introduction
In our diet, fish is highly prized for its rich nutritional value and light taste. Rich in high-quality protein, healthy fats, vitamins and minerals, fish is an important source of good health. When it comes to the cooking method of fish, steamed fish, as a classic home-cooked dish, has become a frequent guest on the table of many families because of its simple and easy operation and the characteristics that can retain the freshness of fish meat to the greatest extent.
The charm of steamed fish lies not only in the fact that it retains the original flavor of the fish, but also in the fact that through simple seasoning and clever processing, the fishy smell can be avoided and every bite is mouth-watering. However, many people only sprinkle cooking wine and salt on the fish when making steamed fish, which greatly reduces the tenderness of the fish. Today, I'm going to share some tips to help you make a more delicious steamed fish that makes the meat more tender and appealing.
Prepare ingredients for steamed fish
Fish selection
First of all, choosing the right fish species is the key to making a successful steamed fish. In general, fish like sea bass, cinnamon and turbot are not only tender in meat but also have fewer spines, making them ideal for steaming. The flesh of these fish is delicate and able to maintain its delicious taste during steaming.
ingredient
In addition to the fish itself, proper ingredients are also the secret to enhancing the flavor of steamed fish. Commonly used ingredients include:
- Ginger: has a good deodorizing effect
- Green onions: can increase the aroma
- Steamed fish soy sauce: Indispensable for adding umami
- Cooking Oil: Helps to enhance taste
- Coriander, green peppers, red peppers: add color and flavor to dishes
Once you've made the preparations, it's time to start making this hearty steamed fish dish.
Steps:
1. Handle the fish
First of all, handling the fish is a very important step. The scales are removed, the belly is cut open, the internal organs and gills are removed, and then thoroughly cleaned with running water. Special attention must be paid to the removal of the bone-cling blood in the fish maw, as these parts are prone to the formation of fishy odors.
2. Make green onion and ginger water
Next, prepare the green onion ginger water. Put a few slices of ginger and green onion segments into a blender, add an appropriate amount of purified water, and stir into a uniform green onion and ginger water. This step is crucial not only to remove the fish, but also to provide a fragrant base flavor to the fish.
3. Marite
Spread the freshlion and ginger water evenly on the surface of the fish and marinate for 10 minutes. At this time, remember not to add cooking wine and salt, the green onion and ginger water itself can effectively maintain the umami of the fish, making the fish more delicious after steaming.
4. Wash and set out
Once the marinade is complete, gently rinse the fish under running water to remove excess green onion and ginger water, and then place the fish with ginger slices and green onion segments. This not only adds flavor to the fish, but also helps it absorb the aroma better during steaming.
5. Steaming
Place the fish in the steamer, and the steamer water should be boiled in advance. Put the fish in a steamer with boiling water, and usually, one pound of fish is steamed for eight minutes, and within one and a half pounds for ten minutes. The control of this time is crucial, too long will make the fish become firewood.
6. Final Processing
Once the fish is steamed, remove it immediately and do not let it simmer in the pan for too long, as this will cause the fish to dry out. At the same time, be careful to pour out the water in the dish to avoid the fishy smell from remaining. Fresh shredded green onions or green and red peppers are placed on the fish, and finally hot oil and steamed fish soy sauce are drizzled to add color and flavor, and the steamed fish is attractive in color and aroma.
Key tips:
Let's take a closer look at some of the key tips to ensure you make the perfect steamed fish:
1. Remove the blood from the bones when cleaning the fish
The key to the process of cleaning the fish is to completely remove the blood from the bones, so as to minimize the fishy smell and ensure the tenderness of the fish.
2. Use green onion and ginger water when marinating
During the marinating process, using green onion and ginger water instead of cooking wine and salt can better maintain the original flavor of the fish, while removing the fishy smell, making the steamed fish more tender and juicy.
3. Control the steaming time
Steaming time is the key to success, one pound of fish is steamed for about eight minutes, and if the fish weighs less than one and a half pounds, it can be steamed for ten minutes. The control of this time directly affects the taste of the fish, and mastering this skill will definitely make your steamed fish praise endlessly.
4. Steamed fish using boiling water
When steaming fish, you must ensure that the water is boiling, which can fully ensure that the heating is even, avoid the production of fishy smell, and also make the taste of the fish more tender.
5. Avoid retaining the water in the steaming pan
If the water in the dish is retained after steaming, it will affect the taste of the fish and may even cause a fishy smell. Therefore, after steaming, it is necessary to discard the water in the dish in time to maintain the freshness of the fish.
6. Remove immediately, do not simmer
After the steamed fish is completed, be sure to take it out immediately, and do not let it simmer in the steamer for too long, otherwise the fish will lose moisture and become dry because of the stewing, and the taste will be greatly reduced.
end
Imagine how satisfying it would be for your family to sit around a table and enjoy your own steamed fish. The production of steamed fish is actually not that complicated, as long as you master a few small skills, everyone can become a chef at home. I hope that through the above sharing, you will be able to try to make this steamed fish, enjoy the fun, and continue to explore your own flavor in the process.
You are welcome to share your production experience with me after trying it out, or to discuss the vignettes you encountered along the way. I believe that through continuous practice and communication, we can all become better chefs.