Restaurant-Style Steamed Fish
ID: 6d75af69...
Master the key techniques for removing fishy odors and controlling heat to easily make tender, delicious, and aromatic restaurant-quality steamed fish at home.
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🍳 Cooking Flow
Thoroughly clean the fish to remove blood; line the bottom of the plate with green onion segments and ginger slices. → Place the fish in the steamer once the water is at a rolling boil; steam over high heat for 8-10 minutes. → Remove the fish, be sure to discard the fishy liquid in the plate, and remove the old scallions and ginger. → Top the fish with fresh scallion and ginger slivers, then pour sizzling hot cooking oil over them. → Pour steamed fish soy sauce along the edge of the plate to serve.
Cooking Steps
Brief Cooking Order
Thoroughly clean the fish to remove blood; line the bottom of the plate with green onion segments and ginger slices. → Place the fish in the steamer once the water is at a rolling boil; steam over high heat for 8-10 minutes. → Remove the fish, be sure to discard the fishy liquid in the plate, and remove the old scallions and ginger. → Top the fish with fresh scallion and ginger slivers, then pour sizzling hot cooking oil over them. → Pour steamed fish soy sauce along the edge of the plate to serve.
Introduction
Master the key techniques for removing fishy odors and controlling heat to easily make tender, delicious, and aromatic restaurant-quality steamed fish at home.
Step 1
Thoroughly clean the fish, paying special attention to removing the black membrane inside the belly and any blood along the spine; this is the foundation for removing fishy odors.
Step 2
Cut the green onions into segments and ginger into slices; place them at the bottom of the steaming plate. Prepare some extra scallion and ginger slivers. Place the cleaned fish on the prepared plate and drizzle with a little rice wine.
Step 3
Once the water in the steamer is at a rolling boil, place the fish inside, cover, and steam over high heat for about 8 to 10 minutes (depending on the size of the fish).
Step 4
Once the fish is cooked, remove it. Key step: You must completely discard the liquid steamed out on the plate and remove the old scallions and ginger from the bottom, as these juices contain a strong fishy odor.
Step 5
Evenly top the steamed fish with the fresh scallion and ginger slivers prepared earlier.
Ingredients List
Important Notes
💡 This recipe is inferred based on visual and conventional steamed fish knowledge; it is recommended to refer to the original video to confirm the specific 'key 2 steps'.
⚠️ Do not salt the fish before steaming, as this will cause the fish protein to coagulate and result in a tough, dry texture.
🔥 You must wait for the water in the steamer to be at a rolling boil before adding the fish to lock in its freshness and tenderness.
⚠️ The liquid produced after steaming is the main source of fishy odor and must be completely drained away; do not retain it.
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