How long does it take to steam the fish?

The steaming time varies with the size of the fish. One or two kilograms of fish can be steamed for 8- 10 minutes, with an additional 2 minutes per kilogram. The steaming time of different fish is different. Grass carp needs to be steamed for a period of time, about 12 minutes, and carp needs to be steamed for 8 minutes.

Steamed fish tastes fresh and tender, and can retain the original flavor of the fish. Steamed fish has high nutritional value, while fish is high in eggs and low in fat. You can cut the fish into a triumphant shape with a knife, and then add steamed fish sauce to make the fish more tasty.

Matters needing attention in steaming fish

1, back surgery is inevitable: everyone who has eaten fish knows that the meat on the back of fish is the thickest and the most difficult to mature and taste. But almost 80% hotels don't open the fish's back first, and they don't arrange flowers in places with thick meat because it's too much trouble. But when the fish's back is mature, the meat quality of other parts of the fish is a little old, so it is naturally not tender enough to eat. So, I suggest you take two or three seconds to open the fish's back.

2, chopsticks placed in parallel: many masters know that when steaming fish, chopsticks should be placed under the fish, which can play the role of "shun" qi, which is more conducive to the maturity of fish. Chopsticks should be placed parallel to the fish, preferably near the back of the fish. Some chefs put the fish and chopsticks vertically, which is wrong, because the fish belly is easy to mature and the meat is the most tender, and the chopsticks placed below will change the shape of the fish belly.

The above contents refer to Baidu Encyclopedia-Steamed Fish.