<h1 class="pgc-h-arrow-right" > Introduction to this issue: Steamed fish, how to make it delicious? The head chef teaches you the professional method, 7 steps to achieve fresh and juicy</h1>
Often relatives and friends ask me, why the home to do steamed fish is always not good, I summarized it, probably there are the following problems need to be solved, and then I put the head chef steamed fish practice sorted out, there is the following content, if you also have the same confusion, read it carefully!
Fresh fish, eat is the original taste, no matter how to cook to highlight a fresh word. Among the many cooking methods, the most delicious fish can be reduced to the greatest extent, which is steaming.
Steaming is the best way to cook fish, which seems simple, but it is also a test of the chef's technical level. There is a saying in the catering industry that if you steam more, you will be old, and if you are poor, you will be born! The grasp of the heat is extremely important and particularly exquisite.
Steaming is a cooking method, different from the production methods such as braised and dry boiling, which is a cooking method in which steam is generated after heating with high temperature to boiling, and the high temperature of water vapor is used to heat raw materials until maturity.
The practice of steaming fish is not complicated, but in the selection of fish materials, processing methods and steaming time, there are certain technical requirements, not simply on the pot steaming can be, so these processing links are not well controlled, fish meat will either have a fishy taste, or fish meat is not tender enough, losing the best taste.
Steamed fish use the method taught to you by the head chef, remember the following seven steps, you can achieve the level of a chef, steamed fish meat is tender, smooth and delicious. (Such as grouper, sea bass, mandarin fish, mouse spots, etc. commonly used this method)
<h1 class="pgc-h-arrow-right" > 7 key steps to making steamed fish</h1>
First, the method of fishing
(1) Remove mucus
The mucus on the surface of the fish skin is one of the sources of the fishy smell, which can be repeatedly scraped with a knife. Then scrub repeatedly with rice wine or cooking wine, if necessary, add a little white vinegar to scrub, and then rinse with water.
(2) Remove the fishy bones
In the position near the neck behind the gills, there is a raised irregular fish bone, which is a fishy bone, also called fish teeth, which must be removed, otherwise it will also affect the taste of the fish.
(3) Remove the black film
The inner cavity of the fish abdomen generally has a black membrane, which has an inexplicable odor, which can be repeatedly scrubbed with a cleaning cloth or a steel wire ball and rinsed with water.
(4) Remove the bone and blood
The part of the fish abdomen close to the spine, usually sticks to a layer of blood membrane-like objects, after the buckle is the coagulation of blood, called bone blood, often ignored, in fact, it is also the source of odor, remove clean.
Second, marinate into the taste
Simple salting of fish is also a common method used by chefs, chefs in the north and south will have different views, in fact, only after trying to know the difference in taste.
My method is to rub the fish body with salt and rinse it off. Then add the green onion and ginger slices, and then some cooking wine and pepper to scratch and mix, conditionally marinate with onion and ginger water, which can play a role in descentizing. Pickling has two functions, removing fishy odors and increasing aroma.
Third, the choice of fish
The size of the steamed fish determines the tenderness of the meat, and in terms of weight selection, it is usually around 500 grams to 800 grams. Generally, larger fish are not recommended to be steamed, or fish with a heavy earthy taste, such as grass carp, carp, crucian carp, catfish, etc. are not the first choice for steaming, and marine fish is the best.
Fourth, change the knife method
The method of changing the knife of the fish will affect the time it takes to steam the fish and how complete the fish is. If the knife is not changed well, such as the knife edge is too deep, the fish will break after steaming and affect the beauty of the fish. If the knife edge is changed to be shallow, it will not play a role in accelerating maturity, and the thicker parts of the fish will not mature synchronously with other parts, resulting in different raw and cooked meat, which will also affect the taste of the fish.
The knife modification method of steamed fish is divided into lancet flower knife, one-word flower knife, oblique knife and so on. The common method can be used to use a lancet flower knife or a word flower knife, that is, directly in the back of the fish near the spine part of the knife, obliquely under the knife and form a semi-arc is the lancet knife; the oblique knife method is to directly use the knife on the fish to cut the flower knife, the spacing is generally about 2 cm, the length is about five cm (depending on the size of the fish) The back of the fish is knifed, and the knife is as deep as the fish bone.
5. Steaming time
Usually, spotted fish (or sea bass, etc.) weighing about 700/800 grams are most suitable for steaming time of about 8 to 9 minutes. Slightly larger fish add 2 to 3 minutes of steaming time.
Usually tested with a chopstick, poking directly at the thickest part of the fish, it is easy to prick to the fish bone, that is, mature.
6. Drizzle with soy sauce
Adding soy sauce is a way to flavor the steamed fish, and when the fish is steamed, pour in the right amount of steamed fish soy sauce (or fresh soy sauce) to enhance the flavor and freshening. You can use bottled brand steamed fish soy sauce, you can also make your own steamed fish soy sauce, with swastika soy sauce, beautiful fresh soy sauce plus vegetable water, a little rock sugar, chicken powder boiling can be. (See my other articles)
7. Pour hot oil
After the fish is steamed, pour out the excess broth, move it to another plate, sprinkle with shredded green onion and ginger and red pepper as a garnish, and use hot oil to stimulate the aroma of green onion and ginger. Adds flavor to the fish and gives it a rich onion flavor.
Pouring hot oil is the last step and the key to stimulating the smell of green onions. Low oil temperature does not play any role, this step is mainly to grasp the oil temperature, to raise the oil temperature to about 80% heat, that is, the hot oil appears smokey can be turned off, and poured on the fish while hot. #打卡美好生活 #
Hello everyone, I am Hui Ge, a food and beverage manager engaged in the catering industry. The above share is the method of steamed fish, like friends can try to make it. 本文系大厨辉哥原创，拍图码字不易，严禁不良媒体抄袭、搬运。 Everyone is welcome to like, bookmark and retweet! Thanks for the support! 【Original content Plagiarism must be investigated】