The secret of steamed fish
Fresh fish doesn't have to go through too complicated cooking procedures to be delicious, simple steaming or baking can highlight the deliciousness of the meat!
Emphasis 1: Cleaning before the fumigation
In addition to removing the residual blood and fishy smell, the protein on the surface of the fish skin will quickly coagulate and shrink due to heat, preventing nutrient loss and retaining the freshness of the fish.
Point 2: Bring to a boil in the pot before putting it into the pot
When the water in the steamer boils, put the drained fish into the steamer, because the outside of the fish will shrink immediately when it encounters high temperatures, and the juice inside will not flow out, locking the umami in it.
Do not lift the lid of the pot during the steaming process, if the steam leaks out, it will reduce the temperature in the pot and make it difficult for the fish to be steamed.
Key point 3: Control the heat of steamed fish
In order to keep the meat tender, use high heat to shorten the cooking time, first steam over high heat for 6~8 minutes, then turn to medium heat, and take it out within 2 minutes.
Tips: Turn to medium heat to avoid excessive heat and excessive heating to make the fish meat crack and unsightly.
Tips for adding freshness
Spreading two sections of green onions underneath the fish not only removes the smell and adds to the delicious taste of the fish, but also creates a gap between the green onion and the container to promote hot air convection and speed up the cooking time of the fish!
Tips: Spread the green onion under the fish fillet, but also to prevent the fish skin from sticking to the container, and maintain the beauty of the fish body.