When Steaming Fish, Some People Add Salt, Some Add Light Soy Sauce, Chef Master: Neither!
Life has become better now, and people are very focused on health in their diet. Unlike pork, which has a high fat content, people rarely eat it, and instead, they eat more fish. This is because fish meat has low fat content and is rich in nutrients, making it very good for both the elderly and children. There are many ways to cook fish, and the most delicious way is to steam it. Steamed fish is about original flavor and freshness, which tastes very delicious.
If you add too many seasonings to this dish, it will not only mask the deliciousness of the fish meat, but also reduce its nutritional value. However, many people make a mistake when making steamed fish, mainly because they add too many seasonings. Some people like to marinate with seasonings and then add various seasonings, which is not correct! A chef shared the method of steamed fish, and now we will share it with you!
To make good steamed fish, the first step is to remove the fishy smell. Many people ignore this point. After buying fish, first clean it, and remove the black membrane in the fish belly. Especially the mucus on the fish body, we can pour hot water on the fish body several times, then scrape off the mucus with a knife. Because the fishy smell on the mucus is very strong, removing it as much as possible will greatly reduce the fishy smell.
After cleaning, we use a knife to cut a few knives on both sides of the fish body, which can make the fish cook more thoroughly, and can also shorten the steaming time. When marinating, add scallion segments, ginger shreds, and cooking wine, and use your hands to smear evenly. The fish belly inside should also be smeared. The marinating time should be about fifteen minutes.
At this time, we add a suitable amount of water to the steamer, and prepare a plate. We pad a scallion segment at the bottom of the plate, then put the fish on the scallion segment to ensure that the fish meat is heated evenly. At this time, we add more scallion segments and ginger slices on top of the fish, and drizzle a little vegetable oil on the fish body. When the water in the steamer comes to a boil, put the plate into the steamer. At this time, we can open the fire to medium heat, and it takes about fifteen minutes. If the fish is large, we can extend the time appropriately.
After steaming, we take the fish out and put it back on the plate. We need to pay attention to a point, do not add the fish broth after steaming, because the fish broth after steaming is very fishy. After plating, put scallion and ginger shreds into the fish body, heat vegetable oil in a pan, and drizzle it directly on the scallion and ginger shreds, after pouring oil, we can boil steamed fish soy sauce in the pan, then pour it into the plate along the fish body.
This is the entire process of steamed fish. There are a few things to note. Do not add salt when marinating, just add cooking wine and scallion and ginger shreds. After the water boils, steam the fish, because the protein in the fish meat will solidify after heating, which can preserve the freshness and prevent it from being lost.
