The taste of steamed fish is very delicious and highlights the flavor of the fish itself. Here are a few tips for making steamed fish.
First, place the fish in the steamer after the water comes to a boil. Remove it after three minutes, discard the liquid in the plate, and then return it to the steamer to continue steaming. This step is crucial to ensure the fish is not fishy after it's cooked.
Second, before steaming, hold the head and tail of the fish and bend it upwards. Place a piece of ginger under the curved part of the fish. This ensures the cooked fish has a lively, arched shape, adding to its presentation.
Third, when steaming a live fish, only add salt, shredded green onions, and seven or eight shreds of very fine ham when you discard the liquid after the initial three minutes of steaming. No other seasonings should be used to preserve the pure flavor of the fish.
Fourth, to determine if the fish is cooked, you can look at its eyes. The eyes of a fresh fish will protrude outward after it has been steamed.
Fifth, apply a thin layer of starch to the surface of the fish to prevent the skin from breaking during steaming.