Steamed fish is a classic Chinese dish that is tender and nutritious. The right way to make it is very important, and here is a guide to how to make steamed fish and share some unique perspectives.
First of all, the general steps to make steamed fish are as follows:
Cut the fish, thoroughly remove the scales, gills and internal organs, pay special attention to clean up the black membrane in the stomach and the mucus under the skin of the fish, and at the same time clean the blood clots on both sides of the fish's backbone. If the mucus is difficult to clean, you can use boiling water about 90 degrees Celsius to pour it on the fish several times, and then scrape it off with a knife. This will ensure that the steamed fish tastes better.
2.Prepare green onions and ginger, cut them into segments and slices, add an appropriate amount of cooking wine to make a sauce, apply it to the whole body of the fish, make a small cut on the fish, massage for a while, and then spread the ginger shreds on the fish and marinate for at least 15 minutes. Doing so removes the fishy smell and adds fragrance.
3.Put the marinated fish in the steamer and steam it for 10 minutes, and the large fish can be extended to 12 minutes. Look at the fish's eyes, if they protrude, it means that they are cooked.
4.After steaming, pour an appropriate amount of light soy sauce into the fish to add flavor.
5.Fry the green onion in the hot oil until fragrant, then pour the fried scallion oil over the fish to enhance the taste.
The above steps are for reference only, and the steaming time needs to be determined according to the size of the fish. The fish should not be cooked for too long, so as not to become too dry and lose its tender taste.
In general, steamed fish needs to be handled cleanly, marinated to absorb the flavor, and steamed just right. When tasting, the aroma is tangy, the fish is smooth and tender, and the aftertaste is long. I hope you will try making it at home and enjoy this delicious dish.