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 and15 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.

Precautions for steaming fish:

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.

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