Should you add salt to steamed sea bass? Why don't you add salt to steamed sea bass?

As we all know, sea bass is a common fish food. There are many ways to eat it. Steaming sea bass is a popular way to eat it. Its meat is fat and delicious, and it tastes fresh and delicious. It has a good edible value and is deeply loved by people. So do you need to add salt when steaming sea bass? Let's take a closer look!

Do you need to add salt to steamed sea bass?

No salt is needed for steamed sea bass.

We know that there are two kinds of sea bass on the market, one is freshwater sea bass and the other is sea bass. Because sea bass has more bones and less taste, it is particularly suitable for steaming. However, no matter which kind of sea bass it is, the cooking method is actually similar. The most important thing about steaming sea bass is to keep its original flavor and bring out the freshness and tenderness of the sea bass, so that it tastes good.

In order to make the sea bass tender and smooth, in addition to controlling the heat, whether to add salt is also a key step, which will also affect the tender and smooth taste of steamed sea bass. If you don't believe it, you can make steamed sea bass twice, one time with salt and the other time without salt. The other steps are the same. When the cooking is done, you will find that the steamed sea bass with salt will be older and more woody, while the steamed sea bass without salt will be more tender and smooth. What is the reason for this?

This is because if salt is added when steaming the sea bass, the salt will cause the fish to lose water and cannot retain the moisture of the fish. Therefore, during the steaming process, the fish cannot retain moisture well. The loss of moisture will make the fish become old and dry, and the taste will be bad.

Why don't you add salt when steaming sea bass?

This is because adding salt will cause the fish to lose water, and the water will be further lost during the steaming process, which will make the fish meat old and tough, thus affecting the taste of the whole fish, making it neither tender nor smooth.

If you want the fish to be tender and smooth, you don't need to add salt. This is something that many people don't pay attention to. So some people always don't understand why the fish they steamed is always so dry. This first step is wrong. Who can you blame? Finally, you must also grasp the steaming time of the fish. Don't exceed ten minutes, otherwise the fish will become old and dry. Just follow what I said above, I believe you can also make fresh, tender, fragrant and smooth steamed sea bass.

Steamed sea bass recipe

Prepare ingredients: 1 sea bass, 1 ginger, 2 green onions, cooking oil, salt, cooking wine, and steamed fish soy sauce.

1. Preliminary processing

1. First, remove the scales, internal organs, and gills of the sea bass, clean it, and make two cuts on the fish body. (Note that if there is black mucous membrane on the inner wall of the fish belly, it must be cleaned. This is the root cause of the muddy smell of the fish meat).

2. Clean the sea bass, add a small spoonful of salt and a little cooking wine, spread it evenly on the fish body, and marinate for 5 minutes. (Note that the amount of cooking wine should not be too much, otherwise it will cover the flavor of the fish itself after steaming).

2. Steaming fish

1. Place chopsticks on the bottom of the plate, put the marinated sea bass in, put two slices of ginger and green onion on the fish, and then drizzle 1 teaspoon of cooking oil on it. (Note that the purpose of placing chopsticks is to ensure that the fish is heated more evenly. Ginger slices and green onion can better remove the fishy smell, while drizzling cooking oil can better lock in moisture).

2. After the water in the steamer boils, put the sea bass in and steam it over high heat for 8-10 minutes. (Note that you must use high heat to steam the fish and the steaming time should not be too long, otherwise the fish will become tough and dry).

3. Hot oil fish

1. After steaming, take out the sea bass, drizzle with appropriate amount of steamed fish soy sauce, then cut the ginger and scallion into shreds and place them on the sea bass.

2. Add a spoonful of cooking oil to the pan and heat it to 90% hot, then pour it over the sea bass. (Note that the temperature of the oil must be heated to 90% hot at the end, so that the fragrance of the ginger and scallion shreds can be fried out).