Is sea bass steamed in cold water or hot water

It is recommended to steam sea bass with hot water to better preserve its freshness and nutrition. The key to steaming sea bass is to control the heat and time to avoid the meat being too old or loose. When steaming sea bass with hot water, high-temperature steam can quickly solidify the surface proteins of the fish, reduce juice loss, and maintain the freshness and juiciness of the meat. Before steaming, you can make a few cuts on the fish body to facilitate even heat penetration. After the water boils, put it in the pot and adjust the time according to the size of the fish, usually 8-10 minutes. After steaming, drizzle with hot oil and soy sauce to enhance the aroma. If steamed with cold water, the heating process will be slow, and the fish meat will easily turn dry, and the umami substances will also be lost with the condensed water. In special circumstances, if the volume of sea bass is large or other ingredients need to be steamed at the same time, cold water steaming can be used instead. At this point, the steaming time needs to be extended to about 15 minutes to ensure that the central area is fully cooked. However, it should be noted that prolonged steaming may cause loose fibers in the fish meat, affecting its taste. For frozen sea bass, it is recommended to completely thaw it before steaming to avoid uneven heating inside and outside.

When steaming sea bass, it can be paired with ginger slices and scallions to remove the fishy smell, and sprinkled with cilantro before serving to enhance the aroma. When choosing fresh sea bass, pay attention to the clear fish eyes, bright red gills, and elastic pressing. The remaining soup after steaming fish is rich in collagen, which can be used to cook Congee or make soup bottom. Eating fish 1-2 times a week in daily diet can help supplement high-quality protein and Omega-3 fatty acids. It is recommended to use low oil cooking methods such as steaming and boiling soup to avoid high temperature frying that can damage nutrition.