Steaming fish is also relatively simple, but simplicity does not mean that you are not particular about it. If you want to make a perfect steamed fish, you still need some skills, that is, when preparing steamed fish, should you oil it first or later?
Dipping in soy sauce is very important, because it is the main step to improve the taste and freshness. If something goes wrong in this step, the taste of the fish may be counterproductive, not only can it not be tender, but it will also lead to the fish not being tender and affect the final taste. Many people like to pour soy sauce before steaming fish, but this is not right, because if soy sauce is poured first, it will evaporate with the increase of temperature, and the nutrition and taste will be greatly reduced. The correct way is to steam before pouring soy sauce to ensure the flavor and nutrition of soy sauce to the greatest extent.
For cooking requirements, steamed fish is still very high. Besides the soy sauce step, there is also the oiling step, which is also very important. Moreover, there is a step of pouring soy sauce after this step, so that the heat of hot oil can be used to stimulate the flavor of soy sauce, so that the fish can be fully tasted, more delicious and richer. If you don't pour hot oil, the taste of soy sauce will be raw and it won't give off a delicious taste.
Of course, the choice of ingredients is a very important step. Everyone should pay attention to the choice of fresh fish. If it is a restaurant's cooking material, there will be a requirement for the weight of fish, about 600 grams, because the fish with this weight and volume is the most beautiful and the heat is better to grasp. When steaming fish, pay attention to wait for the water to boil before putting the fish on the steamer, so as to ensure the fresh and tender taste of the fish.