One of the most crucial steps when it comes to steaming fish is proper preparation. Doing this well ensures your fish is not only clean but also free from any unpleasant fishy odors. Seasoned chefs often recommend soaking the fish in a baking soda solution for 1-2 minutes.
Baking soda is known for its ability to neutralize fishy odors and tenderize the meat. Alternatively, you can use beer instead of baking soda, as it also effectively removes the fishy smell and makes the fish softer and tastier.
Additionally, it’s important to note that you should not add salt to the fish at the beginning. Doing so will cause the fish to lose moisture, resulting in dry and flaky meat.
Lastly, be mindful not to oversteam the fish. It’s best to steam it for only 10-15 minutes, depending on the weight of the fish.
STEAMED FISH: A DELICIOUS AND FLAVORFUL DISH
Ingredients
– Fish: 750g
– Soy sauce: 2 tablespoons
– Salt: 2 teaspoons
– Cooking wine: 1 teaspoon
– Fresh ginger
– Green onions
– Coriander
– Fresh chili
Steps to Prepare the Steamed Fish
1. Clean and gut the fish, removing any remaining scales and gills. Rinse thoroughly. Rub salt onto the surface of the fish, then rinse again and soak it in a baking soda solution for about 2 minutes to ensure it’s clean.
Slice the ginger into thin strips, chop the green onions finely, and cut the chili into slices.
2. Remove the fish from the solution and pat it dry. Place the fish on a plate and sprinkle the ginger strips on top. Add the cooking wine, then place the fish in a steamer.
3. Bring a pot of water to a boil and place the steamer over it. Cover and steam over high heat for 10 minutes.
4. Once the fish is cooked, pour out most of the liquid from the steamer tray.
5. In a separate pan, heat some cooking oil and add the ginger strips, green onions, and chili. Fry until fragrant, then add soy sauce to create a flavorful sauce.
6. Pour the sauce over the steamed fish and garnish with coriander. Your delicious steamed fish is now ready to be served!
Tips for a Perfect Steamed Fish
In addition to the above tips, here are some extra pointers to ensure your steamed fish turns out tender and flavorful:
– Always choose fresh fish to ensure the best taste and texture. Fresh fish will have clear, slightly bulging eyes, and the scales will be shiny and tightly packed. Avoid fish with loose or discolored scales.
– Briefly dip the fish in boiling water before steaming. This helps remove any remaining blood and impurities from the surface, and it also seals in the protein, ensuring the fish retains its nutrients.
– Steam the fish over high heat to reduce cooking time. Prolonged steaming can make the fish dry, flaky, and more fishy-smelling.
Remember this handy tip for adjusting the heat: for the first 8 minutes, steam over high heat. Then, reduce the heat and wait for about 2 minutes before turning off the heat.
After turning off the heat, let the fish sit in the steamer for an additional 5 minutes. This allows the residual heat to cook the fish thoroughly without drying it out.
– Always use boiling water for steaming, never cold water. Using boiling water helps the protein in the fish coagulate quickly, resulting in a fresher taste.
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