinating, place some shredded green onions and ginger slices on the back of the fish. After the water boils, put the fish into the pot and steam it for 10 minutes over medium heat. Turn off the heat. After 2 minutes, remove the lid. Take the fish out of the pot;
The seabass is relatively fresh and tender. Depending on the size of the fish, it is usually necessary to boil the pot under water. Steam the steamer over high heat for 8-10 minutes and then turn off the heat. Do not take out the fish;
Take the fish out after the fire is over, and pour the steamed fish with black bean sauce while it is still hot. If the taste is strong, you can pour more oil. A plate of steamed seabass with fresh and tender meat is done.