Generally speaking, the steaming time of different species and sizes of fish is different. For example, grass carp with large size and old meat quality generally needs to be steamed for about 10 minutes, and perch with medium size needs to be steamed for about 8 minutes.

The time for steaming fish should not be too long. Steaming for too long will make the meat system of fish aging and affect the taste. It is best to marinate the fish with onion, ginger, salt and other seasonings before steaming, so that the fish will taste more delicious. When steaming fish, control the time and heat. It's almost steamed. You can try poking the fish head with chopsticks. If there is no blood, it means that the fish has been steamed.

Most of the ingredients used for steaming fish are fresh, at least very fresh chilled fish, so the fish will be very delicious and nutritious.