The size of the fish is different steaming time is also different, generally we buy most of the fish is about one or two pounds, so the fish are generally steamed over high heat 8 - 10 minutes.

Steaming fish how long to steam is appropriate:

1, this issue needs to be adjusted according to the size of the fish, 500 grams of weight of a fish, to the pot of water boiling, began to send the fish into the steaming pot, high-flame steaming for about 8 minutes, and then turn off the fire, do not open the lid, continue to let the fish in the pot, the use of residual heat to simmer for another 3 ~ 5 minutes, before the fish out of the pot.

2, and a 750 grams of fish, the time should be extended to 10 ~ 12 minutes, turn off the fire, also let the fish in the pot to simmer for another 3 ~ 5 minutes, and then removed from the pot.

3, and on to 1 kg or more weight of fish, such fish in the family in fact already belongs to the large fish, and do not recommend steaming the whole, period will make nothing of the time is greatly extended in order to steam the whole fish, in addition to lead to the fish steamed suddenly old and suddenly tender, raw and cooked degree of difference, it is recommended that the fish cut into pieces or the body of the peacock in the form of a peacock, so that the fish area of heat spread out, which can be better control of the time. Steaming time better control, the general situation of steaming about 15 minutes or so, and then false simmer 5 minutes, also enough to let the fish completely steamed.

Why steaming fish need to "steam first after stewing":

1, the reason is that the whole process of the fire steaming, is to let the fish continue to be affected by the high temperature of the water vapor under the influence of the heat steaming, and adhesion in the fish spine at the fish, is the most easy to uncooked part of, if the long time the fire steaming, adhesion in the fish spine, is not cooked part, if the fish is not cooked, it is not cooked. If you steam the fish for a long time with a high flame, the fish meat sticking to the spine can be steamed, but it will also make the fish meat that has been cooked outside steamed too old, then it will not be delicious.

2, so the fish steamed well to the point, do not continue to steam with high fire, but turn off the fire, instead of using the pot of hot air, and then a stew, so that the fish consolidate cooked through, but also allows the fish to absorb the heat of the water steam, more tender and juicy.

3, in addition, according to the fish species of meat thickness is different, steaming time, there is a time difference of 1 ~ 2 minutes, this will need to be adjusted according to your understanding of the steamed fish cooking.