Why is my steamed sea bass so fishy?

Steamed sea bass. It smells fishy and is definitely a failure.

Sea bass is popular because it has less spiny meat, tender meat, and rich nutritional value. The most common way to eat sea bass is steaming, steaming sounds very simple, everyone will, but in fact, when many people steam sea bass, many people do not know how to add this 1 step, no wonder the steamed sea bass has a heavy fishy smell and old meat. This step is to add cooking wine before steaming.

Ginger slices and salt, gently press with both hands for 10 minutes, pour out the marinade juice and then steam after marinating, so that there is no fishy smell when steamed, and the meat is tender. Compared with other fish and seafood, sea bass is cheap and nutritious, and parents can make it for their children to eat every three or five days, strengthen the brain, supplement calcium, grow and develop well, and study sticks. <

The successful steamed sea bass is smooth and tender, and there is no fishy smell. Share a personal practice, whether it is entertaining relatives and friends, or making it for children, say that it is delicious.

First prepare the ingredients: sea bass, green onion, ginger and red pepper, and pepper.

and a can of beer, as well as steamed fish with soy sauce.

First of all, clean up the internal organs of the sea bass, but because it is very difficult to clean, when we buy, it is best to let the fish seller help us tidy it up, cut it from the abdomen to the back, wash the green onion and ginger and red pepper, cut the red pepper and green onion into shreds, make the ginger separately, half of it is broken and half of it is shredded. <>

Put a part of the shredded green onion and crushed ginger into the belly of the fish, then put it in a basin, find a utensil to pour the beer in, put in salt and pepper and stir well, pour the seasoning in the bowl on the sea bass with your hands, spread it evenly, to ensure that there is seasoning on each side of it, and finally marinate for 15 minutes, after finishing the fish into the steamer, put water under the steamer, and after the water boils, the sea bass will go in and steam for 8 minutes. <>

After steaming, turn off the heat and simmer for another five minutes, after taking out the fish, put the ginger and green onion and red pepper on the fish, and finally pour the steamed fish soy sauce, start the oil pot, pour in the appropriate amount of oil, and wait until the oil smokes, pour the oil on the fish, you can hear the sound of hot oil pouring on the furnace fish, you can also smell the fragrance of various spices, a steamed fish is done, not only to the fish, the fish meat will be more tender.

Personal approach, hopefully can.

Sea bass is rich in a variety of nutrients and has the highest DHA content among freshwater fish, so steamed sea bass is the most brain-replenishing. The cooking technique of steamed sea bass is mainly steamed vegetables, and the taste is salty and fresh. Steamed sea bass is one of the traditional dishes of Guangdong Province.

It belongs to Cantonese cuisine, one of the seafood recipes, and uses sea bass as the main ingredient.

No ginger was put in. It should be that you didn't put ginger to remove the smell when you steamed the sea bass, so it will be so fishy.

Maybe it's because you didn't put ginger and cooking wine to get rid of the smell. To steam the sea bass, you need to put cooking wine and ginger salt on a plate and steam it for 20 minutes.

Because the steamed water was not poured out. The gills, scales, and internal organs are all cleaned before steaming, and after steaming, you will see the soup on the plate, which needs to be thrown away.

Why does the steamed sea bass taste wrong before! It turns out that steamed sea bass does just that!

Ingredients: fresh sea bass, onion, shallot, ginger, coriander root, pepper, scallion oil, salt, steamed fish soy sauce, peanut oil.

Preparation: Cut the white part of the shallot, shred the ginger, and prepare the coriander root.

Slice the coriander root and onion and pour in the steamed fish soy sauce to soak (it will produce water, dilute the salt flavor, and be very fragrant).

1. Handling fish:

The gills, the black membrane of the abdomen of the fish, and the mucus of the body of the fish are scraped clean.

Make a longitudinal cut from the back spine (fish scales must be carefully cleaned, some will leave a few fine scales on the back and under the fins, which will not only ruin the taste, but also leave a fishy smell).

2. Marinate: a little salt, pepper, scallion oil, cooking wine, shallots, shredded ginger and let it sit for 5 minutes.

When placing it, be sure to put the side of the fish belly with a large opening upwards (whether it is steamed or pickled, the water of the fish itself will penetrate from top to bottom, and the side with a large opening has more weight, so as to speed up the penetration and remove more fishy water).

The meaning of lying on the stomach with the large opening side down is as follows:

3. Steaming: Put the shallots and shallots on the bottom of the fish plate to form a steam convection, put the fish, put the green onions and ginger used for pickling on the fish evenly, and put them in a steamer with boiling water in advance.

It is divided into real steaming and virtual steaming, the real is **, and the virtual is to turn off the fire, so that the temperature in the cage will drop naturally.

Taking 500g as an example, the actual steaming must be enough for 4 minutes, and the virtual steaming must be enough for 2 minutes, that is, after steaming for 4 minutes, turn off the heat and steam for 2 minutes.

For every 200g increase in fish, add 30 seconds to each of the virtual and real, or use a transparent pot lid, see the fish burst out of the pot 1 minute after the skin, within 2 catties of this, no matter how big I rarely do, in the actual operation process, but also consider the material of the fish plate, size, heating area, heat transfer speed, add or subtract time as appropriate, and if you are not sure, you will first steam the fish plate and then put the fish.

4. Seasoning: Take it out, and the stagnant water at the bottom of the dish must be poured clean.

Take chopsticks and pick out all the green onions and ginger that have been used, and spread the new shredded green onions and ginger.

The order is that the shredded green onion is on the bottom, the ginger shredded is evenly spread on the fish, the peanut oil is burned and the smoke is poured on the top, and then the processed sauce is poured from both sides of the fish body into the bottom of the plate.

Do not pour directly on the fish, first pour oil and then pour the juice, the order can not be reversed, because the density of the oil is small, after pouring oil, there will be a thick layer floating on the sauce, dipping and eating too greasy, another reason, first splash oil, will form a protective layer on the side of the fish meat touching the bottom of the fish plate, so as not to soak the juice of the fish for a long time to become old.

One more thing to add. Do not pour the steamed fish soy sauce on the fish, but pour it along the plate to prevent the fish from losing water and getting old due to premature contact with the sauce, and then dip it in the sauce when eating.

Speaking of eating, the best state is the bone red and the meat is white, the chopsticks are garlic cloves meat, the fish belly is the best, soft as boneless, melts in the mouth, the fish tail is second, the meat is tight and tender.

Sea bass is very rich in recipes, and can be steamed, braised or stewed. But among these ways to eat, my favorite thing to do is steamed sea bass, which is delicious and sweet. However, if you want to make this dish, you can't just steam it in the pot.

If you want the sea bass to be delicious and have no fishy smell, we must also keep in mind the trick of "add 3 kinds of 2" in the process of making it. Let me tell you more about the correct way to make steamed sea bass, which is a small skill I learned from a kitchen master, which is convenient and practical.

Article **2 Steamed sea bass, be sure to use the freshest sea bass.

To make a dish of steamed fish, the freshness of the fish is very particular, and it is necessary to choose fresh fish, that is, live fish, to make it delicious. If you use dead fish, or if you have been slaughtering fish for too long, the taste will be fishy.

Therefore, when buying sea bass, the more energetic the sea bass, the better the taste of the steamed fish. The sea bass is not energetic enough, just look at its eyes to know that the eyes are dark, translucent, and shiny, which is the most energetic and the most suitable for buying.

Article**3 When steaming sea bass, keep in mind that "2 do not put it, add 3 kinds".

2. Don't put it: cooking wine, salt.

Before making steamed sea bass, we usually have to marinate it first, but when marinating, we must remember that we must not add cooking wine and salt to it.

1 piece of sea bass with salt to taste.

Appropriate amount of green onion and ginger 1 teaspoon of cooking wine.

A few drops of white vinegar and a spoonful of steamed fish soy sauce.

A small amount of oil Steamed sea bass (absolutely not fishy) steps to prepare.

1.Buy a live sea bass in the vegetable farm, let the boss deal with it, clean the gills and internal organs, some fish have black clothes in their stomachs, be sure to remove them, those are water pollution that collects in the fish's body.

2.Cut a few knives horizontally on the fish, wipe it with salt and cooking wine, a few drops of white vinegar, and taste it, cooking wine and vinegar have the effect of removing the fish, and you can also do without vinegar. Marinate for ten to twenty minutes.

3.Stuff the belly of the fish with ginger slices and green onions, and insert ginger slices into the surface of the fish.

4.The bottom of the plate is covered with ginger and green onions, one is to remove the fish, and the other is to isolate the fish body and the bottom of the plate to be easy to cook.

5.Heat the water and put the fish on it to steam for about 12 minutes, and if the fish is large, extend the time appropriately.

6.After steaming, pour out the soup and pour an appropriate amount of steamed fish soy sauce or light soy sauce, because they are all fresh, and the fish itself is also fresh, so there is no need to put MSG. Spread the surface with green onions.

7.In another pot, the oil is boiled hot, and the sound of green onions and oil rattling is heard, and the fragrance of green onions is stimulated.

To remove the fishy smell of sea bass, you can use vinegar to remove the fishy smell. You can also use cooking wine to remove the fishy smell. ......Hotel chefs actually use these methods to remove the smell of sea bass.

It's just that we don't have the conditions of a hotel at home, so the approach is relatively simple, and the effect is a little worse.

If the steamed sea bass has no fishy smell, the fish should be cleaned first. Then cut the fish with a knife and marinate it in cooking wine. In the middle of the flower island, add green onions, ginger and garlic, so that the steamed sea bass is a little.

When the daughter-in-law and children are not eating, they can be dipped in steamed fish soy sauce or light soy sauce, which makes the taste particularly light.

Making steamed sea bass without a fishy smell has a lot to do with the way the fish is processed and the use of seasonings, so you should first blanch it with hot water and put in the onion, ginger and garlic cooking wine!

First of all, the sea bass is marinated with cooking wine and green onions for 10 minutes, and then the water is open and steamed in the steamer for about 15 minutes.

If you want the kind of steamed sea bass that has no fishy smell at all in the Pearl Hotel, you must put a little cooking wine in it when steaming, you must wash all the fish first, soak it in water later, and then dry it, in this case, the steamed sea bass must not have any fishy smell.

In fact, the hotel really steamed sea bass has some ingredients in it. That is, something that removes the fishy smell. You can also put these things at home to get rid of the fishy smell.

For example, put some green onions, ginger and garlic. Or put some cooking wine, which can get rid of the fishy smell. After putting these seasonings, the steamed sea bass you earn will not smell fishy.

If you want to make the kind of steamed sea bass that is perfect in the restaurant, the main thing is that after the squid is cleaned, try to put the shredded green onion and garlic and ginger into the belly of the fish, so that the fishy effect is very good.

The steamed sea bass in the hotel, the chicken thighs are steamed without any fishy smell, mainly because they have marinated the fish before steaming, and the seasonings they pickle have the effect of removing the fish.

I want to steam out the hotel's safe, non-fishy steamed sea bass. Actually, it's very simple, when you are steaming the fish, you can put a little chili pepper in it to remove the fishiness. You can also pour some cooking wine into the fish, and the steamed fish will definitely not be fishy.

I want to steam the steamed sea bass that has no fishy smell at all. The handling of sea bass is very important. It is necessary to clean the scales, internal organs, and gills of the sea bass.

Then use a knife to clean off the black membrane on the back of the fish, and clean off the black membrane in the belly of the fish. This is the most fishy thing in sea bass, and then marinate it with green onions, ginger, and cooking wine for 15 minutes, and then steam it for 8 minutes before eating. The steamed sea bass that comes out of this way has no fishy smell and is particularly delicious.

Steamed sea bass does not have a fishy smell because the ingredients that remove the smell work when steaming, and when making steamed sea bass, you should cut several knives on both sides of the fish body, so that the fish will taste when steaming. Spread evenly with cooking wine, sprinkle with a little salt, and spread the sliced green onion and ginger on the bottom of the plate, so that the steamed fish will not have a fishy smell.

If you want to steam out that there is no fishy smell, the fish should be cleaned first. Then cut the fish with a knife and marinate it in cooking wine. In the middle of the flower knife, add green onions, ginger and garlic, so that the steamed sea bass has no fishy smell at all.

If you want to steam steamed sea bass without a fishy smell, then you must put enough green onions, ginger, garlic, and cooking wine, and light soy sauce These seasonings must be enough to remove the fishy smell.

If you want to steam out the steamed sea bass in the hotel, which has no fishy smell at all, then you have to soak the sea bass for half an hour with cooking wine Shuangqing Building, Flush Foam and Sichuan pepper before making it.

1. Liquor deodorization method: After the fish is washed, the base is erected, the fish body is coated with liquor, and washed with water after 1 minute to remove the fishy smell.

Huaihao 2, warm tea water to remove the smell method: soak the fish in warm tea water to remove the fishy smell.

3. Red wine deodorization method: first cut the fish and marinate it with red wine, and the tannin and aroma in the wine can remove the fishy smell.

4. Ginger deodorization method: When cooking fish, burn it for a while, and then add ginger to remove the fishy effect when the protein of the fish is solidified.

5. Cooking wine deodorization method: When cooking fish, drop a little cooking wine to remove the fish.

What's the deal with sea bass being old and fishy? Is steamed sea bass salted or unsalted? If you buy sea bass at the farmer's market, you can ask the staff to help you clean the internal organs of the fish on the spot, and we can clean it ourselves when you take it home (if you are not in a hurry to eat it, you can buy live sea bass and clean it yourself when you get home, but it is more inconvenient.)

Clean the sea bass you bought, then make a flower knife, remove the fish bones, and reserve them in the fish preparation cross knife.

Slice the shallots into strips and slice the ginger. Put the chopped dongru, ginger slices, and peppercorns into a basin with sea bass and marinate. Put all the condiments in it together, knead the sauce onto the body of the fish, rub it evenly, and let it marinate for 20min, so that it will be completely flavored.

Next, let's cut the three brocade shreds, used for boiling fish, cut the shallots, ginger slices, and persimmon peppers into shreds and reserve them, and put the cut shreds into a bowl with water to soak and reserve.

Before steaming the fish, everyone boils the water in the pot and steam it in the pot on boiling water. Take out the sea bass to be steamed and put it in the dish, steam it in the pot for 8min, and you can not exceed this time, and do not exceed this time. In the middle of steaming, you can't open the stainless steel steamer casually, so it will be very easy to leak steam, and it is not good to steam.

Take out the steamed sea bass, remove the ginger slices on top, and skim off the water from the porcelain plate. Sprinkle the sliced shreds on the fish and pour the steamed fish soy sauce. Boil the oil in the frying pan, come to boil the fish, this oil must be boiled, the oil is boiled, the fish is delicious, and the aroma is boiled.

Choose sea bass, generally choose 1 catty 3 taels of fish is just right, too small enough to eat, too big fish is older. In the process of cleaning the sea bass, the scales and internal organs of the fish must be cleaned before being used for primary processing. In the case of steamed fish, it is necessary to steam for a long time, grasp the time, and do not open the stainless steel steamer in the middle of the steamed fish, so that the actual operation is good, and the fish will not be fragrant.

In the process of eating fish, children must pay attention to the fish bones, clean them up, and then let the children eat them.