What kind of seasoning should be used to make steamed fish delicious? To make a delicious steamed fish, we should not only work hard on seasoning and time, but also grasp the best amount. Five star hotels usually require about 600 grams of steamed fish, and the condiments are usually less than 20 minutes.
Seven secrets of steamed fish
Secret 1: the weight of the fish should be controlled at about 600 grams. The size of the fish should be placed on the fish plate. It looks beautiful, and the raw and cooked heat should be well controlled.
Secret 2: when cleaning up the fish, you can cut off the back of the fish from the belly (with a knife tail saw), in order to prevent the fish from overall deformation due to the contraction of the fish bone after steaming. But if your craft is relatively unfamiliar, you can do without cutting, so as not to spoil the fish before steaming. After cleaning the fish, spread lard on both sides of the fish (clean oil is OK), and then dip in a little white wine (you can also try some foreign wine, maybe create a new taste).
Secret 3: mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, ginger and Lentinus edodes, and then put them into the belly of the fish, which can make the fish taste fresher and support the belly of the fish, making the steamed fish full.
Secret 4: take a large piece of ginger, take the longest section and cut it into uniform and beautiful thin filaments. Take the middle section of the scallion (the unclean part, equal to the length of ginger) and cut it into shreds. (for beauty, induce appetite) and spread it on the fish plate. After putting the fish into the plate, sprinkle some scallion and ginger on the fish. Steamed fish should be steamed for a few minutes, 6 points for real steamed fish and 8 points for virtual steamed fish
Secret 5: be sure to put the fish in the pot after the steamer is boiling (never steam the fish in the pot with cold water, then it will be broken. The secret of many steamed dishes is to steam the food after boiling.
Secret 6: steam for 6-7 minutes and turn off the heat (the heat is the top secret).
Tip 7: don't open the lid of the pot after turning off the heat. The fish will not take out the pot. Use the remaining temperature of the pot to steam for 5-8 minutes, then immediately get out of the pot. Pour the prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish (no monosodium glutamate, so as to make it light and tender), and then put some parsley on the table.
Editor's note: a lot of friends often ask me in private how long it is best to steam the fish. It takes only 6 or 7 minutes to steam the fish. Finally, it needs to steam the fish falsely. That is to say, it takes about 8 minutes to steam the fish with the hot gas in the pot.