Cantonese Steamed Fish
by The heart of the piano and the courage of the sword
Favorite
Difficulty
Normal
Time
10m
Serving
2
Steamed fish is the cooking method that best reflects the lightness and original taste of Cantonese cuisine. The steamed fish in Cantonese cuisine does not have many ingredients, basically just ginger and spring onion soy sauce, which preserves the original flavor of the fish to the maximum. At the same time, the choice of fish is also very important. Generally speaking, fish with tender meat is most suitable for steaming. I saw a fish that I hadn't seen in the market. The stall owner said it was Shitou and asked him about its scientific name. He said that he didn't know it. They called it that way anyway. It was delicious when steamed. It looks like a kind of sea bream. Since it is delicious, I bought it and tried it.
Steamed fish generally do not use salt and use soy sauce. The soy sauce for steamed fish in restaurants is generally prepared by yourself, using light soy sauce, dark soy sauce, sugar and other ingredients. I usually like to use first soy sauce to make it, which tastes fresher. The steamed fish soy sauce sold outside has many flavoring agents and fresheners added, which is not very healthy, so it is basically not used.
Steamed fish usually uses live fish, and the steamed taste is delicious. When you eat at a restaurant outside, sometimes the chef will replace a dead fish for you and teach you a trick to distinguish. Generally, it is steamed with live fish. The skin will shrink and break, the fish eyes will spit out from the eye sockets, and the flesh will be very white. Steamed with dead fish, the skin will remain intact and the meat will be a little gray. "
Steamed fish generally do not use salt and use soy sauce. The soy sauce for steamed fish in restaurants is generally prepared by yourself, using light soy sauce, dark soy sauce, sugar and other ingredients. I usually like to use first soy sauce to make it, which tastes fresher. The steamed fish soy sauce sold outside has many flavoring agents and fresheners added, which is not very healthy, so it is basically not used.
Steamed fish usually uses live fish, and the steamed taste is delicious. When you eat at a restaurant outside, sometimes the chef will replace a dead fish for you and teach you a trick to distinguish. Generally, it is steamed with live fish. The skin will shrink and break, the fish eyes will spit out from the eye sockets, and the flesh will be very white. Steamed with dead fish, the skin will remain intact and the meat will be a little gray. "
