Is it necessary to steam sea bass after the water has boiled

It is recommended to steam sea bass in a pot after the water has boiled. Steaming sea bass after the water boils can shorten the steaming time, maintain the freshness and tender taste of the fish, and avoid aging of the meat or loss of nutrients due to prolonged heating.

When steaming sea bass, put it in the pot after the water boils. High temperature steam can quickly lock in the moisture and umami substances on the surface of the fish meat, making it mature in a short time. This method is particularly suitable for tender sea bass, which can be fully cooked after steaming for 8-10 minutes. The best state is when the fish is separated into garlic cloves. During the steaming process, ginger slices, scallions, and other ingredients can be used to remove fishy odors and enhance freshness. After steaming, pouring hot oil and steamed fish and soy sauce can further stimulate the flavor. If steamed in cold water, the slow rise in water temperature can cause uneven heating of the fish meat, making the outer layer easily overcooked while the inner layer is not fully cooked. Especially for larger sea bass, there may be aging on the outside and growth on the inside, and prolonged steaming time can accelerate the oxidation of unsaturated fatty acids in the fish meat, affecting taste and nutritional value. For frozen sea bass, it is recommended to thaw it thoroughly before steaming it with boiling water to avoid a large temperature difference between the inside and outside, which can cause the meat to become loose.

When steaming sea bass, it is recommended to choose fresh live fish, which has a better flavor when freshly killed and steamed. Before steaming, salt and cooking wine can be used to slightly marinate to remove fishy smell, and chopsticks or scallions can be placed under the fish to make the steam cycle more even. Steaming with ingredients such as black fungus and shiitake mushrooms can enhance the flavor level, but it is important to note that there should not be too many side dishes to avoid affecting the heat of the fish meat. When steaming, observe the fish eyes turning white and protruding as a sign of maturity. Sprinkle with chopped scallions or cilantro after serving to preserve nutrients and enhance appetite.