How to steam delicious snow fish
In the past 10 days, among the hot topics about food on the Internet, "steamed fish" has been highly discussed. In particular, how to steam snowfish (cod) to make it more tender and delicious has become the focus. Combining hot comments from netizens and chef skills, this article compiled a detailed guide to steaming snowfish.
1. Data on popular food topics in the past 10 days
| Ranking | topic | heat index | Main discussion platform |
|---|---|---|---|
| 1 | Steamed fish tips | 98,000 | Douyin/Xiaohongshu |
| 2 | Low fat high protein recipes | 72,000 | Weibo/Bilibili |
| 3 | How to eat seafood in season | 65,000 | Go to the Kitchen/Zhihu |
2. Key steps for steaming snow fish
1. Key points in material selection
• Characteristics of fresh snowfish: The meat is translucent and has no peculiar smell.
• Frozen snowfish needs to be refrigerated and thawed 12 hours in advance
• It is recommended to buy the mid-section with leather, the best thickness is 1.5-2cm
2. Comparison of preprocessed data
| Processing method | Salting time | water absorption | Finished product tenderness |
|---|---|---|---|
| Rinse with water | 5 minutes | +3% | ★★★ |
| Cooking wine wipe | 8 minutes | -5% | ★★★★ |
| milk soak | 15 minutes | -8% | ★★★★★ |
3. Steaming parameters
• Serve the pot after the water boils
• Steam for 4 minutes per 1cm thickness (e.g. steam for 8 minutes for 2cm)
• Optimal heat: The water temperature in the pot should be kept around 95°C
3. Top 3 popular formulas on the Internet
| Recipe name | Material ratio | Number of likes | Key Tips |
|---|---|---|---|
| Cantonese style soy sauce steaming | Steamed fish with soy sauce:cooking wine=3:1 | 56,000 | Finally pour hot oil |
| Japanese Miso Steamed | White miso:sake=2:1 | 32,000 | tin foil package |
| Thai Lemon Steamed | Fish sauce: lemon juice = 1:1 | 48,000 | Lemongrass base |
4. Solutions to common problems
1. Fish meat cooked with firewood
• Cause: Steaming time is too long or temperature is too high
• Solution: Switch to medium heat and reduce the time by 1/5
2. Remaining fishy smell
• Cause: Insufficient preprocessing
• Solution: Try using ginger slices + lemon juice to remove the fishy smell
3. Too much juice
• Cause: Condensate backflow
• Solution: Place chopsticks under the fish to form a steam channel
5. Trends in innovative eating methods
According to the latest experiments from food bloggers, these pairings are trending:
• Snowfish + shredded orange peel (enhance the fragrance)
• Snowfish + perilla leaves (enhance the flavor level)
• Snow fish + rattan pepper oil (to create a spicy taste)
Master these tips and you'll be able to make steamed seabass that's even more delicious than the restaurant's. It is recommended to bookmark this article and adjust it according to the data during actual operation. Welcome to share your steamed fish experience in the comment area!
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