The meat quality of perch is thin and thin, and the cooking time is the shortest. Generally, it is cooked after the water boils, and it can be steamed for 5~8 minutes with the lid covered.

However, the meat quality of grass carp, carp and other fish is relatively old, and it needs to be steamed for about 12 minutes.

The cooking time of steamed fish should be controlled below 15 minutes, so as to avoid the meat being too old and affecting the taste.

What is the best fish for steamed fish?

1, bass

Perch is the most suitable steamed fish. Perch is different from other fish, with relatively few fishbones, delicate fish, unique flavor and light umami. Steaming can give full play to its unique characteristics and increase appetite.

2. Duobao Fish

Duobao fish and perch are similar in meat quality, but the meat is less fishbone and the meat is relatively delicate. The only difference is that the skin of Duobao fish contains a lot of collagen, which is more waxy and fragrant when steamed, but in terms of taste, Duobao fish is not as good as perch.

3. saury

Swordfish is a special kind of steamed fish, which belongs to marine fish, but it will enter the Yangtze River valley from February to March every year. Although this kind of fish has many thorns, its meat is tender, delicious, fat but not greasy, and full of color and flavor. Steamed fish can best reflect its tender meat characteristics.

4. Green eel

Green eel is a kind of eel, which is much larger than the common eel, and can grow to about 1 kg. Its meat quality is delicate, soft and spineless, and it is tender and full of flavor after steaming. Note: green eel needs more than half a catty to be suitable for steaming, too small for steaming, and its meat quality and taste are not very good.

Steamed perch must be put in after the water is boiled, steamed at medium heat for about 10 minutes, and then turned off the fire. After turning off the fire, don't uncover it first, and then steamed at the residual temperature for 1-2 minutes to get out of the pot.

After pickling, put some shredded onion and ginger slices on the back of the fish, put the fish in the pot for steaming after the water boils 10 minute, turn off the fire, and then remove the cover 2 minutes after turning off the fire to take the fish out of the pot;

Bass is fresh and tender. According to the size of the fish, it is usually necessary to put it in the pot with boiling water, steam it in the steamer for 8- 10 minutes, and turn off the fire. Don't take out the fish;

Fish comes out from the back of the fire. Pour the steamed fish sauce while it is hot. If it tastes heavy, you can also pour some oil. A plate of steamed bass with tender meat is done.