What kind of fish is better to use for steamed fish, and what kind of fish is generally delicious fo

What kind of fish is used to make steamed fish? What kind of fish should I choose to make steamed fish? If you don't choose the right fish, you may not be able to make delicious steamed fish.

So, what kind of fish is used for steamed fish? For this question, some experienced friends have given the answer. How to choose a fish species suitable for steamed fish.

1. Many people like to eat steamed fish, what is the best fish for steamed fish? The most important thing for steamed fish is to choose fresh fish with fewer spines. Depending on the regional taste, the choice of fish is also different.

Huaiyang cuisine - steamed grass carp, Jiangsu cuisine - steamed saury, Cantonese cuisine - steamed sea bass, Sichuan cuisine - steamed green eel, Lu cuisine - steamed soft-shelled turtle, Zhejiang cuisine - steamed osmanthus fish, steamed eel, steamed grouper, steamed sea bass, etc. The common fish is the osmanthus fish, which is known as the "freshwater rat spot". If possible, you can buy more expensive groupfish, and there are many popular species that are also delicious--- such as duckbill.

Zander. Wait, the four big fish don't need to say more. Generally, fresh saltwater fish tastes good when steamed.

Freshwater fish in the sea bass, saury, anchovy suitable for steaming, the other four big fish, the general soil taste of the breeding is relatively heavy, steaming is more unsuitable. How to choose a fish species suitable for steamed fish.

Second, because the flat body of the fish is evenly heated, therefore, Wuchang fish, Gui fish, and flat fish will often be steamed. The steamed grass carp I saw were all open-edged. This technique is evident when steaming the fish head. How to choose a fish species suitable for steamed fish.

3. Crucian carp or bat, I often buy these two kinds of steaming, and they are not bad. What kind of fish is used for steamed fish? On this issue, the above is the advice of some friends who often make steamed fish to eat, when you plan to make steamed fish, you may wish to buy it and try it, you can only know what kind of fish is used in steamed fish if you try it yourself.

Also, whether the steamed fish is good or not is inseparable from the practice of steamed fish.

Ingredients: Sea bass (to taste) Seasoning: chives (to taste) Ginger (to taste) Rice wine (to taste) Steamed fish with soy sauce (to taste) Salt (to taste) Pepper (to taste) Lard (to taste) Kitchen utensils, steamer, wok.

Ingredients, cut half of the ginger and shallots into thin strips and soak in water for later use (for decoration).

Draw a flower knife for sea bass and marinate in half a tablespoon steamed fish soy sauce, chives, shredded ginger, salt and pepper for five minutes.

Marinated green onion and ginger spread underneath.

Get up from the fish station, sprinkle some shredded chives and ginger on the body, pour half a tablespoon of lard, boil the water in the pot, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

Do not remove the lid and simmer for five minutes.

The fish is taken out, the green onion and ginger are thrown away, the soup is poured on the fish, if you eat it at home without changing the plate, it will become, when I change the plate, I did not use utensils, directly tilted the plate, and the fish slid into another plate by itself.

Heat the oil and pour it over the fish. You can also not pour it, but I strongly believe that it tastes good when you pour it!

Finally, decorate it, stuff cherry tomatoes in your mouth, sprinkle soaking green onion and ginger on your body, if the red pepper looks better, I didn't buy it.

Afterword: 1, the meat of the sea bass is delicate, and the pound of sea bass is cut with a flower knife, and it is just right in seven minutes, and it will be old in minutes. The error range of one pound is two taels.

2. The rice wine is in it, and it tastes incomparably delicious. You can try it! The role of lard should not be underestimated, it is very fragrant, if you don't have it, you can put a piece of pork belly on the back of the fish.

3, this fish, don't put a lot of steamed fish soy sauce on your own initiative, in fact, you can not put it, I put it in order to make the finished product beautiful, so I put a little to change the color of too white.

When eating, take off a piece of meat and dip it in the soup, which is incomparably beautiful.

When we choose to make steamed fish, we generally want to have fewer spines, and the meat is more suitable for more tender meat, sea bass, treasure fish, osmanthus fish, etc., osmanthus fish is relatively common, and the taste is also very delicious, with fewer spines, the meat is very tender, and the steamed sea bass tastes very good, and fish can also be made, such as pomfret, tilapia, grouper and so on. The practice of steaming fish is actually very simple, if you don't like oil smoke at home, then it is with steaming, and now there is also steamed fish oil for steaming fish, just this one, of course, you can also add some green onions, ginger and garlic and the like, you can remove the fishy smell. One of the key points in making steamed fish is to remember that you can't buy dead fish

Fish used for steaming must be fresh or fresh. Generally, there are bream, mandarin fish, crucian carp, squirrel fish, treasure fish, and small plum fish. Frozen fish, stale fish, it is recommended to braised it.

Hello 1Grouper, the meat is delicate, sweet and delicious, more protein, less fat, the nutritional value is very high, the entrance is sweet and delicious, it is the most suitable for steaming. 02 Opium fish, the meat is delicate, delicious, high in oil, especially the fins and under the skin are rich in gelatin, which is admired by many diners, and those who have tasted it will never forget it.

03 Black fish is not only high in protein, but also higher in calcium than other fish, and less fat, so it is very suitable for people with fitness and children. 04 Yellow croaker, the meat is extraordinarily delicate, the taste is extraordinarily fresh, although it is a simple seasoning, but it still shows the freshness and characteristics of the fish itself, but it is best to choose a relatively large, fresh fish.

05 Sea bass, steamed sea bass is one of the traditional famous dishes of the Han nationality in Guangdong Province, the cooking skills are mainly steamed dishes, the taste belongs to salty and fresh, belongs to Cantonese cuisine, one of the seafood recipes, with sea bass as the main ingredient, the cooking skills of steamed sea bass are mainly steamed dishes, and the taste belongs to salty and fresh. 06 Carp, steamed carp is delicious and nutritious, suitable for people with three highs, students and infirm, and it is also very suitable for pregnant women to eat after giving birth, and it is a dish that many people will recommend.

07 Duckbill, the bones of the duckbill fish are transparent, and very crispy, you can bite and eat, not only the fish meat is also delicate, the bones are also soft and crispy, and sweet and juicy and moist.

Steamed fish is generally used sea bass, because sea bass has fewer spines, the meat is more smooth and tender, and it is more delicious when steamed.

Hello steamed fish, generally with sea fish side flower is the best steamed taste, delicious and delicious.

Sea bass. Ingredients: 1 sea bass (about catty is the best), green onion, ginger, coriander, cooking wine, salt, light soy sauce, Maggi fresh, white pepper, sugar, oil.

Steps. 1.Cut the washed sea bass diagonally on both sides with a flower knife, and cut a deep knife edge along the back of the fish to the bone; Smear salt and cooking wine on the fish, sandwich green onions and ginger between the knife edge of each flower, and then put green onions (large sections) in the fish belly and ginger slices on the back;

2.Steam for 15 minutes, and when the fish is placed on the fish plate, use a pair of chopsticks to stand it up to prevent it from sticking to the fish plate. After steaming, take out the soup and pour it out;

3.Preparation of seasoning sauce: Pour light soy sauce, Maggi fresh, cooking wine into the pot, and then add shredded green onion and ginger (the length of the shredded green onion is 2 inches is preferred).

After the heat is boiling, add a little sugar and white pepper; The sauce can be slightly adjusted to your taste. Then, pour the prepared sauce into the fish plate and put some shredded green onions and coriander on the fish. In this case, heat a small amount of oil in a pan, then sprinkle the boiling oil evenly on top of the fish, green onion and coriander with a spoon and serve.

1. Practice 1.

Ingredients: 200 grams of square ham, 500 grams of sea bass, 10 grams of ginger, 5 grams of chives, 3 teaspoons of soy sauce, salt and oil, 2 teaspoons of cooking wine.

Wash and handle the internal organs, cut from the spine to the abdomen (keep part uncut), and marinate with salt and cooking wine for 10 minutes. Slice the square ham, cut the chives into sections, and slice the ginger. Place a layer of ginger slices on a plate, stuff the square ham slices and chives into the opening of the fish, and place the fish on top of the ginger slices.

Steam the fish for about 10 minutes, pour in soy sauce after taking it out, and finally pour a layer of hot oil.

2. Practice 2.

Ingredients: 1 tail of fish, shredded green onion, shredded ginger, Shao wine, shredded green and red peppers, light soy sauce, vinegar, plate oil, vegetable oil, oyster sauce.

Fish selection: The weight of the fish is best controlled at about 500 grams, and the appearance of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp. Shaping of fish:

After the fish is cleaned, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming, and rub the lard evenly on both sides of the fish body, and then dip it in a little white wine.

Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the taste of the fish fresher, but also make the steamed fish appear full. Fish plating:

Take a large piece of old ginger and green onion in the middle, cut it into a long and even slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after putting the fish into the plate, which is both beautiful and evenly flavored after maturity.

Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to turn off the heat immediately after the water in the pot boils, then put the fish into the pot and steam for 6 to 7 minutes.

3. Practice 3.

Ingredients: sea bass, green onion, millet spicy, ginger, light soy sauce, cooking wine, sugar.

Clean the sea bass. Cut the sea bass with an oblique knife on both sides, stuff it with ginger slices, and marinate it in cooking wine for 20 minutes to remove the smell. Bring water to a boil in a pot, then add the sea bass with the cooking wine poured over and steam over high heat for 8 minutes.

Take it out, pour out the whole fish juice, add a little salt to taste, it is very fresh. The fish remains, remove the ginger slices. Sprinkle with shredded green onions, drizzle with light soy sauce, pour hot oil on top, and sprinkle spicy millet.

Steamed fish can be made with yellow croaker, bream, pomfret, sea bass, salmon, and hairtail, depending on each person's taste.

Steamed fish with sea bass, mandarin fish, treasure fish, etc. is best.

1. Sea bass. <>

2. Mandarin fish. Mandarin fish is also called osmanthus fish and seasonal fish. Mandarin fish is a very fatty fish, and the small spines are very few, and the body size can be about 30 centimeters long, which belongs to a kind of high-quality freshwater edible fish. Mandarin fish has a very light fishy smell, which is perfect for steaming.

3. Treasure fish.

Turbot, also known as flounder, is a flat-bodied fish. The meat of turbot fish is very delicious and the fishy smell is relatively light.

Tips for steaming fish to remove the fish

Removing the fishy smell is very important for steaming any fish, and the fishy smell is not removed well and greatly affects the taste. When cleaning the fish, you can clean up the scales, mucus on the fish, the black membrane and blood clots in the fish cavity, which can reduce a lot of fishy smell. One can even rub and massage the fish with table salt, which will remove the fishy smell while marinating the fish.

When steaming the fish, people can put a few slices of ginger at the bottom of the plate and put the fish on the ginger slices. A few slices of ginger are also marinated in the middle of the fish, marinated for 10 minutes and then steamed, so that the steamed fish smell is very small. After the fish is steamed, there will be some steamed fish water on the plate of the steamed fish, so be sure to pour this water away and then pour the steamed fish soy sauce, otherwise the steamed fish will still have a fishy smell.

Each kind of fish has its own different taste, so it is not that which kind of fish is the best to make steamed fish, basically can be steamed, for example, we are very common grass carp, carp are OK, in the restaurant outside more is sea bass, cinnamon fish, treasure fish and so on. Many people say that the fish in the sea is suitable for steaming fish, because there are fewer fish bones in the sea, of course, when we choose to make steamed fish, we generally have fewer spines, and the meat is more smooth and tender, in fact, for example, carp and silver carp are not suitable for steaming, because there are more spines, and the earthy smell is very large.

Generally, grass carp, Wuchang fish, tilapia, sea bass, mandarin fish and other fish with fine flesh can be used. The meat of these fish is very delicate and has a good taste.

Pro, in addition to sea bass, treasure fish, cinnamon fish can be made steamed fish, but **slightly more expensive, tilapia and grouper, you can also come to make steamed fish, the nutritional value of these fish is needless to say, very high, less spines, generally cheap and delicious is sea bass, sea bass is the freshwater fish with the highest DHA content, also considered to be the most brain-replenishing fish. Generally, in family life, there are more sea bass that are finally used, and the method of steaming sea bass is also very simple.

Dear, here are a few tips for you to steam sea bass. [Smile] 1, when choosing fish, pay attention to choose fish scales are relatively complete, the fish meat is elastic, it is best to be alive, if the fish body is white, it is best not to buy. 2. After killing the fish, don't steam it in the pot immediately, wait for two hours before serving it.

3. Do not add salt before steaming. For example, our general practice is to smear salt on the body of the fish before steaming, so that it can taste better, in fact, this method will make the fish not tender enough, so you only need to smear the cooking wine before steaming, and then add salt after steaming, the taste will be very good. 4. Be sure to put the fish in after the water is boiling.

Sea bass and Chinese sturgeon are suitable for steaming and are more delicious.

I think it's better to use what kind of fish is better for steaming, and my idea is that it is best to use grass carp to steam the garden.

The following four types of fish are more suitable for steaming.

Crucian carp: It has the functions of strengthening qi and spleen, diluting water and reducing swelling, clearing heat and detoxifying, and smoothing the lower milk. Patients with ascites are effective in taking fresh crucian carp and red adzuki beans together in soup.

Simmer with fresh crucian carp and pig's trotters, and eat it with soup, which can cure maternal lack of milk. Crucian carp oil is good for cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

Carp: It has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, stabilizing the fetus and clearing milk, clearing heat and detoxifying. Carp and winter melon, green onion boiled soup to eat, treat nephritis edema.

The large carp retains the scales to remove the intestines and simmers them to treat jaundice. Use live carp and pig's trotters to make soup to treat maternal lack of milk. Carp and Chuanbei are boiled in a little soup to cure cough and asthma.

Silver carp: It has the functions of warming and nourishing qi, warming the stomach, moisturizing the skin, etc., and is a healthy food for warming and replenishing qi.

Herring: It has the functions of nourishing qi and stomach, dissolving dampness and water, dispelling wind and removing trouble. It contains trace elements such as zinc and selenium that help fight cancer.

Finally, let's teach you how to kill fish easily and completely.

Teach you how to kill fish easily.

Pat: Pat the fish head a few times with the back of a knife or a rolling pin, stun it for easy operation, and put it on the cutting board;

Descaling: Use the back of the knife to start scraping the fish scales obliquely to the fish head, pay attention to the fish head, otherwise the knife is easy to use different depths, causing damage to the fish meat; For relatively large scales, we can directly buckle them off by hand, which is faster;

The scales on the fins and belly of the fish are not easy to spot, so they should be carefully scraped and then rinsed with water.

Dig the internal organs: the tail fin at the bottom of the fish begins to use a knife to draw a hole about 5 mm deep at the mouth of the fish, the fish is about two catties, if you fish small, it is shallow, the fish is deeper, and the fish can be drawn to contact the internal organs; From the tail to the end of the hand to take out the internal organs, so that it is convenient to take out the internal organs as a whole, and then rinse them clean;

Gill: Pick out the gills on both sides with your index finger;

Fishy line: clean the inside and outside of the fish; On the front and back, at the head and tail of the fish, make a knife each; The front and back sides are drawn out of the fishy line; On both sides, the remaining fishy thread at the head of the fish can be pulled out and burned.

The above 4 kinds of fish are very common in life, if you want to enjoy the delicious taste of steamed fish, you must try them, but in the process of cooking, you must pay attention to some of the cooking points we mentioned above.