The most authentic way to eat fish is steamed fish, and steamed fish is also a very popular cooking method. Because when making steamed fish, I basically don't put in too many seasonings, so I also want the freshness of the fish itself to be higher. Therefore, some fishy smell is relatively heavy, and the fish with poor taste is not particularly suitable for steaming, and some of the fish that is not fresh cannot be used for steaming, because the taste and taste of steaming are very poor.
Nowadays, our living standards are getting higher and higher, so we pay attention to a nutritional balance when eating, and because steamed fish is relatively simple. Therefore, we can often see the figure of steamed fish on the table, but whether we are steamed fish at home or go to restaurants to eat steamed fish, basically the fish used is sea bass, this is because the taste of sea bass is fresh and tender, the meat is relatively delicate, and at the same time, because the fish has fewer spines, the fishy taste is not heavy, and it is a kind of fish that men and women and children like very much. I believe that many small partners when it comes to steamed fish, the first time they think of sea bass, but in addition to sea bass, there are three kinds of fish for steaming is very good. Next, Xiaoding will share four kinds of fish that are very suitable for steaming, the steamed meat is soft and smooth, the taste is not worse than perch, and the price is also very cheap, interested partners may wish to follow Xiaoding to understand it!
Three types of fish are suitable for steaming:
The first, less tender grouper with thorns
When it comes to grouper, I believe that many small partners are not strangers, this is because grouper is also the most common fish on our daily table, grouper is a kind of less thorns, the flesh is very delicate, and its own fishy taste is very small. Although the grouper looks ugly, but its fish meat is very white, very delicious, eat the same taste as tender chicken, so it is also called sea chicken, and because the price is relatively cheap, the meat quality is not lost to sea bass, so it is very suitable for steaming, especially mouse spots, it is more suitable.
The second kind is a multi-treasure fish with less spines and umami
When it comes to multi-treasure fish, Xiao Ding's deepest impression is that when he was young, if there is a guest at home to set the table, it is indispensable to have a steamed multi-treasure fish, and the meat is very soft and delicious to eat, and the thorns are also very small, and the fishy taste is not heavy, so when he was young, he liked the multi-treasure fish. Multi-treasure fish is a very easy to handle, even if they are at home can be easily handled clean, and multi-treasure fish is very easy to taste, can be used to braised or steamed, but here Xiaoding suggests that small partners are still used for steaming, because this is the most able to eat the original taste of multi-treasure fish, and do not need how high the cooking skills, the kitchen Xiaobai is also able to easily steam out delicious steamed multi-treasure fish. Although the treasure fish looks ugly, it is still very meaty and delicious, and it is worth trying it!
The third type is the eel with less spines and less fishy smell
When it comes to green eels, it may be relatively strange to small partners, but it is said that it is another kind of kind, I believe that small partners are very familiar, that is, yellow eels. The blue eel and the yellow eel are the same kind of fish, but the yellow eel is more well-known. However, the eel is a fishy and has only one main fish bone, which is very suitable for steaming. Steamed eel is a famous dish in Sichuan, dipped in some ginger vinegar juice to eat, it is simply delicious.
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