If a fish weighing 2 pounds is steamed over high heat, generally 11 or 12 minutes is the most appropriate time. The length of time to steam fish is related to the size of the fish to be steamed. Generally, larger fish will take longer to steam.

Steaming fish is also related to the type of fish to be steamed. Generally speaking, if it is steaming carp or steaming sea bass, the time to steam the fish will be shorter, and it will take about a few minutes. . And if you want to steam silver carp or grass carp, the time will be a little longer, and you need to extend the time by 2 or 3 minutes.

The time for steaming fish is also related to the pot we use and the firepower we use. If it is a high fire, the time will generally be shorter than that of medium heat. If the pot is well sealed, The steaming time should also be shorter.

Tips for making steamed fish:

1. Pay attention to five points when choosing live fish

When choosing live fish, you should pay attention to five points: first, the fish scales are relatively complete; Second, the fish meat is elastic; third, fresh live fish generally have a strong earthy smell; fourth, fish gills that are pink or bright red are better, and white or dark black ones are not good; fifth, fish gills are pink or bright red in color. , The brighter and more transparent the fish’s eyes are, the fresher the fish is.

2. Washing fish in warm water can remove the fishy smell

After killing the fish, scrape off the scales with a knife, and then rinse the slimy layer on the fish with warm water. When fish are being cultured, there is a creature called Spirogyra in the water, which has a very strong earthy smell. This layer of Spirogyra is the fishiest part of the fish, so rinsing it with warm water can effectively remove the smell. .

3. Kill the fish for 2 hours before serving it to the pot

Many people buy fish from the market and think that after killing it, they should eat it while it is fresh and serve it to the pot immediately. However, as everyone knows, the fish is still fresh. Within 2 hours after death, it is the period of detoxification from the body. Steaming at this time is obviously not a good time. Therefore, you should wait until the fish has detoxified before steaming it.

4. There should be enough steam before putting the fish in the pot

The water in the pot must be boiled before putting the steamed fish in the pot. Because to make the fish very fresh and full of aroma, you need to have enough steam pressure. If the steam pressure is insufficient, even if it is cooked, the meat will taste soft and soft, and the texture will not be firm enough, and the aroma will be insufficient.

5. Add salt after taking it out of the pot

Many people put salt on the fish before steaming. This is indeed more delicious, but the salt will cause the protein to shrink, so it will be steamed out. The fish will be older and not fresh enough.

The correct method should be: apply cooking wine, add green onions, ginger slices, and a little water. Steam the fish in the pot for 15 minutes, take it out and set aside. Then, cut some shredded green onions, or put shredded green peppers and red peppers on top of the fish. Heat the oil in the pan and fry the Sichuan peppercorns to get the oil. Pour it on the steamed fish. Pour in the steamed fish for a very fresh taste.