In the many ways of fish, steamed fish is one of the ways that fish can maximize the retention of fresh flavor, but also maximize the retention of nutrition. Whether it is freshwater fish or saltwater fish, as long as it is fresh fish, steaming is the best choice. But also some people do not like steamed fish, because this fish fish smell is heavy, so many people prefer braised fish, or other practices. Steamed fish fishy, that is not the right way to do, fresh fish steamed, the right way to use, only fresh flavor, no fishy. So how to do steamed fish is delicious?

In fact, many people do steamed fish is not good, is because they do not understand the steamed fish in the end with or without salt? Chef told me that many people are doing it wrong, so do out of the fish meat old, and fishy flavor! First of all, we buy back fresh fish, whether it is sea fish or freshwater fish, we bring to steam is to eat the original flavor of the fish. So steamed fish are relatively light, salt so seasoning in many dishes to add, only steamed fish do not add.

So steamed fish without salt flavor? Many people have raised questions. In fact, we do not add salt, because salt will make the fish meat loss of moisture, thus making the fish old. And the flavor just need to add some soy sauce or steamed fish soy sauce can be, add salt is completely superfluous. And the fishy flavor of the fish we can go through the cooking wine and onion and ginger, so that the steamed fish, not only tender fish, but also no fishy taste.

The practice of steamed fish:

First of all, we deal with the fish clean, the fish belly must be pulled out of the things, because they are very heavy fishy flavor. Then the body of the fish cut a few knives, and then add wine and onion and ginger marinade to remove the fishy flavor, marinate for more than ten minutes. Then put the plate on the pot to steam, boil water in the pot, high heat steaming for 8 minutes to be cooked. Steam cooked out of the pot, put on the shredded green onions and ginger, pouring steamed fish soy sauce, and then pour hot oil can be.

Summary:

1, steamed fish absolutely do not put salt, otherwise the fish meat becomes old, there is a fishy taste.

2, steamed to master the time, 8 minutes is the upper limit, more than the taste will deteriorate.

3, steaming process do not lift the lid, must remember.

4, if you think it's too light, then you can add some salt to the steamed fish soy sauce and pour it on after the fish is steamed.