Which one should be put first, hot oil or fish soy sauce for steamed fish? Which oil should be poured on the steamed fish to make it more fragrant?

We all know that there are many ways to eat fish, and steamed fish is a very popular way to eat it. Many people will make steamed fish at home. There are certain skills and particularities in making steamed fish, especially the choice of seasoning. Many people will pour oil when steaming fish, so should we pour hot oil or fish soy sauce when steaming fish? Let's take a closer look!

What kind of oil is more fragrant when steaming fish

Fish soy sauce

Generally, the soy sauce that can be sprinkled on the steamed fish after it is out of the pot is not the common soy sauce in the kitchen that we usually come into contact with. It is real drum oil. If the fish can be sprinkled with a layer of drum oil after it is out of the pot, the steamed fish can have a good taste. Because in the process of steaming, the fish itself will lose a lot of salt. During the steaming process, certain seasonings will definitely be applied to the inside of the fish belly. The seasoning will definitely contain salt, and salt itself is sodium chloride. During the steaming process, most of the salt will be in a volatilized state. This is why everyone likes to put salt in the pot when the dish is almost cooked. It is because if the edible salt is released in advance, the dish that comes out of the pot will feel slightly less salty. If you continue to add salt and stir it in the dish, it can make up for it to a certain extent, but there will still be some disadvantages, that is, it will reduce the taste a little. If the steamed fish can be sprinkled with a layer of drum oil in time after it is out of the pot, this shortcoming can be made up, because the drum oil itself contains a lot of salt. It can also lock in the salt in the fish itself, greatly improving the taste.

Hot oil

Generally speaking, the cooking oil added is high-temperature cooking oil. This kind of cooking oil added to the surface of steamed fish can enhance the aroma. Many objects can enhance their aroma after being scalded with oil, and the same is true for steamed fish. After being scalded with hot oil, the aroma is excellent.

When steaming fish, should we pour hot oil or fish soy sauce first?

Generally, fish soy sauce is poured first and then hot oil.

1. Pour steamed fish soy sauce all over the fish body first, so that the freshly steamed fish meat can quickly absorb the steamed fish soy sauce and enhance the flavor in advance. The steamed fish poured with oil later will be more evenly flavored.

2. Secondly, adding steamed fish soy sauce directly to the fish is considered "adding raw ingredients", and the seasoning effect will be ordinary and unremarkable in terms of aroma and taste. However, since there is an additional step of evenly pouring hot oil over the fish, the hot oil can just scald the steamed fish soy sauce poured on the fish surface to bring out a rich aroma and make it "cooked ingredients". In this way, when you eat it directly later, the fish meat, hot oil and cooked ingredients of this steamed fish will be perfectly mixed together, and the taste will be more sufficient and in place, which is more suitable for students with heavy tastes, and this method is relatively more delicious with rice.

What are the techniques for making steamed fish?

(1) When steaming fish, it is recommended to apply a small amount of salt inside the fish belly to allow the fish to season in advance. This will not make the fish meat too tough when steamed. On the contrary, it will make the fish taste more fresh and fragrant.

(2) When steaming fish, always use hot water and high heat to steam it quickly. Do not use cold water, otherwise the fish will be tough and tough.

(3) When making steamed fish, there is no need to add salt later. The saltiness of the fish from the steamed fish soy sauce is enough. If you add more salt, it will be too salty.

(4) If you like the strong flavor of steamed fish, you can also choose to cut the fish into pieces directly after killing it, stack them separately and steam them. It will be easier to season it later. However, the steaming time should be shortened slightly to avoid overcooking the meat.