Why do we add onions when steaming fish? What is the function of putting onions under steamed fish?

We all know that there are many ways to eat fish, and steamed fish is a very popular way to eat it. It is relatively simple to prepare, and the meat tastes fresh and delicious. It tastes very good and is very popular among people. When many people make steamed fish, they will put some onion slices at the bottom. So why do we need to put onions in steamed fish? Let's take a closer look!

Why add onions to steamed fish

Experienced people who cook steamed fish always put a layer of ginger slices (or shredded ginger) or onion slices on the bottom of the plate to prevent the fish from directly contacting the bottom of the plate. This has two functions: one is to prevent the fish from sticking to the bottom of the plate; the other is to remove the fishy smell.

First: If the fish meat is in direct contact with the bottom of the plate, because the temperature of the porcelain plate is much higher than the steam, the fish meat at the bottom will be cooked first and stick to the bottom of the plate, resulting in poor fish appearance. Of course, if the fish meat at the bottom is cooked first, the steaming time is too long, the fish meat will become tough and the taste will be bad.

Secondly, the onions are placed at the bottom of the dish. With the help of the spicy taste of onions, the fish can be deodorized. Moreover, the onions will emit a fragrance when heated, which can enhance the flavor of the fish and make the fish taste better.

How to steam fish

Ingredients: white pomfret, ginger, onion, red pepper, salt, soy sauce

Production steps:

Step 1: Remove the internal organs and fins of the white pomfret, clean it, and cut it into thin slices with an oblique knife. (Note: When cleaning the fish, remove the black film in the belly and fins, which is the main source of the fishy smell.)

Step 2: Slice the ginger, and cut some ginger, scallions, and red pepper into shreds. (Note: Ginger and scallions are essential side dishes when cooking fish, as they can help remove the fishy smell.)

Step 3: Place a few slices of ginger on the bottom of the plate, place the white pomfret on the plate, sprinkle with a little salt and a little shredded ginger.

Step 4: After the water in the pot boils, put the white pomfret into the pot and steam it over high heat for 8 minutes. Finally, drizzle a little light soy sauce, sprinkle with shredded green onion and red pepper, and then drizzle with hot oil.

Tips for steaming fish

1. It is best to choose fresh fish for steaming. Fresh fish tastes better and has a more delicate texture when steamed.

2. When steaming fish, because it is sliced ​​and then steamed, the steaming time must not exceed 8 minutes. If the time is too long, the fish meat will become harder and the taste will deteriorate.

3. When steaming fish, there will be a small amount of water in the plate. If there is too much water, you can pour out some of it. Finally, drizzle light soy sauce on it to make the fish more flavorful.