The usage of steamed fish soy sauce is to flavor the fish when it is steamed.

We can put the soy sauce into the fish before steaming it, and we can also put it into the fish when it is about to be cooked, but it is recommended to put it into the fish before steaming in most of the cases, because the dish will be more hygienic after it is heated up by high temperature. Of course, in addition to the steamed fish with soy sauce to adjust the taste, we can also put some soy sauce in the cooking of other dishes, so that the taste is more delicious.

Steamed fish soy sauce is essentially soy sauce, is a very with our own Asian characteristics of a kind of seasoning, we pour on the sauce after the fish steamed, and then back to the pan frying for a minute, turn off the fire and simmer for a few minutes, in our sauce will penetrate into the fish, our fish will become more tasty, this is the significance of the steamed fish soy sauce.

Steamed fish notes

1, steamed fish before the salt, many friends in order to make the fish flavor will be in the steamed fish before the salt marinade, which will make the fish firewood, affecting the taste, so do not put salt before the steamed fish.

2, steamed fish can be cut some of the mouth, and then put some ginger in the mouth of the fish cut, can also be placed in the fish belly, so that steamed fish is not so heavy. Ginger can remove the fishy.

3, fishy flavor is mainly from the fishy line, many friends steamed fish have not removed the fishy line, so that the fish steamed out of the heavy, specific how to take the fishy line you can search on the Internet.

4, steamed fish must wait for the water to open to the pot, so that the steamed fish meat is firm, full of aroma.