When is the right time to add soy sauce to steamed fish? Should the soy sauce be added after the fish is cooked or during steaming?

We all know that steamed fish soy sauce is a common condiment. It can play a good role in flavoring and seasoning. Many people put steamed fish soy sauce when steaming fish. There are certain rules for the use of steamed fish soy sauce, especially the time sequence of use. So should steamed fish soy sauce be put in first or last? Let's take a closer look!

Should I add soy sauce before or after steaming the fish?

Steamed fish soy sauce is added after the fish is steamed because:

1. Steamed fish soy sauce contains caramel color. Adding it in advance will make the fish darker.

2. If you add salt in advance when seasoning the fish, the protein in the fish will coagulate when steaming, making the fish meat less tender.

Therefore, steamed fish soy sauce should not be added to the fish in advance, and should be added after the fish is steamed. Adding steamed fish soy sauce in advance will cause the color of the fish to be unsightly and affect the fresh taste of the fish.

Why should the fish sauce be added after the fish is steamed?

When making steamed fish, the fish needs to be marinated before steaming it, so that the fish will have a base flavor. Some soup will be steamed out during the process, and the soup must be poured away. If you pour steamed fish soy sauce on the fish before steaming, it will be poured away along with the soup, and the steamed fish soy sauce will not be able to play the role of enhancing the freshness and flavor of the fish. Only when you pour steamed fish soy sauce on the fish after it is steamed, can the steamed fish soy sauce's role of enhancing the freshness and flavor be fully exerted.

Adding steamed fish soy sauce before steaming fish will color the fish meat, making it less refreshing. Steamed fish soy sauce also contains a small amount of salt. Adding steamed fish soy sauce in advance will cause the fish meat to lose moisture, and the fish meat will taste woody if marinated for a long time. During the steaming process, the steamed fish soy sauce will evaporate, and a lot of juice will appear on the plate after steaming. This juice has a strong fishy smell. After pouring out the juice, the fish meat tastes too light, and there is no juice to dip in the plate. You need to add steamed fish soy sauce again. If you don't control it well, the taste may be a bit strong again.

Ingredients of Steamed Fish Soy Sauce

Steamed fish soy sauce has not been around for long. In the past, restaurants in the north used to make their own steamed fish sauce.

Generally, light soy sauce, sugar and spices are mixed evenly, then steamed and poured into the steamed fish. This sauce tastes good too!

Since the advent of steamed fish soy sauce, it has basically replaced the previous old way of making, and it is also very convenient and saves trouble.

The ingredients and production method of steamed fish soy sauce are basically the same as the first-class fresh soy sauce on the market. They are both made from soybeans and wheat as the main raw materials and fermented. Sugar, salt, caramel color and some flavor-enhancing substances are added to them.