How long does it usually take to steam fish?

How long does steamed fish usually steam?

Bass meat is thin and the cooking time is the shortest. Generally, it is boiled after the water is boiled, and it can be steamed for 5~8 minutes with the lid covered.

The meat quality of grass carp, carp and other fish is relatively old, which needs to be steamed for about 12 minutes.

The cooking time of steamed fish should be controlled below 15 minutes, so as to avoid the meat being too old and affecting the taste.

What is the best fish for steamed fish?

1, bass

Perch is the most suitable steamed fish. Perch is different from other fish, with relatively few bones, delicate fish, unique flavor and light umami. Steaming can give full play to its unique characteristics and increase appetite.

2. Duobao fish

The meat quality of Duobao fish is similar to that of perch, but there are fewer fishbones in the meat, and the meat quality is more delicate. The only difference is that the skin of Duobao fish contains a lot of collagen, which is more glutinous and fragrant when steamed, but in terms of taste, Duobao fish is not as good as perch.

3. saury

Swordfish is a special steamed fish, which belongs to marine fish, but it will enter the Yangtze River basin from February to March every year. Although this kind of fish has many thorns, its meat is tender, delicious, fat but not greasy, and full of color, flavor and taste. Steamed fish can best reflect its tender meat.

4. Green eels

Green eel is a kind of eel, which is much larger than common eel and can grow to about 1 kg. Its meat is delicate, soft and spineless, and it is tender and tasty after steaming. Note: green eel needs more than half a catty to be suitable for steaming, too small for steaming, and its meat quality and taste are not very good.

Steamed bass must be boiled in water and added with bass. Steam on medium heat for about 10 minutes, and then turn off the heat. Don't open it after turning off the fire, steam it with residual temperature 1-2 minutes.

After pickling, put some onion and ginger on the back of the fish, put the fish into the pot after the water boils, steam for 10 minute, turn off the fire, turn off the fire for 2 minutes, and then open the lid to take the fish out of the pot;

The bass is fresh and tender. According to the size of fish, boiled water is generally needed. After steaming in the steamer, steam for 8- 10 minutes, and turn off the heat. Don't take the fish out;

Fish came out from behind the fire. Pour the steamed fish sauce while it is hot. If the taste is heavy, you can also pour some oil. A plate of steamed bass with tender meat is ready.