Steam fish for 5 to 15 minutes.

In general, you can control the time for steaming fish between 5 and 15 minutes. However, the time needed to steam fish varies depending on the size and species of the fish. For example, the perch's meat is fine, thin, steaming time is the shortest, usually in the water boiling on the pot, cover the lid and steam for 5 to 8 minutes. And grass carp, carp and other fish meat is relatively old, need to steam for about 12 minutes. If you are steaming slightly larger fish, the steaming time can be extended by another 2 to 3 minutes.

The steaming time 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. However, the steaming time is best controlled in less than 15 minutes, so that the meat is not too old, affecting the taste.

Notes on steamed fish:

1, fish should be treated cleanly: regardless of freshwater fish or sea fish, the slaughter should try to clean up. In particular, the black membrane of the inner cavity of the fish, fish guts and fishy threads should be removed.

2, fish marinade do not put salt: fish steamed before, need to go through a short period of time marinade, marinade seasoning only need to use to the onion, ginger, cooking wine and white pepper can be, do not put salt marinade.

3, steamed fish to boil water and fire: no matter what fish steamed, we have to wait until the water in the steamer pot boiled completely, can be sent into the pot steaming, the whole fire, so that the fish in a short period of time steamed, so that the fish juice and nutrients can be retained, the fish to maintain the freshness of the meat.

4, out of the pot, can not immediately seasoning: fish steamed out of the pot, can not immediately seasoning, will make the taste of steamed fish instead of becoming strange, to be accompanied by a pot of steamed onions and ginger and forced out of the fish water and then seasoning.