It is best to steam fish for fifteen minutes.

Steaming fish needs to be adjusted according to the size of the fish. For a fish weighing about 500 grams, after the water in the pot boils, start putting the fish into the steamer, steam it on high heat for about 8 minutes, and then turn off Turn on the heat, do not open the lid, keep the fish in the pot, use the residual heat to simmer for another 3 to 5 minutes, then take the fish out of the pot.

For a fish of about 750 grams, the time needs to be extended to 10 to 12 minutes. After turning off the heat, let the fish simmer in the pot for another 3 to 5 minutes before taking it out of the pot. As for fish weighing more than 1 kilogram, such fish is actually considered a large fish in the family. Generally, steaming for about 15 minutes and then simmering for 5 minutes is enough for the fish to be completely steamed.

Precautions for steaming fish

Before steaming fish, it needs to be marinated for a short time. The marinating seasoning only needs to use onions, ginger, cooking wine and white pepper. Yes, don't salt it. Because salt will tighten the meat of the fish and force the water out of the fish early, eventually causing the fish to lose a lot of water, the steamed fish will not be tender enough and may even become stale.

No matter what kind of fish is steamed, the water in the steamer must be completely boiled before it can be put into the pot for steaming. The fire should be high throughout the process to steam the fish in a short time, allowing the fish juice and nutrients to be absorbed. Reserve so the fish remains fresh and tender.