Fresh fish, how to cook is inseparable from a fresh word, no matter which cooking method is to maximize the reduction of the freshness of fish, different cooking methods will form different flavors. Seafood or river fresh, the most vivid and juicy way is often the simplest way to cook, such as white searing or steaming!
Steaming is a method that reflects the freshness of ingredients is relatively superior, and it is also the process that most tests the chef's skills, and the industry says that steaming is more than one point is old, and one point is raw! If the freshness is insufficient, the odor is heavy, and if it is not done well, it will be half the work.
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 grouper seems simple, but in fact, there are certain technical requirements for selecting fish, processing methods, steaming heat, pouring hot oil, etc., and it is not simply steamed on the pot, so these links and steps are not well controlled, and the fish meat is either fishy or not tender enough. @Yuanqi for the New Year
Steamed groupers are usually less than two pounds, the smaller the size, the more tender the meat, and about one pound of spotted fish is most suitable for steaming.
Steamed grouper, skillfully use the chef's method of steaming fish, remember these seven steps, the fish meat is tender and smooth.
First, the fish and flesh are fishy
The following four methods are commonly used to remove the fishy smell of groupers:
(1) Remove mucus
The mucus of grouper must be cleaned up and carefully scraped with a knife. Trimethylamine oxide in the mucus of fish skin is easily redoxrated to trimethylamine after the fish dies, and trimethylamine is the main source of fishy smell, one is scraped, the other is rinsed with warm water, and the third is scrubbed with rice wine or cooking wine.
(2) Remove the black film
There is a layer of black membrane in the inner cavity of the fish abdomen, which is also one of the sources of the fishy smell, there is an inexplicable odor, which can be carefully scrubbed clean with a hundred cleaning cloth, otherwise the fishy smell in the fish abdominal cavity is not clean in any way.
(3) Remove the fishy bones
In the position of the neck of the fish abdominal cavity, there is a bone, that is, connecting the gills of the fish and the neck of the fish, and the raised irregular bone, that is, the fishy bone, also called the fish tooth, which must be removed, otherwise it will also affect the taste of the fish.
(4) Boneless blood
The part of the fish abdominal cavity close to the spine, usually sticking to a layer of blood membrane-like objects, after the buckle is a coagulation of blood, called bone blood, in the fish's cervical vertebrae down to the position of the fish abdomen, can be removed.
Second, marinate into the taste
Many friends say that steamed fish does not need to be pickled, directly on the pot steaming can be, in fact, not, pickling is to better go fishy, add onion ginger, cooking wine or rice wine to remove the fishy smell of fish.
Third, the method of changing the knife
How the grouper changes the knife will affect the time of the fish to mature and the shape of the fish to be complete. If the knife is not correct, such as the knife edge is too deep, the grouper will break after steaming, which will affect the beauty of the fish. If the knife edge is changed to be shallower, the thicker parts of the fish will not mature synchronously with other parts, resulting in different raw and cooked meat, and also affecting the taste of the fish.
The reinvented knife of the steamed grouper is divided into a lancet flower knife, a word flower knife, etc., and the lying down shape can be used for a lancet flower knife or a word flower knife, that is, directly in the part of the back of the fish near the spine, the knife is obliquely lowered and the shape is formed into a lancet flower knife; directly use the straight knife method to cut the flower knife on the fish, the spacing is about 2 cm, and the knife is so deep that the fish bone cannot be cut.
Fourth, steaming details
When steaming grouper, set up something between the fish and the plate, or pad the ginger slices on the onion, or use chopsticks to make the air circulate, speed up the ripening time of the grouper, and avoid the situation that the fish is not cooked because the fish is close to the plate and the temperature is not enough.
5. Steaming time
Usually about 800 grams of grouper, the steaming time is most appropriate at 8 to 9 minutes, and the larger fish need to increase the steaming time by about 2 to 3 minutes.
6. Drizzle with soy sauce
After the grouper is steamed, there is no salty taste in itself, you need to add a little steamed fish soy sauce to enhance the taste, when eating fish, pick up a piece of fish meat and then dip a little soy sauce, which can better reflect the freshness and tenderness of the fish. The combination of fresh fish and sweet sauce is the standard taste of steamed grouper and best reflects the deliciousness of fish.
7. Pour hot oil
Pouring hot oil is the last process, the grouper is moved to another plate, the excess soup is sprinkled with green onion and ginger shreds and red pepper shreds, and the aroma of green onion and ginger is stimulated by hot oil, adding flavor to the fish meat, giving the fish a rich flavor and is also the finishing touch of steamed fish. Mainly the mastery of oil temperature, the oil temperature is required to reach about 80% heat, that is, smoke can be poured while hot, and the aroma of onion and ginger is stimulated.
Ingredients required: 800 grams of grouper, 1 green onion, 1 piece of ginger, 1/2 green pepper, 1/2 red pepper, 2 grams of coriander segments
Seasoning required: 1 g msG, 1 g pepper, 5 g cooking wine, 25 g steamed fish soy sauce, 75 g salad oil
Production process:
1. Slaughter the grouper, scrape off the mucus of the epidermis with a knife, remove the black membrane and residual internal organs of the abdomen, rinse the surface mucus with water many times, and then wipe off the moisture with a clean towel.
2, wash the green onion, cut part of the green onion into sections, part of the white onion and green onion leaves into fine shallots, ginger peeled and sliced and part of the ginger shredded for later, green and red pepper washed and rooted and seeded, cut into fine strips and green onion ginger shredded into water soaked for about five minutes.
3, on the other side of the grouper changed to a lancet flower knife, obliquely under the knife into an arc to close to the fish bone, do not slice through the fish bone, the spacing is about 3 cm.
4: Add green onion, sliced ginger, pepper and cooking wine to the grouper and marinate for about 5 minutes. Place the grouper on a plate.
5: Add the steamer to the heat and boil with an appropriate amount of water, put the chopsticks under the grouper and put it into the steamer and place it smoothly. When steaming fish, be sure to open the underwater pot, high temperature can quickly lock the moisture of the fish, so that the fish protein quickly solidifies, to maximize the preservation of the nutritional content of the fish.
6: Put the fish into the steamer and cover the lid, heat it on high heat until the water boils again, and time it for 9 minutes after steaming.
7: Remove the grouper, pour off the soup on the plate, move it to the fish-shaped dish, and pick up the green onion and ginger without use. The soup of steamed fish should not be retained, not only will it not be delicious but also have a fishy smell.
8: Drizzle the steamed fish sauce on the side of the plate and sprinkle the fish with shredded green onion and ginger and green and red pepper. When the oil temperature reaches about 80% heat, quickly pour on the onion and ginger shreds, the oil temperature is hot enough to stimulate the aroma of the onion and ginger, and increase the aroma of the steamed fish. Finish with parsley or spring onion to serve.
Steamed grouper, steamed in cold or hot water? The chef has clearly told you to steam the fish in hot water so that you can lock in the moisture of the fish and reduce the loss of nutrients, have you learned?
Thanks for reading, today's dish is not salty, the taste is just right, I am Hui Ge, friends who like food can pay attention to me, welcome to discuss the practice of steamed grouper, want to know more about cooking tips and catering industry knowledge can leave a message exchange, there are different suggestions can also be commented on the area message, learn from each other, thank you again for your support! 【Original content Plagiarism must be investigated】