Fresh fish, eat the original flavor, no matter what you do, you must highlight a fresh word. Among many cooking methods, steaming can restore the delicacy of fish to the greatest extent.
Steaming is the most delicious cooking method of fish, which seems simple, but it also tests the chef's technical level. There is a saying in the catering industry that if you steam too much, you will be old, and if you steam too little, you will be born! The control of temperature is extremely important and very particular.
The practice of steaming fish is not complicated, but there are certain technical requirements in fish selection, processing methods and steaming time, which is not a simple pot steaming. Therefore, these processing links are not well controlled, and the fish will either smell fishy or not tender enough to lose the best taste.
Steamed fish uses the method taught by the chef. Remember the following seven steps, and you can reach the level of a chef. Steamed fish is tender, smooth and delicious. This method is often used for grouper, perch, mandarin fish, rat spot, etc. )
First, the method of removing fishy smell
(1) to remove mucus
Mucus on the surface of fish skin is one of the sources of fishy smell, which can be scraped off repeatedly with a knife. Wash with yellow wine or cooking wine repeatedly, add a little white vinegar if necessary, and then rinse with water.
② removing fishy bones
Behind the gill near the neck of the fish, there is a protruding irregular fish bone, which is the fish bone, also called the fish tooth. Must be removed, otherwise it will also affect the taste of fish.
③ removing the black film.
There is usually a black film in the abdominal cavity of fish, which has a strange smell. You can scrub it repeatedly with scouring pad or steel ball and rinse it with water.
④ Sticking bone and blood.
The part of fish abdomen near the spine usually has a blood film-like object. After being buckled, it is the coagulation of blood, which is often ignored. In fact, it is also the source of odor, so it can be cleaned up.
Second, marinate to taste.
Simply pickling fish is also a common method used by chefs. Chefs in the north and south will have different views. In fact, only when they have tasted it will they know the difference in taste.
My method is to rub the fish with salt and then rinse it. Add onion slices and ginger slices, stir with some cooking wine and pepper, and conditionally marinate with onion Jiang Shui to remove odor and increase fragrance. Pickling has two functions, removing fishy smell and enhancing flavor.
Third, the choice of fish
The size of steamed fish determines the tenderness of fish. In the choice of fish weight, it is generally about 500 grams to 800 grams. Generally, steaming is not recommended for larger fish, or fish with heavy earthy smell, such as grass carp, carp, crucian carp and catfish, is not the first choice for steaming, and marine fish is the best.
Fourth, the tool changing method
The method of changing fish knives will affect the time of steaming fish and the integrity of fish. If the knife is not changed properly, such as the blade is too deep, the fish will break after steaming, which will affect the beauty of the fish. If the knife edge is changed to shallow, it will not accelerate maturity, and the thicker part of the fish will not mature synchronously with other parts, resulting in different raw and cooked fish, which will also affect the taste of the fish.
The knife changing methods of steamed fish are divided into willow knife, straight knife and oblique knife. The common method can be a willow knife or a straight knife, that is, the fish's back is directly cut near the spine, and the knife is cut obliquely to form a semi-arc, which is the willow knife; The oblique knife method is to cut the flower knife directly on the fish body with a knife, the spacing is generally about 2 cm, the length is about 5 cm (depending on the size of the fish), and the knife is as deep as the fish bone.
Verb (abbreviation for verb) cooking time
Usually, the weight of grouper (or perch, etc.). ) It is about 700/800g, and the steaming time is about 8 to 9 minutes. Larger fish need to be steamed for 2 to 3 minutes. Main points of steaming fish: put boiling water into the pot and start counting 8/9 minutes after SAIC, usually 9 minutes is the most suitable time. If the firepower at home is not strong enough, extend the steaming time appropriately.
Usually use chopsticks to test, poke directly at the thickest part of the fish, and easily stick to the fish bone, which is mature.
Six, drenched with soy sauce
Adding soy sauce is a way to season steamed fish. After the fish is steamed, add a proper amount of steamed fish soy sauce (or fresh soy sauce) to improve the taste and freshness. You can use bottled brand steamed fish soy sauce or make your own steamed fish soy sauce. You can use cross soy sauce and fresh soy sauce with vegetable water, a little rock sugar and chicken powder to cook together. (See my other articles)
Seven, pour hot oil
After the fish is steamed, pour out the excess soup, move it to another plate, sprinkle with shredded onion and red pepper as decoration, and stimulate the aroma of onion and ginger with hot oil. Aroma and taste the fish, and give the fish a strong onion flavor.
Pouring hot oil is the last process, and it is also the key to stimulate the fragrance of onions. Low oil temperature has no effect. This step is mainly to grasp the oil temperature. The oil temperature should be raised to about 80% heat, that is, the hot oil can be turned off and poured on the fish while it is hot. # Punch in, have a good life #