How to cut steamed fish for a good-looking dish How to cut steamed fish for a good-looking dish

We all know that there are many ways to eat fish, and steamed fish is the most nutritious and delicious way to eat it. Many people will make steamed fish at home. There are certain skills and requirements for making steamed fish, especially the presentation of steamed fish. So how to cut and present steamed fish beautifully? Let's take a closer look!

How to cut steamed fish for a nice presentation

The first approach:

This is the most common method of making cuts on both sides of the fish and laying it on its side on a plate. In this method, boil water over high heat and wait for the water to boil before putting it into the pot. A fish of about one pound needs to be steamed for about 10 minutes, which is the same as the method of one minute for one or two ounces of fish. This method takes the longest time because the fish is thick, and the heat from the steam is difficult to reach the innermost part of the fish's back. In addition, the upper and lower sides of the fish are heated unevenly (so chopsticks are often needed to support them), and the fish meat is not cooked evenly. If you don't control it well, the fish meat may be cooked on the top and half-cooked on the bottom, or cooked on the bottom and overcooked on the top. Another point is that the steaming water accumulates in the plate and will contaminate the fish meat and bring a fishy smell, so you have to pour out the steaming water after steaming.

The second approach:

Another common method is to cut a knife along both sides of the spine in the fish belly, spread the fish body as much as possible, and lie prone on the plate. This method takes 2 minutes less than the first method because the fish body has been spread as thin as possible, only about half the thickness of the first method. Under the same thermal conditions, of course, it takes less time. However, because there is a plate under the fish body, it is still difficult for the heat to reach the fish belly, so the heating inside and outside is still uneven, and the problem of inconsistent doneness inside and outside still exists. Another point is that chopsticks need to be used as a cushion to provide space for steam circulation and avoid contact with the steaming water. The steaming water should also be poured out after steaming.

The third approach:

This is the method of Chef Lin of the Chinese restaurant. He cuts a knife on each end of the fish body, and uses the fish meat to prop up the fish body on one side. Let's call it the one-handed steaming method (I didn't find a picture of sea bass, so I used a picture of red friend fish). This method is more beautiful than the first two methods. The upper part of the fish body has an overhead space to facilitate steam circulation. This part of the fish meat is evenly heated inside and outside, and the time should be shorter than the first method. But the belly of the fish is still lying on the plate, and the uneven heating is still there. The combined heating time is about the same as the second picture, which is also 8 minutes. Another point is that the problem of steaming fish water contaminating the fish body cannot be avoided, and this way of plating is not convenient for chopsticks.

The fourth approach:

This is a method I tried myself, which is to use a prone position dish, without a plate, and directly put the fish on a flat grate and steam it in the pot. This method not only retains the advantage of the prone position that the fish body has the largest unfolding area, but also avoids the disadvantage of the plate being insulated and the steam not circulating. The steam can directly heat the upper and lower sides of the fish body, and the fish meat is evenly heated and cooked quickly. It only takes 5 minutes, which saves half the time of the first method, and 3 minutes less than the second and third methods. It saves time, fire, and is more environmentally friendly. The faster the fish meat is cooked, the more freshness it retains. Another advantage is that you don't have to worry about the problem of steaming the fish water, because the steaming fish water flows to the bottom of the pot and will not pollute the fish body. Of course, the taste is more delicious.

How to remove the fishy smell from steamed fish

Key tips:

1. Remove the black attachments, fish oil and gills in the fish's abdominal cavity, clean them and drain the water;

2. Place a few long green onions under the fish to allow the fish to be heated evenly, and place ginger slices on the fish;

3. After the steamer is heated up over high heat, put in the steaming tray prepared in step 2;

4. Taking 500g of fish as an example, it usually takes 6 minutes to cook;

5. After serving, remove the original ginger slices, green onions and steamed water;

6. Prepare the sauce: Mix soy sauce and oyster sauce and pour into the plate with fish along the edge of the plate (do not pour it on the fish);

7. Put shredded ginger, chopped green onion and a little chili on the fish, pour boiling hot oil on the shredded ginger and green onion and serve;

8. When eating, mix the fish with chopped green onion, shredded ginger and a little sauce.

Steamed fish recipe

1. Ingredients: A fresh sea bass. Ask the butcher to clean it when you buy it. Then prepare ginger, shallots, steamed fish sauce, cooking oil, and salt.

2. Cut the red pepper in half, cut the ginger into shredded ginger, and cut the shallot into chopped green onion. Clean the perch, and then use a knife to make a few cuts on both sides of the back of the perch. Add a little salt and marinate for about 10 minutes.

3. Add an appropriate amount of water to the steamer, then put the marinated sea bass into the steamer, finally pour steamed fish soy sauce on the fish, add chopped red pepper and shredded ginger, and steam until cooked.

4. After the sea bass is steamed, remove the red pepper and shredded ginger on the fish, pour out the soup, put the chopped green onion on the sea bass, finally pour the cooking oil into the pot and heat it, then sprinkle it evenly on the sea bass and serve.