Steamed Fish
by Connie Chen
Favorite
Difficulty
Easy
Time
30m
Serving
3
As a Cantonese, fish is one of the favorite ingredients. Almost every meal has fish. Fortunately, there are many types of fish. You can eat fish heads with just one fish. Tomorrow fish tails will make soup, and the fish belly will be steamed the day after tomorrow. What's more, there are marine fishes and pond fishes. Pond fishes are divided into brachiosaurus, grass carp and so on. Marine fishes also include turbot, grouper, grouper, spotted fish, and grouper. . . . . . Fish can be presented on the dining table in different types and forms without being monotonous.
From the perspective of nutrition and health, from the production method, my favorite method of cooking fresh fish is steamed fish. Steamed fish is to let the fish show its true colors. You can taste the original taste of the fish and enjoy the deliciousness of the fish. Preserve all the nutrients of the fish. Share my own tips for steaming fish. For those who don’t like the smell, my family is not sensitive to the smell of fish, especially the children who love steamed fish. You can steam the fish and eat happily without putting anything.
[1] Put some ginger slices under the steamed fish plate. The first advantage is that it can remove the fishy. The second advantage is that the steam can penetrate between the plate and the fish, so that the fish is evenly heated and the meat is fresh and tender.
[2] When steaming fish, you must boil the water before adding the fish, and steam the fish over a high fire. The time for steaming fish on high fire is 6-8 minutes for 1 catty of fish, 10-12 minutes for 1 catty and a half 2 catties, and 15-20 minutes for bigger fish. For a family of three like me, it is usually 1 catty. Or one and a half catties.
[3] After the fish is steamed, the water in the plate should be drained quickly, which is also the key to removing fishy.
[4] Heat oil and sauté shredded ginger, green onion, red pepper and other seasonings, pour on the fish, drizzle with steamed fish soy sauce, the color and fragrance are delicious.
From the perspective of nutrition and health, from the production method, my favorite method of cooking fresh fish is steamed fish. Steamed fish is to let the fish show its true colors. You can taste the original taste of the fish and enjoy the deliciousness of the fish. Preserve all the nutrients of the fish. Share my own tips for steaming fish. For those who don’t like the smell, my family is not sensitive to the smell of fish, especially the children who love steamed fish. You can steam the fish and eat happily without putting anything.
[1] Put some ginger slices under the steamed fish plate. The first advantage is that it can remove the fishy. The second advantage is that the steam can penetrate between the plate and the fish, so that the fish is evenly heated and the meat is fresh and tender.
[2] When steaming fish, you must boil the water before adding the fish, and steam the fish over a high fire. The time for steaming fish on high fire is 6-8 minutes for 1 catty of fish, 10-12 minutes for 1 catty and a half 2 catties, and 15-20 minutes for bigger fish. For a family of three like me, it is usually 1 catty. Or one and a half catties.
[3] After the fish is steamed, the water in the plate should be drained quickly, which is also the key to removing fishy.
[4] Heat oil and sauté shredded ginger, green onion, red pepper and other seasonings, pour on the fish, drizzle with steamed fish soy sauce, the color and fragrance are delicious.
