Although steamed fish is a common household dish, making a high-quality steamed fish is not that simple! There are secrets to every step of making a perfect "steamed fish."
Secret 1: Choose the right size.
The weight of the fish should be controlled to about 600 grams. A fish of this size will not be too old and have a coarse texture. Secondly, it looks beautiful on the plate, and it's easier to control the cooking time for both raw and cooked states.
Secret 2: Enhance the umami flavor.
Mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms. Place this mixture into the fish's belly. This not only makes the fish taste more savory but also helps the fish belly retain its shape, making the steamed fish look plump.
Secret 3: Remove any fishy smell.
Take a large piece of old ginger and cut it into long, thin, even strips. Take the middle section of a green onion (the part that is neither green nor white), cut it into strips of the same length as the ginger, and lay them flat on the fish plate. After placing the fish on the plate, sprinkle some more ginger and scallion strips over the fish.
Secret 4: Master the heat control.
Controlling the heat is the top secret for steamed fish. Generally, a fish of about 600 grams should be steamed for 6-7 minutes before turning off the heat. After turning off the heat, do not open the lid. Let the fish "steam" with the residual heat in the pot for another 5-8 minutes before immediately removing it. Then, drizzle the pre-prepared seasonings, such as soy sauce, vinegar, and oil, all over the fish.
Don't think the process of making steamed fish is too much trouble. If you follow these steps once, you will be deeply impressed, because its flavor will be unforgettable.