Do you need to add salt when cooking steamed fish?

Do you need to add salt when cooking steamed fish?

General steps for steaming fish:

Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump. Lightly rub a little salt on the surface of the fish to remove the fishy smell and enhance the flavor.

Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Special Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish to The fish leaves the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably. At the same time, make a slash on both sides of the fish body, and Clip ginger slices into each slit. Remember, don’t forget to steam them.

2. If you want to make the flavor of the fish less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait until it is soft. After steaming, take it out of the pot with the fish and pour it on the fish.

Do you need to add salt to steamed sea bass? How to make steamed seabass delicious

How to make steamed seabass delicious

Ingredients

Seabass 400g, Steamed fish with soy sauce, salt, cooking wine, green onion, ginger, chili pepper, vegetable oil

Method

1. Remove the gills and internal organs of the seabass, wash them, and make cuts on the fish body.

2. Pour in cooking wine and sprinkle with salt.

3. Put onion, ginger and red pepper on the bottom of the plate, then put the fish, and add shredded onion and ginger on the fish body and fish belly.

4. Place the sea bass into a steamer and steam for 10 minutes.

5. Take out the steamed fish and remove the onions and ginger on the plate.

6. Spread shredded green onion, ginger and red pepper on the fish, evenly pour Lee Kum Kee steamed fish with soy sauce, and then drizzle with the heated oil.

Do you add cooking wine and salt and pepper when steaming fish?

It is best not to add anything to steamed fish. What you want when steaming is the fresh taste. The fish should be steamed. It will be ready after 10 minutes of breathing. Then cut some shredded green onion and ginger and sprinkle it on the fish. Pour some steamed fish soy sauce or umami soy sauce around the fish. Heat up another pot and pour in the oil. The oil should be boiled and heated, approximately When it smokes, use a spoon to pour it over the chopped green onion on the fish body, and then sprinkle some coriander foam.

What is the ratio of salt to fish in steamed fish?

Steamed fish is mainly made from steamed vegetables, with a salty and fresh taste. The main ingredients are various types of fish. It is a home-cooked dish. The steamed fish has a complete shape, the fish meat is soft and tender, the flavor is delicious, and the soup is clear and mellow. The nutritional value varies depending on the type of fish.

Ingredients:

Fresh sea bass, washed and patted dry

Chopped green onions

1 tablespoon ginger

Seafood soy sauce

A few slices of ginger

Scallions

Salt

Steamed Fish soy sauce

Seafood soy sauce is a compound of soy sauce used in seafood cooking. You'll also need:

Tempeh

Dark soy sauce and regular soy sauce

Oyster sauce

2 teaspoons sugar

1 tablespoon water

1 teaspoon cooking wine.

Simmer the above ingredients over low heat until the sauce is reduced to 3 tablespoons. Mix all the ingredients. Cook for about 4 minutes more.

Detailed steps on how to make steamed fish

1. Cut a few slits on each side of the fish as per the model. Add some salt to the inside and outside of the cut.

2. Prepare a plate and place ginger slices and green onion segments on the bottom. This will distribute the heat evenly to the fish underneath.

3. Steam the fish for 7 to 8 minutes. If yours is a larger fish, you will need to steam it longer. In addition, remember to steam over high heat.

4. Take out the fish. You should see the fish’s eyes popping out and the scales should be open. If there is too much water, drain off the excess water.

5. Heat the cooking oil until it is very hot. Then pour it on top of the fish, add some seafood soy sauce, shredded ginger and scallions.

Pour hot cooking oil on top.

Method 1

Making ingredients

Raw materials

One (various) fish

Steamed fish< /p>

Accessories [1]

Shredded onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet, vegetable oil, oyster sauce

Production process [2]

Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little

Production materials (11 photos)

A little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.

Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Production Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body to make it After the fish leaves the bottom of the plate, steam the fish

so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up and use a piece of green onion to open the belly of the fish to make the fish stable Standing still, at the same time, make a slit on both sides of the fish body, and insert ginger slices into each slit. Remember, don't forget to steam it.

2. If you want to make the flavor of the fish less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait until it is soft. After steaming, take it out of the pot with the fish and pour it on the fish.

3. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.

Cut off, slicing from the back. Don't cut off the belly. The knife needs to be quick.

2. Arrange the shape, pour a little cooking wine and marinate for a while.

3. Cut the required chili dices, put the chopped green onion and ginger slices on top, and steam in boiling water for four minutes. Remove the ginger slices when out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour over the fish and sprinkle with chopped green onion and chili flakes.

5. Wuchang fish itself is already very fresh, so there is no need to add MSG. The shape is beautiful and the fish meat is smooth and tender.

Method 3

Cantonese-style steamed fish

Ingredients to prepare

Ingredients: 1 fish Accessories: green onion, ginger, steamed fish Soy sauce, salt, oil

Production process

1. Clean the fish, rub salt inside and outside, and put ginger slices on top.

Steamed fish

2. Steam in a hot pot for about 10 minutes (time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or replace them directly... >>

Ask the experts, what should be used to steam fish? Do not pickle with salt first

Ingredients

One piece of fish, appropriate amount of shredded green onions, a spoonful of oil, a small spoonful of soy sauce, an appropriate amount of wine, an appropriate amount of salt, an appropriate amount of shredded ginger

Method

1. Coat the cleaned fish with thin salt, put it on the plate, put some shredded ginger and wine on the fish, steam it for about ten minutes (depending on the size of the fish, eyes Most of the bulges are cooked)

2. After taking out the steamed fish, cover the fish body with shredded green onions, take another pot and add a spoonful of oil and a small spoonful of soy sauce, add the oil and After the sauce is hot and fragrant, pour the oil on the shredded green onions while it is still hot, then transfer it to an iron plate to heat.

What seasoning should be put in to make the steamed fish delicious? p> The weight of the steamed fish should be controlled at about 600 grams. A volume of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control.

After cleaning the fish, place it on the fish plate. Spread lard (clear oil is also acceptable) on both sides of the body, and then dip it in a little white wine; mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This will make the fish taste better. It is fresher and can hold up the belly of the fish, making the steamed fish fuller.

The shape of the steamed fish is very important. Cut the longest section of the large piece of ginger into even and beautiful slender strips. Cut the green onion into shreds and place it on the fish plate, then put the fish on the plate and sprinkle some green onion and ginger shreds on the fish.

Ok, now the most important step: after the water in the steamer boils, put the fish into the pot. Do not use cold water to steam the fish in the pot. Turn off the heat after steaming for 6-7 minutes, but do not open the lid of the pot. Use the remaining temperature in the pot to "steam" for 5-8 minutes before taking it out of the pot. Add the prepared seasonings (soy sauce, vinegar, clear oil, and a little salt). (or no salt), pour all over the fish body (no MSG, in order to keep it light and fresh), then add a few sprigs of coriander at will and serve.

This fish is as tender as tofu, fragrant as crab meat, light and refreshing.

Seven secrets of steaming fish

Tip 1: Control the weight of the fish at about 600 grams. This size will look beautiful and cooked when placed on the fish plate. The heat is easy to control.

Tip 2: When packing the fish, you can cut off the backbone of the fish from the inside of the abdomen (saw it off with the tail of a knife) to prevent the overall deformation of the fish due to shrinkage of the fish bones after steaming. However, If you are not very good at cooking, you can leave the fish uncut to avoid ruining the fish before steaming it. After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste).

Tip three: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher, but also prop up the belly and make it more delicious. The steamed fish is plump.

Tip 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, take the middle section of the green onion (the clear and white part, the same length as the ginger) and cut into strips, ( For the sake of appearance and inducing appetite), spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer is boiled (never steam the fish in cold water, otherwise it will damage the pot. The secret of many steamed dishes is to put the fish into the pot after the water is boiled) Food is steamed in a pot).

Tip 6: Steam for 6-7 minutes and then turn off the heat (the heat is the top secret).

Tip 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual temperature in the pot to "steam" it for 5-8 minutes and then take it out of the pot immediately, and then add the pre-prepared seasonings ( Pour soy sauce, vinegar, clear oil, very little salt or no salt) all over the fish body (no MSG for lightness and tenderness), then add a few sprigs of coriander at will and serve.

When steaming fish with soy sauce, don’t you need to add salt?

Authentic Cantonese cuisine does not use salt. The correct way to salt the fish is to wash the fish after killing it and steam it immediately for about 10 minutes. Open the pot and pour out some of the steamed water. Do not pour it all and leave an appropriate amount. Then add shredded scallions and minced garlic, pour in boiling oil and sauté until fragrant, then steam the fish with soy sauce, preferably Lee Kum Kee’s, which is delicious

What ingredients are needed to steam fish? How long to steam?

Ingredients needed: 500g fish, 50g meat filling, 200g square ham, 10g ginger, 5g chives, 3 teaspoons soy sauce, appropriate amount of salt and oil, 2 teaspoons cooking wine. The steaming time is generally based on the optimal principle of 6 minutes of actual steaming and 8 minutes of empty steaming.

Cooking steamed fish is a science. From selecting the fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.

Basic steps

Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the plate is secondary. The key is raw and cooked. The heat is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.

Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Special Tips

No.1 If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.

No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.

The fish meat is as tender as tofu and fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish.

Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!

The secret of steamed fish

Whether you are in North America, Europe or Australia, you can make high-level steamed fish without any special raw materials. Although steamed fish is an ordinary home-cooked dish, if you want to make it higher than the standard of a restaurant, come to me and I will tell you the secrets of each step in making steamed fish. Go back and give it a try, and you'll feel like an authoritative "foodie" in no time.

I forgot to add salt to the steamed fish I made today. I won’t know until it’s cooked. How can I add it?

When cooking, don’t just add salt after cooking.

It’s not too late to put it in a bowl and add salt, but it’s actually healthier.

Soy sauce can be used instead of salt, but this varies from person to person.

Do I need to marinate fish before steaming? 20 points

No need to marinate to preserve the flavor. First, remove the fishy line:

Place the fish flat on the chopping board, make a cut on the front of the fish near the head, make a cut on the tail of the fish near the tail, and then use a kitchen knife to Pat the side of the fish hard for a few times, and you will find a white spot as big as the tip of a needle where the knife cuts the fish meat. Gently pinch it and pull it out, and you will pull out a white thread like a hair. , this is the fishing line.

Production steps:

1. Wash the fish (such as grass carp, carp, salmon, yellow flower, sea fish, etc.) weighing more than 1 kilogram, put them on the plate and put them in the pot. Steam over high heat for 8 minutes (time from when the water boils). After taking it out of the pot, transfer the fish to another plate (no soup).

2. Spread shredded ginger and green onion all over the fish.

3. Mix 10 small spoons of seafood soy sauce and two spoons of Haitian oyster sauce in a small bowl and pour them onto the fish.

4. Use an iron rice spoon to fry half a spoonful of Sichuan peppercorn oil (no Sichuan peppercorns) and pour it on the fish while it is still hot and serve. Tender and delicious.