How to remove the fishy smell of steamed fish How to make steamed fish delicious and without fishy smell

As we all know, there are many ways to cook fish, and steaming is a very popular method. It not only retains the freshness of the fish, but also has good nutritional value. It is deeply loved by people, and many people often make steamed fish at home. There are certain skills to steaming fish, so how to remove the fishy smell when steaming fish? Let's take a closer look!

How to remove the fishy smell from steamed fish

1. The frozen sea bass in the refrigerator at home, during the whole process of scraping off the scales and breaking open the belly to remove the internal organs, is not particularly fishy compared to hairtail, but you can still smell a distinct fishy smell;

2. Rinse in clean water to clean the black film in the fish belly, then drain the water and start to further remove the fishy smell of the sea bass;

3. During the marinating process, the fish meat can be flavored and the fishy smell can be removed at the same time, which is really killing two birds with one stone. After pouring cooking wine on the fish, sprinkle a little salt evenly, massage the fish body with your hands, and try to evenly apply cooking wine to all parts of the fish body;

4. Put ginger slices and scallions into the fish body and belly and marinate for 5-10 minutes. This process is halfway to removing the fishy smell.

5. Steaming is inseparable from the steamer. The water in the steamer must be boiled and there is enough steam in the steamer. Only then will the steamed fish be fresh, tender and fragrant. If you put the fish to be steamed before the water in the steamer is boiled, the fish meat will not be firm after steaming, and the taste will be soft and fishy.

6. When making steamed fish, you must steam the fish in the air. Put 3 chopsticks in the plate, put the marinated fish on the chopsticks, and steam the fish in the air. In this way, during the high-temperature steaming process, the fishy smell of the fish will drip into the plate with the steam. The juice in the plate has a fishy smell, so when the fish is steamed, we put the fish in another plate, and the juice in the steamer cannot be kept;

7. Put a little salad oil in the pot, heat it slightly, add shredded green onion, shredded ginger, green and red pepper, and stir-fry until fragrant. Pour the boiling hot oil over the steamed fish to enhance the flavor. Then drizzle a little steamed fish soy sauce on it, and a delicious steamed sea bass is ready.

8. Steamed fish must be eaten while hot. No matter how good your cooking skills are, the fish will have a fishy smell after it cools down.

What are the techniques for making steamed fish?

1. When making steamed fish, sea bass is the first choice. If you don't have it, you can also choose carp or crucian carp. These fish have few bones and tender meat. The reason why I use grass carp is simply because I couldn't buy any other fish, haha.

2. If you want the steamed fish to look better and more appealing, you can replace half of the green pepper shreds with red pepper shreds.

3. The last step of making steamed fish is to drizzle the fish with hot oil. It is very important and necessary. The oil temperature should be higher, about 89% hot. Because there are fish noodles and side dishes, there is no need to worry about scalding the fish. Without this step, the aroma of the whole steamed fish and the aroma of the seasoning cannot be released (students who are afraid of greasiness can add a little less oil, 25 ml will do, but not too little, otherwise the aroma of the seasoning and fish will not be stimulated).

What should I pay attention to when making steamed fish?

1. Choosing fish: live fish is not to be mentioned. For cold fresh fish, the body should be intact and elastic, the scales should be shiny, the eyes should be full and bright, and the gills should be bright red. If these characteristics are met, the fish is relatively fresh.

2. When we kill the fish, we must clean the black film in the fish belly. After killing the fish, you can wash the fish body with warm water, or scrape the fish body with a knife to clean the mucus on the fish body, which can effectively remove the fishy smell.

3. Whether to add salt during pickling will affect the taste of steamed fish. If you apply salt before steaming, the fish meat will become hard. If you do not apply salt and put it directly into the steamer, the steamed fish meat will be loose and the taste will be lighter.

4. When putting the fish in the steamer, be sure to wait until the water boils and the steam comes out. If there is not enough steam, the fish will feel soft, not firm, and taste bad.

5. When steaming fish, you must control the time well. If the time is too short, the fish will not be steamed thoroughly. If the time is too long, the fish will become tough and the taste will be affected. Therefore, when steaming fish, you should slightly adjust the steaming time according to the size and thickness of the fish.