Eating fish is nothing more than "fresh", and steaming is the best cooking method to experience the "freshness" of fish. If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.

Cooking steamed fish is also a science. From choosing fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.

Basic Steps

The first step: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is raw and cooked. The heat is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after steaming. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.

Step 4: Placing the fish: Take a large piece of old ginger and the middle part of a green onion, cut it into long and even thin strands, spread it on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming fish. Like many steamed dishes, the water in the pot must be boiled before putting the fish into the pot and steaming for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Special Tips

If No.1 is steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.

No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.

The fish meat is as tender as tofu and as fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish. Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!

The secret of steamed fish

Whether you are in North America, Europe or Australia, you can make high-level steamed fish without any special raw materials. Although steamed fish is an ordinary home-cooked dish, if you want to make it higher than the standard of a restaurant, come to me and I will tell you the secrets of each step in making steamed fish. Go back and give it a try, and you'll feel like an authoritative "foodie" in no time.

Now take a Wuchang fish as an example.

Secret 1: The weight of the fish should be controlled at about 600 grams. A fish of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control;

Secret 2 : After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);

Secret 3: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher but also hold up the belly of the fish, making the steamed fish fuller. ;

Secret 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, cut the middle section of the green onion (the clear and white part, the same length as the ginger) into strips, (For the sake of appearance and inducing appetite) Spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

Secret 5: After the water in the steamer boils, put the fish in the pot ( Never steam the fish in cold water, otherwise the pot will be damaged.

The secret of many steamed dishes is to boil the water and put the food into the pot to steam);

Secret 6: Steam for 5 minutes and then turn off the heat (the heat is the top secret);

Secret 7: Turn off the heat After the fire is over, do not open the lid of the pot or take the fish out of the pot. Use the residual heat in the pot to "steam" it for 8 minutes and then take it out of the pot immediately. Then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil) all over the fish body (do not put any Salt and MSG for lightness and tenderness), then add a few corianders at will and serve.

Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing. If there are others around when you are eating, you should secretly aim your chopsticks at the belly of the fish (the most tender and fragrant part) as soon as possible to strike first!

Additional important points:

1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight is controlled at about 1000 grams), the steaming time can be extended by 2-3 more minutes, but not too long. Don't forget the "virtual steaming" trick;

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to make the fish fully cooked quickly. After taking it out of the pot, cook it in the kitchen , quietly withdraw the chopsticks, and don’t let the diners discover your trick;

3. You can also put the prepared sauce (soy sauce, vinegar, oil) that is ready to be poured on the fish in a In a small bowl, steam together with the fish. After the fish comes out of the pot, pour this seasoning on the fish. Compared with the previous raw sauce, this sauce is less astringent and the fish tastes warmer, more fragrant and softer, suitable for Suitable for the elderly and those who prefer light meals.

How about this? This is my complete recipe for steaming Wuchang fish, and the ring is the secret! Many people are only inspired by the visible details such as minced meat, and forget a few essentials afterwards. In fact, the heat and "steaming" techniques are the real secrets.

Steamed fish

Ingredients: One seabass tail

Accessories: shredded green onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet , vegetable oil, oyster sauce

Preparation method:

1. After cleaning the fish, make a diagonal cut on the fish and apply suet evenly;

2. Cut the old ginger into shreds, and the green onions, and spread them on the fish plate. After putting the fish on the plate, sprinkle some green onion and ginger shreds, green and red pepper shreds and Shaoxing wine on the fish;

3. Small bowl Pour two teaspoons of light soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into the mixture and stir evenly to make a sauce;

4. When the water boils in the steamer, add the fish Plate, put in the sauce and steam over high heat for 7-8 minutes, then turn off the heat, simmer for 5 minutes and then open the lid;

5. Pour the sauce over the fish while it's hot, and it's done.

Operation Notes:

1. When making steamed fish, be sure to boil the water before putting it in the pot. Do not add the fish when the water is cold, as it will affect the taste;

2. You can also pour hot oil on the fish when taking it out of the pan, but considering that modern health care has repeatedly warned people to "less oil and less salt, avoid it if you can", it is omitted;

3 . To judge whether the fish is steamed, you can judge whether the fish eyes turn white or insert a toothpick into the thicker part of the fish belly. If it can penetrate easily, it means the fish has been completely steamed.

Steamed seabass made in microwave oven

People say this is a lazy person’s way of cooking fish, and I totally agree. Wash the fish, make a few diagonal cuts on both sides of the fish with a knife, rub some salt and white pepper on the fish, add a few drops of wine, and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the belly of the fish, sprinkle some on the fish, and wrap the plate with plastic wrap. Put it in the microwave, depending on the size of the fish and the power of the microwave, I usually take about three minutes. While the fish is steaming in the microwave, heat some boiling oil in a pot. It is best to heat the oil until it smokes. After the fish is steamed, carefully remove the plastic wrap (the caution mentioned here must be careful, don’t leave it carelessly). If you uncover it, you may accidentally burn your hands because when the fish is steamed, all the steam is trapped in the plate). Pour soy sauce and your favorite seasonings on the fish, and add the chopped green onions. Spread the shreds flat on the fish, and pour the burned oil on it. If the oil is hot enough, it will make a "chich" sound when drizzled, which is just enough to cook the shredded green onions and remove a lot of the fishy smell of the fish. Give it a try, you can also make a steamed fish in five minutes.

Steamed fish

The weight of steamed fish should be controlled at about 600 grams. A volume of this size looks beautiful when placed on a fish plate, and the raw and cooked heat is easy to control.

After cleaning the fish, spread lard (clear oil is also acceptable) on both sides of the fish body, and then dip it in a little white wine; mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, The shiitake mushrooms are finally put into the fish belly. This can not only make the fish taste fresher, but also prop up the fish belly, making the steamed fish plump.

The shape of the steamed fish is very important. Cut the longest section of the large piece of old ginger into even and beautiful slender strips. Cut the middle section of the green onion into shreds and spread it on the fish plate, then put the fish in. On the plate, sprinkle some green onion and ginger shreds on the fish.

Okay, now the most important step: after the water in the steamer boils, put the fish into the pot. Do not use cold water to steam the fish in the pot. Steam for 6-7 minutes and then turn off the heat, but do not open the lid of the pot. Use the residual heat in the pot to "steam" for 5-8 minutes before taking it out of the pot. Add the pre-prepared seasonings (soy sauce, vinegar, clear oil, and a little salt). (or no salt), pour all over the fish body (no MSG, in order to keep it light and fresh), then add a few sprigs of coriander at will and serve.

Secret 1: The weight of the fish should be controlled at about 600 grams. A fish of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control.

Secret 2: When packing the fish, you can cut off the backbone of the fish from the inside of the abdomen (saw it off with the tail of a knife) to prevent the overall deformation of the fish due to shrinkage of the fish bones after steaming. If your skills are relatively new, you can leave the fish uncut to avoid ruining the fish and deforming it before steaming begins. After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste).

Secret 3: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher but also prop up the belly of the fish. The steamed fish is plump.

Secret 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, take the middle section of the green onion (the clear and white part, the same length as the ginger) and cut into strips, ( For the sake of appearance and inducing appetite) spread on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish.

Secret 5: Be sure to put the fish into the pot after the water in the steamer is boiled (never put the fish in cold water to steam, otherwise it will damage the pot. The secret of many steamed dishes is to put the fish into the pot after the water is boiled) Food is steamed in a pot).

Secret Six: Steam for 6-7 minutes and then turn off the heat (the heat is the secret).

Tip 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual heat in the pot to "steam" it for 5-8 minutes and then take it out of the pot immediately, and then add the pre-prepared seasonings ( Pour soy sauce, vinegar, clear oil, very little salt or no salt) all over the fish body (no MSG for lightness and tenderness), then add a few sprigs of coriander at will and serve.

This fish is as tender as tofu, fragrant as crab meat, light and refreshing.