Steam Fish
Steam fish is an incredibly simple dish. It requires no fancy cooking techniques. Just prepare fresh fish, steam it, then drizzle with steamed fish soy sauce, and you'll create a dish that is savory, tender, and smooth.
9 Comments
The preparation of steam fish is very simple. To make it delicious, how to choose the right fish for steaming? What tools to use for preparation? These are what we need to pay attention to. Now, let's discuss it together.
1、What is the best fish for steaming?
Steaming is a cooking method that preserves the original flavor of the ingredients. Fish suitable for steaming should have little to no earthy taste, tender flesh without being dry, and minimal bones. Common types of fish suitable for steaming include sea bass, grouper, and tilapia. In addition to the variety, when choosing fish, attention should also be paid to:
Freshness of the fish: Regardless of the type of fish chosen, it is essential to ensure that the fish is fresh to guarantee a delicious steamed fish.
Size of the fish: Choose a fish of suitable size. Generally, medium-sized fish are easier to steam and have better texture.
Quality of the fish: The growth environment and farming methods of the fish can also affect its taste and quality. A high-quality farming environment can result in tastier fish.
2、How to steam fish without a steamer?
If you don't have a steamer, you can use the following solutions to steam fish:
Use a frying pan as a substitute: Pour an appropriate amount of water into the bottom of a frying pan. Place the fish you want to steam in a suitable container that can withstand high temperatures and be stably placed in the frying pan. Cover the frying pan with a lid, heat it until the water boils, and steam the fish with the steam generated.
Use a large pot and a rack: Pour an adequate amount of water into a large pot and place a small rack (preferably metal) in the water. Put the fish in a bowl or plate of suitable size, place it on the rack, cover the pot with a lid, and steam the fish over medium heat.
Use chopsticks: If you don't have a steamer, steaming basket, or rack, you can prepare 2-4 pairs of chopsticks. Place them in a pot, add water (the water level should not exceed the chopsticks), put the plate with the fish in, and steam the fish without needing a steamer.
3、Can I use fish fillets instead of a whole fish?
Yes, you can. If you don't have a suitable-sized whole fish, you can also use appropriately sized fish fillets or chunks for steaming. This method of preparation works just as well.
4、Who should avoid eating sea bass?
Although sea bass is delicious, it is not suitable for people with skin diseases or ulcers. Patients with tuberculosis should avoid eating sea bass while taking medication. People with bleeding disorders should also not eat sea bass frequently. Patients with gout should avoid consuming sea bass. People with liver cirrhosis should abstain from eating fish altogether.
Alright, problem solved. Let's make some fish together!
INGREDIENTS
MAIN INGREDIENTS
- 1 sea bass
SEASONINGS
- 0.5 ounce of shredded green onion
- 0.5 ounce of shredded ginger
- 2-3 segments of scallions
- 2 tablespoons of oil
- 4 teaspoons of steamed fish soy sauce
- 0.28 ounce of Sichuan peppercorns
DIRECTIONS
STEP 1
Prepare the ingredients.
Tips:
Choose fresh fish, ideally weighing 1 to 1.5 pounds, of appropriate size for easy cooking control.
STEP 2
After slaughtering the fresh sea bass, clean it thoroughly. Make 3-4 diagonal cuts on both sides of the sea bass.
Tips:
When buying fish, you can ask the seller to help scale, gut, and clean it for you. However, it's still necessary to give it a thorough cleaning at home. Rinse off any surface mucus and pay attention to removing the black membrane from the fish belly and the red blood near the middle fish bones, as they can be very fishy.
STEP 3
Arrange the scallion segments on a plate, place the fish on top, stuff the shredded green onion and ginger into the fish cavity, and sprinkle the remaining shredded green onion and ginger over the fish.
Tips:
Shredded green onion and ginger are mainly used to remove fishy odors and add aroma. Sprinkling them over the fish enhances its appearance. You can also add julienned green and red peppers according to your preference.
STEP 4
Bring water to a boil in a steamer. Place the plate with the fish into the steamer, steam over high heat for 7 minutes, then remove the fish and pour out any excess liquid.
Tips:
Steaming the fish for exactly 7 minutes requires precise timing; a longer duration can result in overcooked fish. After steaming, pouring out excess water from the plate helps remove any remaining fishy taste.
STEP 5
Heat oil in a separate pan until it reaches 70% heat, then fry the Sichuan peppercorns until fragrant, then remove them.
STEP 6
Evenly drizzle a small amount of steamed fish soy sauce over the surface of the steamed sea bass. Let the soy sauce seep into the fish meat, enhancing its flavor and appearance. Then, pour the hot oil over the fish.
Tips:
If you don't have steamed fish soy sauce, you can mix soy sauce, oyster sauce, and white sugar in a ratio of 2:1:1 as a substitute.
Adding steamed fish soy sauce after the fish is cooked makes the meat juicy and more delicious. Add it just before serving, rather than during steaming.
STEP 7
Now you have a delicious steamed fish with a savory, tender, and smooth taste!
Recipe analyzer
- Recipes: Steam Fish
- Main Ingredients:1
- Servings per recipe:1
- Servings size:1 kg
-
Energy (calories)：1370 kcal
-
Protein：229 g
-
Fat：50 g
Why gray?
-
Carbohydrates：0 g
-
Protein: 67%916 kcal
-
Fat: 33%450 kcal
-
Carbohydrates: 0%0 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
9 REVIEWS