How long should I steam sea bass over high heat

Steamed sea bass is usually cooked over high heat for 8-10 minutes, and the specific time needs to be adjusted according to factors such as fish size, heat intensity, and whether to change the knife. The time control of steaming sea bass directly affects the taste and nutrient retention of the fish meat. A whole sea bass weighing around 500 grams can be steamed over high heat for 8 minutes to ensure that the fish is fully cooked and remains tender. If the fish is thick or uncut, it can be extended to 10 minutes. When steaming, it is necessary to observe that the fish eyes turn white and protruding, and that the fish meat can be easily peeled off with chopsticks as a sign of maturity. High temperature short-term steaming can maximize the locking of high-quality protein, unsaturated fatty acids, and B vitamins in sea bass, avoiding water loss and meat discoloration caused by prolonged heating. In special circumstances, if frozen sea bass or fish chunks are used, they should be thawed in advance and the steaming time should be appropriately extended by 1-2 minutes. It is recommended to cut large fish weighing over 1 kilogram into sections or slices before steaming to ensure even heating. When steaming fish, it is recommended to pair it with ginger slices and scallions to remove the fishy smell. After the water boils, steam it in the pot to avoid the fishy smell caused by long-term low-temperature steaming. Steamed fish soup is rich in water-soluble nutrients and can be kept for consumption. Steamed sea bass should be consumed immediately to ensure the best flavor, paired with a little steamed fish soy sauce and hot oil to enhance the aroma. It is recommended to consume sea fish 1-2 times a week in daily diet. Sea bass, with its low fat and high protein characteristics, is suitable for fitness enthusiasts and patients with hypertension, hyperlipidemia, and hyperlipidemia. However, intake should be controlled during gout attacks. Pay attention to the heat during steaming to avoid excessive cooking and nutrient loss.