How do you make a top notch steamed fish?

Summer is a good season to eat steamed marine fish, the meat is tender and fatty but not greasy, which can supplement protein for the human body and improve immunity. Today, Caicai shares with you the practical home-cooked practice of top steamed fish, and friends who don't know how to make steamed fish come over!

The scientific name of this steamed fish introduced today is tongue sole, and most of the fish here in Guangdong is called tequia or dragon fish, because this fish is very similar to the insole in the shoe, so it is also called insole fish in some places. The tongue sole has a delicate and smooth meat, few bones, and rich nutritional value, so it is loved by many people.

The classic method of tongue sole is braised or steamed, and if there are children at home, there are generally more steamed. Of course, to make steamed fish, it is necessary to choose fresh live fish, the steamed taste is fresh and tender enough, whether in terms of nutritional value or taste, marine fish will be higher than farmed fish, and the selection of steamed vegetables is especially important for ingredients. Without further ado, I'll introduce you to the following simple recipes for steaming tongue sole, so if you like it, you might as well try it with the dishes.

Ingredients: Tongue sole, ginger, chives, peanut oil, steamed fish soy sauce, millet pepper (color matching may or may not be).

Cooking process] 1. Scrape the fish scales and fish maw with a knife again, rinse it again, cut a thin knife horizontally on the front of the fish body, put ginger shreds at the bottom of the plate, and put the tongue sole. When the water in the pot is boiling, put the steaming tray and tongue sole.

2. Steam over high heat for 5 minutes, if it is a larger tongue sole, it is recommended to steam it for a longer time.

3. After the tongue sole is out of the pot, pour out the bottom water of the plate, and put a little green onion on the fish that has been washed, shredded green onion, and shredded millet pepper.

4. Then boil a spoonful of hot oil in a pot and pour it over the tongue sole.

5. Finally, pour a spoonful of semi-steamed fish soy sauce and serve it on the table.

Tips for steamed fish

1. Friends who don't like to eat tongue sole skin can tear it off, but there is one thing you need to pay attention to, if the tongue sole you buy is easy to tear off the skin, many times it has been frozen, and it is recommended to use fresh live fish to eat steamed fish.

2. When steaming tongue sole, remember to wait for the water to boil before putting it into the pot, and remember to pour out the water at the bottom of the dish after steaming the fish to avoid too fishy taste.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in the pot, add the appropriate condiments and sauces, stir-fry evenly, put them in the steamer, and steam them on high heat for half an hour, so that the food is ready.

Hollowing out the internal organs of a fish and scraping the scales of the fish can be solved in this step. Cut a few knives on the body of the fish, put a little salt, cooking wine, green onions, and ginger slices and marinate for 10 minutes. Place the marinated fish on a plate and steam for 15 minutes.

Cut the green onion and ginger into thin strips, sprinkle it on the fish after it comes out of the pot, pour a little steamed fish soy sauce, and pour a spoonful of hot oil on it.

Prepare the fresh grass carp with a cross knife for later use, then put the fish on a plate, add some shredded green onion and ginger, then add the oyster sauce drum oil, and wait for the pot to be steamed.

To make steamed fish, you need to add green onions, ginger, cooking wine, steamed fish soy sauce and steam, steamed fish can not only keep the nutritional value of the fish itself from being lost, but also have the characteristics of delicious taste and smooth meat.

The specific method is as follows: Prepare raw materials: 1 yellow croaker (large yellow croaker), appropriate amount of green onion, appropriate amount of ginger, appropriate amount of olive oil, 1 teaspoon of Sichuan pepper, 1 pickled red pepper, appropriate amount of steamed fish soy sauce, a little cooking wine, and a little salt.

1. Cut 2 knives on both sides of the fish, sprinkle a little salt and cooking wine and marinate for 10 minutes, place the green onion segment in the fish plate, put the fish, and put the green onion and ginger on the fish.

2. Put water in the steamer, bring to a boil over high heat, put in the fish plate, and steam over high heat for about 10 minutes.

3. Steamed fish.

4. Put olive oil in a wok and add peppercorns to burst the fragrance.

5. Remove the peppercorns and pour hot oil over the fish.

6. Done. <>

Precautions: 1. Add more ginger to remove the fishy smell.

2. In the process of steaming, medium heat is used, and the outer skin is easy to be steamed over high heat.

Take Wuchang fish as an example.

1: First prepare a Wuchang fish; Clean the abdomen, of course, remove the scales, and cut off the head.

2: "Then it is to cut the fish, cut off the fins, from the back of the fish to the belly of the fish from the head to the tail of the fish, remember not to cut off, this is the most important and time-consuming step, you must be careful, remember, remember, remember."

3: Then take a spoonful of salt and 2 tablespoons of cooking wine, rub all over the fish, and marinate for 10 minutes to taste.

4: It is to pose for the shape, the pickled fish poses for the shape of the peacock opening screen, the fish head is put in front, the tail is too short and will affect the appearance, you can cut off a part of it and hide it in the fish head, and at the same time you should spread the green onion and ginger to remove the fishy smell, this green onion and ginger should be put more and put cooking wine at the same time, you must know that the role of cooking wine and green onion and ginger is to remove the fishy smell; The fishy smell of this dish is ruined.

5: The fish is easy to cook, pot on cold water, steam for 6 minutes after steaming, turn off the heat and simmer for 2 minutes.

Start to mix the juice while steaming, 3-4 tablespoons of steamed fish soy sauce, half a tablespoon of oyster sauce, salt, white pepper, and chicken essence and stir well.

After steaming, spread the sauce evenly on the fish, and at the same time, what you need to do is that this is the focus, heat the oil; Heat an appropriate amount of cooking oil over high heat and pour over the fish with the ingredients. At the beginning of the sizzling sound, the shredded green onion and ginger oozed juice under the heating of the boiling oil, which was absorbed by the fish and overflowed with aroma.

The freshest time of fish is not just slaughtered, but after slaughtering for about 2 hours, this is because after the live fish is slaughtered, the muscle fibers of the fish will slowly appear stiff, and the protein in the muscle tissue of the fish during this time period cannot be broken down to produce amino acids, which are the main components of the umami of the fish. Only when the fish meat slowly declines from high stiffness and slowly begins to transform into the autolysis stage, the protein in the fish can gradually decompose various amino acids that are easy for the human body to absorb under the action of proteases, and this amino acid can also bring a large amount of umami, so if you want the fish to achieve the most delicious taste, you must cook it about 2 hours after slaughtering. If the temperature is relatively high in the summer, you can put it in the refrigerator to refrigerate, and if you put it in the refrigerator, it can be extended for another half hour.

Steamed fish, to be steamed delicious, first of all, choose the time to be fresh, and secondly, the steaming time should not be too long, if the time is too long, the meat will not be fresh and tender, and it will be relatively old. You can buy tempeh for steamed fish. Extremely umami seasoning.

Onions, ginger and garlic are indispensable. The best ingredients for steamed fish are all kinds of grouper, these fish themselves have no earthy smell, the meat is tender and delicious, and it is the best ingredient for making steamed fish, of course, ** is also higher. The second choice is osmanthus fish, treasure fish, and yellow croaker.

The above fish species are steamed and made according to my method, which is particularly delicious. The fish should be alive. It is best to kill the live fish, requiring high freshness, which is the key element of the delicious steamed fish.

The basic deodorization treatment of the fish is in place. The basic deodorization treatment includes: the gills and tendons of the throat should be pulled clean, the black membrane of the abdomen should be cleaned, the blood on the abdomen should be cleaned, the scales or mucus of the fish body should be scraped clean with a knife, and the steamed fish water should be discarded.

The size and weight are suitable. Don't be too small and have no edible value, can't be too big, the inside is difficult to mature and the meat is not so tender, I like to use catties of fish to make steamed fish, the meat is tender and delicious. The heat of steaming is the most important.

Take catties of fish as an example, steam on high heat for 6 minutes, turn off the heat and steam for 2 minutes, this is the accurate time I have obtained from cooking for many years, the heat is just right, no more, no less. If the fish is larger, you need to extend the steaming time accordingly. Steamed fish soy sauce should be heated.

The heated steamed fish soy sauce has a strong aroma and does not cool the fish, and the taste is the best.

If you want to make the top steamed fish, the treatment of the fish is very important, you need to clean the fish scales first, as well as the internal organs of the fish, the most important thing is the cleaning of the black peritoneum in the fish line and the abdomen of the fish, only these are cleaned up, the steamed fish will not have a fishy smell, and then marinated with green onion and ginger, cooking wine, and steamed for 8 minutes can be out of the pot, and the steamed fish that comes out of this way is the most delicious and the most delicious.