The time of steaming fish is generally from the pot of water boiling steam after the start counting, different kinds of fish, different sizes of fish, steaming time is not the same, generally between 8 minutes -15 minutes.

For example, a common weight on the market between 500-600 grams of sea bass, generally steam 12 minutes best; common weight on the market in the 750 grams of turbot, need to steam about 15 minutes; common weight on the market in the 750 grams of Mandarin fish, steam about 10 minutes;

2 2 pounds of fish steamed fish to how long

2 pounds of fish is generally larger, and does not recommend steaming the whole fish, so you need to steam for a long time, easy to cause the fish to steam old, it is generally recommended that you will use a knife to cut into a peacock-shaped, so that you only need to steam for 10-15 minutes on the line, and the follow-up dripping with black bean sauce, the fish is also more flavorful.

3 Steamed fish tips

1. water boiling in the pot

Steamed fish note must be in the steamer after the water boiled, and then put the fish under the pot steam, so that the fish can be quickly steamed, the meat is more tender.

If the cold water under the pot steaming, fish in the gradual warming of the water vapor protein slowly tighten, and cold water steaming time is also longer, so that the steamed fish meat will become old, eat up the taste deterioration.

2. Steamed salt

Steamed fish if the beginning of the salt, will lead to fish protein tightening, reducing the tenderness of the perch meat taste, can be steamed and then drizzled with sauce.

3. Steamed fish can not be too big

The fish used to steam the attention is not too big, generally control in 600 grams or so the best, the real volume plate looks good, and the fire is also easy to grasp.

4. Big fire steam

Steamed fish dendrobium must be the whole process with a big fire, so that the shortest possible time will be steamed fish, to maintain the freshness of the fish.