Steamed Sea Fresh
by The heart of the piano and the courage of the sword
Favorite
Difficulty
Normal
Time
10m
Serving
2
Steamed fish, the most common way to cook fish in Cantonese cuisine, preserves the fish's umami to the utmost extent. Only a simple seasoning-soy sauce can evaporate the fish's umami incisively and vividly. Before steaming, the steamed fish generally does not need to be marinated with salt, which will make the fish lose moisture, the meat will become tighter, and the tenderness will be less. The soy sauce seasoned with steamed fish is generally prepared with seasonings such as fresh soy sauce, dark soy sauce, and sugar. However, now there are ready-made steamed fish soy sauce on the market, such as Lee Kum Kee steamed fish soy sauce, which eliminates the need to make your own, and the effect will allow you to reach a professional level.
For steamed fish, choose fresh fish, and use fresh fish to kill and steam, and the taste will be even better. I saw a tiger spot in the market, full of vitality, two taels per catty, such an expensive fish, steamed is the best, although it is more expensive, it is a good ingredient for steamed fish, this steamed sea fresh use it. "
For steamed fish, choose fresh fish, and use fresh fish to kill and steam, and the taste will be even better. I saw a tiger spot in the market, full of vitality, two taels per catty, such an expensive fish, steamed is the best, although it is more expensive, it is a good ingredient for steamed fish, this steamed sea fresh use it. "
