1, steamed fish according to the type and size of the fish is different, steaming time is also different, in general, steamed fish steaming time in about 6-12 minutes, like perch, turbot meat is fine, thin, steaming time is generally in the water boiling, steaming 8-10 minutes or so, and grass carp, carp and other fish meat is relatively old, steaming time is generally in the water boiling, steaming 10-12 minutes.

2, no matter what fish steaming, we have to wait until the water in the steamer pot is completely boiling, before you can send into the pot steaming, the whole high fire, so that the fish in a short period of time steaming, so that the fish juice and nutrients can be retained, the fish meat to maintain the freshness and tenderness.

3, after steaming, immediately turn off the fire, but do not immediately out of the pot, with the residual heat in the pot stewed for 3-5 minutes and then out of the pot, so that can play a role in making the fish more mature effect, but also consolidate the tenderness of the fish.

4, the fish steamed out of the pot, immediately seasoning, will only make the flavor of steamed fish instead of becoming strange, because the soup at the bottom of the plate fishy taste is relatively heavy, remember to pour out before seasoning.

5, steamed fish, fish belly must be dealt with clean, can reduce the fishy flavor.