How long does it take to steam fish?

The time for steaming fish is generally calculated from the time after the water in the pot boils and the steam is turned on. Different types of fish and fish of different sizes need to be steamed. The time is different, usually between 8 minutes and 15 minutes.

For example, a common sea bass weighing between 500-600 grams is generally best steamed for 12 minutes; a common turbot weighing about 750 grams needs to be steamed for about 15 minutes ; The common mandarin fish weighing about 750 grams on the market needs to be steamed for about 10 minutes;

How long does it take to steam a 2-jin fish?

A fish weighing 2 kilograms is generally more If the fish is too big, it is not recommended to steam it whole. This will take longer to steam and may easily cause the fish to become old. It is generally recommended to cut the fish into a peacock shape with a knife, so that it only needs to be steamed for 10-15 minutes, and then steamed. After the fish is soaked in soy sauce, the fish meat is also more flavorful.

Tips for steaming fish

1. Boil water in the pot

When steaming fish, be sure to boil the water in the steamer before putting the fish in the pot for steaming. , which can quickly steam the fish and make the meat more tender. If the fish is steamed in a pot under cold water, the protein of the fish will slowly tighten in the gradually heating water vapor, and the steaming time in cold water will be relatively long, so the quality of the steamed fish will become older and the taste will become worse.

2. Add salt after steaming

If you add salt to the steamed fish at the beginning, it will cause the fish protein to tighten and reduce the freshness and tenderness of the sea bass meat. You can add salt after steaming. Drizzle with sauce.

3. Steamed fish should not be too big

Be careful not to oversize the fish used for steaming. Generally, it is best to control it around 600 grams. The size of the fish is beautiful and the heat is good. Easy to grasp.

4. Steaming over high heat

When steaming the dendrobium of fish, you must use high heat throughout the process, so that the fish can be steamed in the shortest time and the fish can be kept delicious.

How to prepare the sauce for home-cooked steamed fish

Method 1

Cut the onions into chopped green onions, peel the garlic and chop into minced garlic, remove the seeds and chop the peppers. Add tempeh, minced ginger and 1 tablespoon of oil, mix well, microwave for 3 minutes, take it out, mix in soy sauce, sugar and 2 tablespoons of water, then pour it on the fish.

Method 2

Pour light soy sauce, dark soy sauce, balsamic vinegar and sugar into a small bowl containing fish soup, mix well, take another small bowl and mix in a little water starch. Heat the pan, pour a little oil, sauté the shredded ginger until fragrant, pour in the sauce, then pour in the water starch, stir a few times, pour it on the fish, and sprinkle with chopped green onion.