The meat of fish is very delicate and refreshing to eat, and there are many ways to eat fish in daily life. However, the original way to eat fish is steamed fish. This way of eating fish can keep the fish delicious without damaging the nutrients of fish. After eating, it will not only be healthy, but also very easy to digest and absorb. When steaming fish, there is controversy about the time of steaming fish. How long is it better to steam fish?

How long does steamed fish usually steam?

The time for steaming fish is generally counted from the time when the water in the pot is boiled. The steaming time is different for different kinds of fish and different sizes of fish, generally between 8 minutes-15 minutes.

For example, a common bass weighing between 500 and 600 grams on the market is usually steamed for 12 minutes; The common turbot weighing about 750g on the market needs to be steamed for about 15 minutes; Common mandarin fish weighing about 750g on the market are steamed for about 10 minute;

How long does it take to steam fish with 2 Jin of fish?

Fish weighing 2 kg is generally large, so it is not recommended to steam the whole fish. It takes a long time to steam the fish, which will easily lead to aging. Generally, it is recommended to cut it into proud as a peacock shape with a knife, so it only takes 10- 15 minutes to steam, and the fish will be more tasty after being subsequently drenched with steamed soy sauce.

Steamed fish tips

1. The water is boiling in the pot.

Steamed fish must be steamed after the water in the steamer is boiled, so that the fish can be steamed quickly and the meat is more tender.

If the fish is steamed in cold water, the protein of the fish will slowly tighten in the gradually warming steam, and the steaming time in cold water will be longer, so that the steamed fish will become old and taste worse.

Step 2 put salt after steaming

If salt is added to steamed fish at the beginning, it will lead to protein contraction of fish meat, which will reduce the fresh and tender taste of perch meat. You can pour the sauce after steaming.

3. Steamed fish should not be too big

The fish used for steaming should not be too large, and it is generally best to control it at about 600 grams. The whole volume is beautiful and the heat is easy to grasp.

Step 4 steam on fire

The Dendrobium of steamed fish must use fire all the time, so that the fish can be steamed in the shortest time and the fish can be kept delicious.

How to adjust the juice of steamed fish at home?

Method one

Cut the onion into chopped green onion, peel the garlic and chop it into minced garlic, remove the seeds and chop the pepper, add lobster sauce, Jiang Mo and 1 tbsp oil, mix well, microwave with microwave for 3 minutes, then take it out, mix with soy sauce, sugar and 2 tbsp water, and pour it on the fish.

Method 2

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