Five secrets to steaming fish

Steaming fish seems simple, but in fact there are methods and techniques to steaming delicious fish. Below I have compiled five tips for steaming fish without passing it on, I hope it can help you!

1. Incision on the back is unavoidable

Anyone who has eaten fish knows that the meat on the back of the fish is the thickest and the least likely to mature and taste. However, almost 80% of hotels will not open the back of the fish or cut the fish in the thick meat first, because it is too troublesome. But when the back of the fish is mature, the meat in other parts of the fish is already a bit old, and it is naturally not tender enough to eat. Therefore, it is recommended that everyone spends two or three seconds to open the back of the fish.

2. Place chopsticks in parallel

Nowadays, many chefs know that when steaming fish, chopsticks should be placed under the fish body, which can "smooth" the gas, and more Conducive to the maturity of fish meat. But what is the correct way to place chopsticks? Place it parallel to the body of the fish, preferably close to the back of the fish. Some chefs place the fish body and chopsticks vertically, which is wrong because the fish belly is easy to mature and the meat is the most tender. Putting the chopsticks under it will change the shape of the fish belly.

3. The fish head should be facing inward and the fish tail should be facing out.

After the fish is placed on the plate, do not put it into the steamer for steaming. The correct method is to put the fish head in the steamer. Inside, the fish tail is outside, which means the fish head is at the innermost side of the steamer and the tail is close to the steamer door. Why is it placed like this? That’s because the gas in the steamer is transferred from the inside to the outside, so the gas at the innermost side of the steamer is more abundant than at the door of the steamer. The fish head is a relatively difficult part to cook, so the fish head must be facing inward. Fish tail facing outward.

4. Add green onions to the bottom

The principle of using green onions and using chopsticks is basically the same, but after using chopsticks, green onions should also be used because green onions can remove odors. . After the fish is steamed, remove the green onions.

5. Don’t sprinkle ginger slices casually

In the past when steaming fish, we saw many chefs just sprinkle ginger slices randomly on the fish. The actual method is Incorrect. Correct method: Stuff the ginger slices into the gills of the fish. The gills are the most fishy part of the fish, so stuffing ginger slices into the fish gills can remove the fishy smell more directly and effectively, which is equivalent to "doing twice the result with half the effort". Sprinkling ginger slices on the fish will naturally equal to "Half the result with twice the effort".

The above-mentioned method of making steamed fish, those who like this dish must work hard to learn it! Steamed fish is not only rich in nutritional value, but also has a unique taste. Of course, when selecting ingredients and fish, you can also make appropriate adjustments according to the tastes of yourself and your family. It is not like a formula that remains unchanged.