To steam fish, rub the fish with spices, chopped herbs, ginger, garlic and peppers to infuse flavor while it cooks. Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie. Then, pour some water into a pan and place the steamer over the water, cover the pot, and bring the water to a boil. Check the fish for doneness after 10 minutes.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Make sure that the butter is extra hot but not yet burning.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.
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