Steamed Fish

Steamed Fish

　　The method of preparing steamed fish primarily involves steaming, with a salty and savory flavor. The main ingredient is various types of fish, making it a common home-cooked dish. Steamed fish features an intact shape, tender and soft flesh, delicious and fragrant taste, and a clear, mellow broth. Depending on the type of fish used, the nutritional value may vary.

　　Steamed fish has a very delicious taste and prominently highlights the flavor of the fish. Below are three tips for making steamed fish.

　　First, after the water boils, place the fish in the steamer. Remove it after three minutes, discard the broth in the plate, then put the fish back in the steamer to continue steaming. This step ensures the fish isn’t fishy when cooked and is especially important.

　　Second, before steaming the fish, bend it gently by holding the head and tail, and place a slice of ginger in the bent part of the fish. This ensures that the steamed fish maintains a vivid arched shape at the waist, adding to its visual appeal.

　　Third, when steaming live turtle-shell fish, only add salt, shredded scallions, and about seven or eight very fine threads of ham when discarding the broth after the initial three minutes of steaming. No other seasonings should be used in order to highlight the flavor of the fish.