How long should you steam steamed fish at home?

When cooking steamed fish at home, the water can be boiled and steamed for about 15 minutes, so that the steamed fish is very tender and delicious.

It is best to control the steaming time of the fish with high heat for about 8 to 10 minutes, so as to best preserve the original umami of the fish

I think half an hour is enough, but if you steam it for too long, the taste will not be good.

When it comes to steamed fish, how long is the best time to steam it?

When cooking steamed fish, the size of the split fish will also affect the steaming time. Under normal circumstances, about two catties of fish need to be steamed on high heat for about seven minutes. In addition to this, the type of fish also affects the time it takes to steam the fish.

If it is steamed grass carp, it will take a long time to close. If the steamed fish is carp or sea bass, the time required is relatively short, about 7 minutes.

Below, let's take a look at the specific method of steaming sea bass. Before making the steamed sea bass, we should prepare the necessary ingredients: fresh sea bass, cooking wine, chopped green onions, tempeh, and ginger.

First of all, all we have to do is clean the sea bass and then make a few cuts on the fish with a knife. Next, massage the fish body with cooking wine and ginger slices, which can make the fish more flavorful.

Place the processed sea bass on a plate with shredded ginger, which will make the fish smell much less. Put an appropriate amount of water in the pot, boil the water, and then add the sea bass to steam. The sea bass is steamed for about 7 minutes and ready to come out of the pan.

Once out of the pan, sprinkle a layer of shredded ginger and green onions on top, then pour a layer of hot oil over it. In this way, a super delicious steamed sea bass dish is ready.

Therefore, when making steamed fish in the future, it is necessary to control the time of steaming fish according to the size of the fish and the type of fish. Only by controlling the right time will the fish be fresh, tender and tasty.

The steaming time of fish is generally calculated from the boiling of water in the pot, and the steaming time is different for different types of fish and different sizes of fish, generally between 8 minutes and 15 minutes.

For example, a common sea bass weighing between 500-600 grams on the market is generally best steamed for 12 minutes; The common treasure fish on the market weighing about 750 grams needs to be steamed for about 15 minutes; Mandarin fish on the market with a weight of about 750 grams is steamed for about 10 minutes;

2 How long does it take to steam fish for 2 pounds of fish.

2 pounds of fish is generally larger, it is not recommended to steam the whole one, so it takes a long time to steam, it is easy to cause the fish to be steamed old, it is generally recommended to cut the fish into a peacock open screen with a knife, so that it only needs to be steamed for 10-15 minutes, and after the subsequent drizzling of steamed fish soy sauce, the fish meat is also relatively delicious.

3 Tips for steaming fish.

1.Bring water to a boil in the lower pot.

Steamed fish must be boiled in the steamer, and then put the fish in the pot to steam, so that the fish can be quickly steamed and the meat is more tender.

If the fish is steamed in a pot under cold water, the protein of the fish will slowly tighten in the gradually warmed water vapor, and the cold water steaming time will be longer, so the steamed fish will become old and taste worse.

2.After steaming, add salt.

If you put salt in the steamed fish at the beginning, it will cause the protein of the fish to shrink, which will reduce the tenderness of the sea bass, and you can drizzle the sauce after steaming.

3.Steamed fish can't be too big.

Pay attention not to be too big for steaming fish, it is generally best to control it at about 600 grams, it is really good to arrange the volume, and the heat is easy to grasp.

4.Dazhou dust is steamed.

The steamed fish dendrobium must be cooked with high heat throughout the whole process, so that the fish can be steamed in the shortest time and maintain the freshness of the fish.

750 grams of mandarin fish.

Excipients: 15 grams of ham, 30 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (fresh), 10 grams of lard (plate oil).

Seasoning: 10 grams of ginger, 15 grams of shallots, 4 grams of salt, 3 grams of monosodium glutamate, 20 grams of rice wine, 10 grams of vinegar.

Make. 1. Kill the Jianyan Guiyu, remove the floating skin, remove the internal organs, wash it, put it in the pot of boiling water, take it out, scrape it clean, and put the knife on both sides of the fish body and put it on a plate.

2. Pour mushroom slices, bamboo shoot slices, open ocean, green onions, ginger and lard (45 grams) on top of the fish, add salt, sugar, wine, soy sauce and clear soup, steam them in the basket, and remove the green onions and ginger.

Practice 2. Production 1Wash the fish, blanch it in a pot of boiling water, and gently scrape off the mucus on the fish with a knife;

2.Place the fish with the mucus on the cutting board, use a knife against the back bone and cut it from head to tail, turn it over, and cut the cross-shaped knife (or deep oblique blade to the bone) on the side of the body;

3.sliced cooked ham;

4.Peel the bamboo shoots, wash them, blanch them in boiling water, and slice them;

5.Remove the stems of the shiitake mushrooms and wash them;

6.Wash the lard and cut into cubes;

7.Put the fish knife face up in the big waist plate, put the bamboo shoots, mushrooms, diced oil and ham slices on the fish in turn, add rice wine, refined salt, ginger slices, and green onion knots, and steam them for 15 minutes with a strong fire until cooked;

8.After the cage is released, remove the green onion and ginger, and decant the original juice into a small bowl for another use;

9.Put 50 ml of green onion, monosodium glutamate and clear soup in the original soup, adjust the taste, boil and pour it on the fish, and take the ginger and vinegar to dip on the table.

Method three. Ingredients: Guiyu, green onions, Chaotian pepper, ginger, seafood soy sauce, salt, cooking wine.

Method:1Slice the ginger, cut the green onion into thin strips, and cut the pepper into small pieces and set aside.

2.Remove the scales and internal organs of the fish, wash it, wipe the fish dry with kitchen paper, and use a knife to cut a few knife edges on the fish to facilitate the taste.

3.Spread salt, cooking wine, and ginger slices on the fish, add ginger and shallots to the belly of the fish to make it shape, and marinate for 10 minutes.

4.After steaming in the steamer, add the marinated fish and steam it over medium heat for about 10 minutes.

5.After turning off the heat, the fish is not busy taking out the tam and steaming for another five minutes with the residual heat.

6.Pour a little water into the seafood soy sauce and mix thoroughly, pour it on the fish taken out, then put the chili pepper segments, and finally put the shredded green onions.

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Method 4. 1.Raw material.

2.After processing, wash the fish, smear it with a layer of salt, and prepare green onion and ginger.

3.Stuff ginger slices and green onions into the belly of the fish, then pour in an appropriate amount of cooking wine and marinate for 10 minutes.

4.Add water to a boil, put it in a pot, cover and steam over high heat for about 10 minutes.

5.Prepare some shredded green onions.

6.After the fish is steamed, sprinkle with shredded green onions and drizzle in the steamed fish soy sauce.

7.It's best to boil some hot oil and pour it on top.

8.The delicious cinnamon is steamed.

The size of the fish is different, the steaming time is also different, most of the fish we buy are about one or two catties, and such fish are generally steamed for 8-10 minutes. However, there are differences in the steaming time of different fish, the grass carp meat is older and steamed for a while, and the carp meat is delicate for 8 minutes. The most commonly steamed is sea bass, which has high nutritional value and is the most delicious.

The time of steaming fish needs to be based on the size of the fish, the time is generally between 8 minutes and 15 minutes, and I will teach you a way to judge whether the fish is steamed and leaked, which is also taught to me by my sister-in-law hail: it is to look at the eyes of the fish, if the eyes of the fish bulge out, it means that the heat is enough.

To make a delicious steamed fish, from the selection of materials, to the removal of the fish, to the steaming time and the seasoning of the last step, every step is exquisite, especially the time to remove the fishy and steamed fish almost determines the success or failure of the steamed fish.

After mastering the steaming time of the steamed fish, the following is to pick the fish and remove the fish:

1) Fish selection: Which fish are suitable for steamed fish?

There are many types of fish, but not every kind of fish is suitable for steaming, steamed fish pay attention to two words: fresh, tender, to meet these two words, it is necessary to meet two conditions: one is that the fish must be fresh freshly slaughtered fish, so that the fish has a fresh taste, the other is that the fish can not be too big, a pound can float up and down, five or six catties at every turn, the larger fish is not suitable for steaming fish.

As long as it is fresh, tender, and relatively small fish, you can make steamed fish, such as crucian carp, sea bass, treasure fish, Jiaji fish, grouper, sunfish, yellow bone fish, etc., the meat of these fish is relatively delicate, suitable for steaming, my family eats steamed fish with more perch, because the perch meat is delicate, less spines, and the size is also appropriate, especially suitable for the elderly and children at home.