The steamer is an increasingly popular cooking utensil, because a variety of delicious steamed dishes can be made through the steamer, and steamed fish is one of them. Steaming fish in a steamer is not only fast and easy to use, but it can also steam fish that is more fragrant than ordinary steaming methods. So, how long does it take to steam fish in a steamer?

1. How long does it take to steam fish in a steamer?

Steaming fish usually takes 7-10 minutes. The length of time is related to the ingredients you choose. The steaming time of different fish is different, and of course the size is different! Generally, we cook turbot and Wuchang fish at home for 7 minutes. If it is sturgeon or seabass, , mandarin fish, just control it for 10 minutes! The fish you choose for steaming fish should be controlled at about 1 catty to 1 catty and 2 taels. Of course, the time I am telling you is the time I spent in Yinchuan. Each region has different altitudes and different air pressures, so the time required must be adjusted accordingly, but it cannot exceed 15 minutes at most.

2. Tips for steaming fish in the steamer

Be sure to boil the water in the steamer before putting the fish in. Place ginger slices and green onions on the bottom of the steaming fish plate, and put the fish on top. Sprinkle an appropriate amount of salt, or leave it out.

600 to 800 grams of fish. Steam for about 7 to 10 minutes. When the time comes, turn off the heat and don't rush to take out the fish. Use the residual heat in the pot to "steam" it for 2 minutes and then take it out of the pot immediately.

After the fish is steamed, pour the steamed fish sauce over it, and put some shredded ginger and green onion on top. Heat some hot oil and pour it on top of the shredded ginger and green onion.

3. How to steam delicious fish in a steamer

Secret Tip 1: Shaving is very important

When many people steam fish, in order to make the fish cooked easily , are used to making a few cuts on the belly of the fish, but by doing this, the thin parts of the belly of the fish are more likely to be steamed, while the back of the fish with thicker meat is difficult to be cooked.

Make a cut on the back of the fish to open the back of the fish to the maximum extent, so that the whole fish can be heated evenly. It should be cooked when it is cooked, and it should be raw when it is raw.