We all know that there are many ways to eat fish, and steamed fish is one of the most nutritious and delicious ways. Many people make steamed fish at home. There are certain skills and particularities involved in making steamed fish, especially the presentation of steamed fish and so on. So how to cut steamed fish and present it beautifully? Let’s take a closer look below! How to cut steamed fish so that it looks good on the plate. The first method:

This is the most common method of cutting the fish body on both sides and lying on its side on the plate. In this method, boil the water over high heat and put it into the pot. A pound of fish needs to be steamed for about 10 minutes, which is to follow the method of steaming one or two fish for one minute. Because the fish is thick, the steam heat cannot reach the innermost side of the fish's back, and the upper and lower sides of the fish are unevenly heated (so chopsticks are often needed). It takes the longest time, and the fish will be cooked unevenly. If you don't master it well, , maybe the top is cooked and the bottom is raw, or the bottom is cooked and the top is old. Another point is that the steamed fish water accumulates on the plate, which will contaminate the fish and give it a fishy smell, so you have to pour the steamed fish water after steaming. The second method:

This is also a common method, which is to make a cut in the fish belly along both sides of the spine, spread the fish body as far as possible, and lie prone on the plate. This method takes 2 minutes less than the first method, because the fish body has been spread as thin as possible, and is only about half the thickness of the first method. Under the same thermal conditions, of course, the time is less. However, because there is a plate under the fish body, it is still difficult for the heat to reach the fish belly, so the inside and outside are still heated unevenly, and the inconsistent doneness between the inside and outside still exists. Another point is that you also need to place chopsticks to provide space for the steam to circulate and avoid contact with the steaming fish water. You should also pour the steaming fish water after steaming. The third method:

This is the method of Chef Lin of the Chinese restaurant, which is to cut one side of the fish body at the head and tail, and use the fish itself to prop up the fish body on one side. Let’s call it This is the one-hand steaming method (I couldn't find any pictures of sea bass, so I used a picture of red fish to show it). This method is more beautiful than the first two methods. The upper part of the fish body has an overhead space to facilitate steam circulation. This part of the fish is evenly heated inside and outside, and the time should be shorter than the first method. But the fish maw is still lying on the plate, and the uneven heating from top to bottom is still there. Overall, the heating time is almost the same as the second photo, which is also 8 minutes. Another point is that the problem of contamination of the fish body with the steamed fish water cannot be avoided, and this kind of plating method is not convenient for placing chopsticks. The fourth method:

This is a method I tried, which is to place the dish in a prone position without a plate, and put it directly on the flat grate and steam it in the pot. This method not only retains the advantage of the prone fish body having the largest expansion area, but also avoids the shortcomings of the insulated plate and the lack of steam circulation. The steam can directly heat the upper and lower sides of the fish body. The fish meat is evenly heated and cooked quickly, and it only takes 5 minutes. , saving half the time than the first method, and 3 minutes less than the second and third methods. It saves time, fire and is more environmentally friendly. The faster the fish is cooked, the more umami flavor it retains. Another advantage is that you don’t have to worry about the problem of steaming fish water, because the steamed fish water flows to the bottom of the pot and will not pollute the fish body. Of course, it tastes more delicious. How to get rid of the fishy smell of steamed fish

Key tips:

1. Remove the black attachments, fish oil and fish gills in the abdominal cavity of the fish, clean them and drain them;

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2. Place a few long green onion segments under the fish to allow the fish to heat evenly, and place ginger slices on the fish;

3. After the steamer is heated up over high heat, add the cooking method 2 steaming tray;

4. Taking 500g fish as an example, it usually takes 6 minutes to cook;

5. After cooking, steam the original ginger slices, green onions and Remove all the water that comes out;

6. Prepare the sauce: mix light soy sauce and oil and pour it into the plate with fish along the edge of the plate (do not pour it on the fish);

7. Spread shredded ginger, chopped green onion, and a little shredded chili on the fish, pour boiling hot oil over the shredded ginger and chopped green onion, and serve;

8. Food When the time comes, mix the fish with chopped green onion and ginger and add some sauce to serve.

Home-style cooking of steamed fish

1. Ingredients: One piece of fresh seabass. When you buy the fish, ask the fisherman to clean it. Prepare ginger, green onions, steamed fish drum oil, and cooking oil. , salt

2. Cut the red pepper in the middle, cut the ginger into shredded ginger, and cut the shallot into chopped green onions. Clean the purchased bass, then use a knife to make a few slits on both sides of the back, add less salt and marinate for about 10 minutes

3. Add an appropriate amount of water to the steamer. Then put the marinated seabass in the steamer, and finally pour steamed fish soy sauce on the fish, add chopped red pepper, shredded ginger, and steam over high heat

4. Wait for the seabass After steaming, remove the red pepper and ginger shreds from the fish, pour out the soup, and put the chopped green onion on the sea bass. Finally, pour the cooking oil into the pot and heat it, then sprinkle it evenly on the sea bass. Serve.