Ensure there is plenty of steam before placing the fish in the pot
For steamed fish, the water in the pot must be brought to a boil before the fish is added. To make the fish taste very fresh and aromatic, sufficient steam pressure is required. If the steam pressure is insufficient, even when cooked, the texture of the meat will be soft and mushy, lacking a firm texture and aroma.
Steamed Fish Fillet
Add salt after the fish is cooked
Many people salt the fish before steaming, which does make it more flavorful. However, salt causes the proteins to contract, resulting in fish that is overcooked and not tender and fresh. The correct method should be: rub the fish with cooking wine, add green onions, ginger slices, and a little water. Steam the fish in the pot for 15 minutes, then remove and set aside. Next, chop some green onions (you can also add green and red pepper strips) and place them on the fish. Heat oil, add Sichuan peppercorns to fry fragrant, then pour the hot oil over the steamed fish. Finally, drizzle with the premium light soy sauce used for steaming the fish.
Steam fillet