Steaming fish for fifteen minutes is best.

Steaming fish needs to be adjusted according to the size of the fish, 500 grams of weight of a fish, to be in the pot of water boiling, began to send the fish into the steamer, high-fire steaming for about 8 minutes, and then turn off the fire, do not open the lid, continue to let the fish in the pot, the use of residual heat to simmer for another 3 ~ 5 minutes, before the fish out of the pot.

And a 750 grams of fish, the time should be extended to 10 to 12 minutes, turn off the fire, also let the fish in the pot to simmer for another 3 to 5 minutes, and then removed from the pot. And up to 1 kg or more weight of fish, such fish in fact in the family has belonged to the large fish, the general situation of steaming about 15 minutes or so, and then false simmering for 5 minutes, but also enough to let the fish completely steamed.

Note on steaming fish

Fish steamed before the need for a short period of time to marinate, marinating seasonings only need to use to onion, ginger, cooking wine and white pepper can be, do not put salt marinade. Because the salt will make the meat of the fish tighten, the fish water early forced out, and finally lead to the fish because of the loss of water a lot of steam out of the fish is not tender, and even firewood.

No matter what kind of fish, we have to wait for the water in the steamer to boil completely, and then we can send it into the pot to steam, the whole process of the fire, so that the fish in a short period of time to steam, so that the fish juice and nutrients can be retained, the fish meat to maintain the freshness and tenderness.