Steamed sea bass over high heat for a few minutes

Steamed sea bass is usually cooked over high heat for 8-10 minutes, and the specific time needs to be adjusted according to the size and heat of the fish. The time control of steaming sea bass directly affects the taste and nutritional retention of the fish meat. The meat of sea bass is tender and tender. If the steaming time is too short, the fish meat may not be fully cooked, which poses a risk of parasites; If left for too long, the meat will turn dry and lose moisture. Normally, sea bass weighing around 500 grams can be steamed on high heat for 8 minutes after boiling water to achieve the best state. When the fish eyes turn white and protruding, and the fish meat can be easily peeled off with chopsticks, it indicates that it is fully cooked. If the fish body is large or thick, it can be appropriately extended to 10 minutes, but should not exceed 12 minutes. It is recommended to place scallions and ginger under the fish during the steaming process, which can both remove fishy smell and promote steam circulation.

In special circumstances, the steaming time needs to be flexibly adjusted. When using fresh sea bass, an additional 1-2 minutes may be required due to meat shrinkage after refrigeration; If the fish is sliced into butterfly pieces or steamed in pieces, the time can be shortened to 5-6 minutes. For pregnant women or children, it is recommended to ensure complete steaming and use a toothpick to pierce the thickest part of the fish's back without any blood or water leakage as a criterion for judgment. When the sealing of the steamer is poor, it is necessary to replenish the water appropriately and extend it for about 1 minute.

Steamed sea bass is recommended to be cooked and eaten fresh. After steaming, it is best to drizzle with hot oil and steamed fish soy sauce for a better flavor. Paired with shredded ginger and scallions, it can neutralize the coldness of fish meat. For those with weak gastrointestinal health, perilla leaves can be used to aid digestion. Choosing live fish for immediate slaughter can maximize the preservation of freshness, and marinating with salt and cooking wine for 5 minutes before steaming is more effective in removing fishy smell. However, hypertensive patients should reduce the amount of soy sauce used. Steamed fish soup is rich in collagen, which can be mixed with rice to enhance its nutritional value.