It takes 8 to 12 minutes to steam sea bass.

Bass does not need to be steamed for a long time, but it depends on the size and weight of the bass. Smaller bass can be steamed in about 8 minutes, but larger ones can be extended by about 3~5 minutes. Bass steamed after the fire off do not immediately open the lid, with the residual temperature of the steam for about a minute, so that the steamed fish meat tender and smooth, eat up very fresh.

Steaming bass, it is recommended to use hot water on the pot to steam, if it is cold water on the pot to steam, from cold to hot during the heating process, it will lead to the meat of the bass to become old. So first boil the water, and then put the perch on the steam, in this case the steam time can also be reduced, the meat can also maintain the tender texture.

Steaming bass tips

1, cut flower knife: steaming bass need to be cleaned in advance, and then use a knife on the surface of the bass cut a few knives, this is easy to taste, steamed out of the bass meat will be more tender. If there is no cut flower knife, the meat inside the sea bass will be lighter.

2, in advance of the marinade: sea bass gills to the viscera after washing, in the fish on the surface sprinkled with some salt, in advance of the marinade, will be more flavorful some. If there is no advance marinade directly steam, due to the sea bass itself steam time is short, may sea bass meat inside the flavor.

3, do a good job of deodorization: water boiling fish into the steamer, 3 minutes after the removal of the fish soup in the tray, then put the steamer continue to steam, fish cooked without fishy taste. Expensive live fish steamed, only when pouring off the soup after 3 minutes of steaming with salt, shredded green onions and a very small amount of shredded ham, other seasonings are not used to highlight the fish flavor.