5 to 10 minutes. The steaming time is calculated by the air time, pomfret should be steamed for 8 minutes, chub should be steamed for 12 minutes, and deep-sea fish head should be steamed for 15 minutes, and the steaming time can be extended by another 2 to 3 minutes if you are steaming a slightly larger fish.

The time to steam fish is different in different cases, this and the size of the fish, the type of fish, the fire has a close relationship, in general, it is best to steam fish with fresh.

Fish is healthiest when steamed, and steaming for more than 2 minutes can reduce the amount of anthropomorphic stigmaster toxin (a cyanobacterial toxin) by more than 26 percent, but the toxin is reduced by only 18 percent when the fish is boiled, and it remains in the broth. Cyanotoxins are toxins produced by cyanobacteria, which are found mainly in freshwater, and long-term ingestion raises the risk of liver cancer.

To compare the degradation of cyanobacterial toxins in steamed and boiled fish, researchers from the University of Seville's Nutrition and Food Toxicology in Spain experimented with freshwater fish. The results showed that freshwater fish is not suitable for raw consumption and that steamed fish is healthier than boiled fish.

People's Daily Online - Fish is healthier when steamed, and it is recommended to steam fish for more than 2 minutes