Fish is delicious, low-fat and low-calorie with high protein, rich in various trace elements needed by the human body, so most people like to eat fish. Coupled with its ‘year after year surplus’ meaning, there’s the saying ‘no fish, no banquet.’ People naturally can’t miss fish during the New Year and festivals.Among various cooking methods, steaming is the most able to reflect the deliciousness of fish, without a doubt.

If we consider steaming fish as simply putting it into a steamer, that’s a big mistake. Steamed fish is the most delicious when prepared carefully, and if there aren't certain cooking techniques, steamed fish will be either fishy, woody, lacking flavor, or with incorrect heat control, various situations may occur.

There are a few yellow fish frozen in the refrigerator, individually packaged, taken out from time to time for steaming, each time I and my child eat half a fish each within a few minutes, leaving only a pile of fish bones, as my child says: ‘Mom, our combat power is really strong.’ Actually, a yellow fish weighing over a pound is enough for one person to finish, which is thanks to the cooking skills.

Steaming fish recipe, share with everyoneIt contains various items that need to be paid attention to and techniques, basically all fish that can be steamed are applicable, everyone needs to read carefully.

Steamed Yellow Fish

Ingredients: 1 yellow fish (about 600g), 1 bunch of green onions, 1 piece of ginger, 2 bunches of green onions, 2 tablespoons of (liao jiu – cooking wine), 3 tablespoons of steamed fish soy sauce, appropriate amount of oil.

Specific Steps:

1, First, peel the fish, gut it, and clean it thoroughly,Pay special attention to removing the black film inside the fish's body and the black film inside the head bone, as well as cleaning the black film inside the fish’s belly. These are the sources of fishy smell. Secondly, when steaming fish, the fish should not be too large, generally within 500g to 700g is appropriate.2, Wash a piece of ginger and slice it into threads, ginger should be used generously, we use it to dispel fishy smell.

3,

Add 2 tablespoons of cooking wine, apply it to the whole fish, then cut two knives on the sides of the fish body,This makes it easier for the fish to absorb flavor and achieve uniform flavor inside and outside the fish.4, Stuff ginger slices into the fish’s belly and the cut openings on the fish’s body, this can dispel fishy smell.

5,

Cut the green onions into segments as long as the fish body, and arrange them in the dish. We place the fish on the green onion segments, so the fish and the dish bottom have a gap and will not contact directly, which can ensure the uniformity of the fish’s maturity, and also prevent the juice from the steamed fish from forming. That's why the green onions should be big and thick, and it’s not recommended to use chopsticks to replace them, because chopsticks are too thin and cannot completely block the fish and dish from making close contact.6, Add water to the steaming pot and bring to a boil, after the water boils, put the fish pot into it, my steamer has two layers, one layer puts the fish, one layer puts steamed fish soy sauce,Pour steamed fish soy sauce into a small bowl and put it into the steamer to steam, using the hot steamed fish soy sauce to drizzle on the fish will make it more delicious and not bland.

7, When steaming the fish, we prepare green onion threads.The green leaves of the green onion and the white part of the green onion should all be cut into long strands and then soaked in water, it will curl into beautiful green onion rolls in water, which we will use later.

8, Steam the fish for 6-8 minutes after putting it on the pot, turn off the heat and don’t take it out immediately, continue to steam it with residual heat for 5-8 minutes,

Then take it out, drain the juice, remove the green onion segments and ginger slices, pour in the steamed fish soy sauce, sprinkle with green onion threads, and use hot oil to stimulate the fragrance.9, The fish meat is delicate and white, tender, refreshing and fragrant, refreshing and pleasant.Poem:

1, Many kinds of fish can be steamed, but when buying fish, you should control the size of the fish, steamed fish is mainly about controlling the size to be between 500g to 700g.

2, Fish must be cleaned thoroughly, especially pay attention to the black film inside the fish's body must be treated thoroughly.

3, Ginger must be used generously, it’s best to cut into threads and stuff it into the fish's belly and the cut openings on the fish’s body. Some people like to stuff soaked mushrooms into the fish’s belly, if you want to taste the original flavor of the fish, it’s still recommended to stuff ginger slices.

4, Fish cannot be put directly into the dish, otherwise, after steaming, the fish will be immersed in juice, which will be very fishy, using green onions to pad the bottom of the dish can solve this problem.

5, Fish must be steamed with boiling water, it cannot be steamed with cold water, this point must be remembered.

6, Depending on the size of the fish, steam it for 5-8 minutes, then turn off the heat and steam it for 5-8 minutes, if it’s too long, the fish meat will become old and woody, with the same taste as chewing wax.

7, After the fish is out of the pot, it’s best to use a new plate, which can also reduce the fishy smell.

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