Steamed sea bass for 15 minutes or 20 minutes

The recommended steaming time for sea bass is usually 15 minutes, but if the fish is large or lacks firepower, it can be extended to 20 minutes. The steaming time is mainly affected by factors such as fish size, firepower intensity, and whether to change the knife. As a high-quality aquatic product with high protein and low fat, sea bass needs to be steamed according to the actual situation. A whole sea bass weighing around 500 grams can be fully cooked by boiling water and steaming over medium heat for 15 minutes. At this point, the fish appears as garlic cloves separated and the center temperature meets safety standards. If the weight of the fish exceeds 750 grams or if the back is not treated with a back knife, the steam penetration rate will slow down. It can be appropriately extended for 5 to 20 minutes, but care should be taken to avoid steaming for too long, which may cause the meat to become stale. Using a bamboo steamer can better maintain the integrity of the fish body, and using scallions and ginger to cushion the bottom before steaming can remove fishy smell and increase freshness. Three characteristics can be observed to determine whether the sea bass is steamed: the fish eyes are completely white and protruding, chopsticks can easily penetrate the thickest part of the fish meat, and the fins can be easily removed. During the steaming process, avoid opening the lid frequently to prevent sudden temperature drops from affecting the taste. When pairing with steamed fish and soy sauce, it should be poured in after the fish is steamed. High temperature oil splashing can stimulate the aroma, but the oil temperature should be controlled to avoid nutrient loss.

It is recommended to choose freshly slaughtered sea bass for steaming, while frozen fish should be fully thawed before steaming. Steaming together with ingredients such as fungus and tofu can enhance nutritional value, but the steaming time needs to be correspondingly extended. Those who control their sodium intake can reduce the amount of soy sauce used and switch to lemon juice or coriander for seasoning. Steamed fish soup is rich in collagen and can be paired with rice to enhance nutrient absorption. Eating deep-sea fish 2-3 times a week in daily diet can help supplement unsaturated fatty acids. When cooking, it is recommended to choose steaming to maximize the retention of nutrients.