Using Cold or Hot Water When Steaming Fish: The Correct Water Ensures Tender, Non-Dry, Non-Fishy Fish
When steaming fish, should use cold water or hot water? Using the right water, you can steam fish tender, not dry or fishy.
Fish is a beloved dish by everyone. There are many ways to cook fish. To maintain the greatest freshness of the fish, the best way to eat it is to steam it. Steamed fish is simply 'fresh', with a particularly delicious and fresh taste, which is the natural flavor of the fish meat, without too much flavor from seasonings, and it's also nutritious.
To make delicious steamed fish, we must pay attention to the method when steaming, especially the water used during steaming. Don't underestimate this step! It's a key factor in whether the fish is tender, juicy, and not dry or fishy. Using the right water is crucial. Today, I'm sharing the secrets of steaming fish!
First, we need to clean the fish thoroughly. It's best to choose yellow croaker, which is delicious and nutritious. Remove the internal organs and scales, and clean the fish. After cleaning, cut several knives on the fish's body, which will make the fish more flavorful. After the fish is ready, it can be marinated with, ginger slices, salt, and scallion segments, evenly coated.
After marinating, rinse the fish and place it in a dish. Add ginger slices and scallion segments again. Next, it can be put on the pot and steamed. When steaming, pay attention to selecting hot water. The boiling water will create enough pressure in the pot, making the fish meat compact, and the aroma will be more intense. This will result in very tender and juicy fish, without being dry or fishy. We usually steam it for about 10 minutes over high heat. If the fish is large, we can increase the time accordingly!
After the fish is steamed, take it out and pour off the juice. Don't discard ginger and scallion, they have absorbed the fish's aroma, so they can't be discarded. After cleaning, drizzle with steaming soy sauce, and then arrange ginger silk, red pepper silk, and scallion flowers. Heat up a wok with oil, and after the oil temperature rises, pour it over the steamed fish. This completes our steamed fish.
The steamed fish is particularly tender, has a good texture, and is not fishy. If you like it, try it!
