How to steam fish

Everyone knows that steaming fish is a specialty of Cantonese chefs, so what are the tips for steaming fish? So now, we will decipher five secrets of steamed fish by Guangdong masters. Tip 1: It is important to operate on the back. Anyone who has eaten fish knows that the meat on the back of the fish is the thickest, and it is also 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 naturally not tender enough to eat. Therefore, it is recommended that everyone spends two or three seconds to open the back of the fish. Tip 2: Place chopsticks in parallel. Nowadays, many chefs know that when steaming fish, chopsticks should be placed under the fish body. This can "smooth" the gas and is more conducive to the maturity of the fish. 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. Tip 3: Put the fish head inward and fish tail outward. After putting the fish into the plate, do not put it into the steamer for steaming. The correct method is: the fish head is inside and the fish tail is outside, which means the fish head is in the steamer. The innermost side, 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. Tip 4: Add green onions to the bottom. The principle of using green onions on the bottom is basically the same as that of using chopsticks. However, you should also add green onions after using chopsticks because green onions can remove odor. After the fish is steamed, remove the green onions. Tip 5: Do not sprinkle ginger slices casually before steaming fish. We have seen many chefs just sprinkle ginger slices casually on the fish and it is OK. In fact, this approach 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". Question: What are the differences between steamed freshwater fish and steamed sea fish? Answer: Compared with seawater fish, fresh freshwater fish has firmer meat and stronger odor, so removing the fishy smell is an important step in the steaming process. When steaming, you need to add a little more green onion, ginger, and rice wine. In addition, freshwater fish has a relatively weak umami taste, so when steaming, it is best to pair it with mushrooms and ham to supplement the flavor. Question: The surface of steamed fish is very dry. How to solve it? Answer: Some fresh fish contain relatively little water, and the meat is very firm. After steaming, the meat becomes very dry. For this problem, you can use the wet steaming method, that is, steam it with a little peanut oil or chicken oil. . In addition, many chefs like to add salt to taste before steaming fish. This approach is not advisable because salt will cause the fish protein to solidify, and the steamed fish will naturally not be delicious enough. When steaming fish, if the steam firepower is too small, it will also affect the tenderness of the fish, so we must use high heat to steam the fish. Example: In the north, many marine fish are chilled. What should you pay attention to when steaming? Answer: For chefs in the north, affected by regional conditions, they have to use chilled fish. However, during the processing of this type of fish, water loss is serious. During the steaming process, a sufficient amount of peanut oil or chicken must be added. oil to relieve the firmness of the meat. In addition, this kind of fish has a very strong fishy smell. When cooking, add onions, ginger, rice wine, or peel to cover up their fishy smell.