How to prepare the sauce for homemade steamed fish
Steamed fish is a classic home-cooked dish. The tender fish meat paired with just the right sauce can maximize the original flavor of the fish. However, when many people cook steamed fish at home, the overall taste is often affected by improper sauce preparation. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to prepare homemade steamed fish juice, and provide structured data for reference.
1. Basic recipe for steamed fish sauce
Sauces for steamed fish are usually soy sauce-based, with other seasonings added to enhance the umami and texture. The following are common recipe proportions:
| Material | Dosage | function |
|---|---|---|
| light soy sauce | 2 tablespoons | Provides savory flavor |
| Old soy sauce | 1 teaspoon | Add color |
| white sugar | 1 teaspoon | Enhance freshness and balance saltiness |
| cooking wine | 1 tablespoon | Remove fishy smell and increase aroma |
| clear water | 2 tablespoons | dilution concentration |
| shredded ginger | Appropriate amount | Remove fishy smell and enhance flavor |
| Scallions | Appropriate amount | Add flavor |
2. Sauce preparation techniques
1.Soy sauce choice: It is recommended to use light soy sauce and dark soy sauce. The light soy sauce provides a salty and umami flavor, while the dark soy sauce is used to enhance the color and prevent the soup from being too bland.
2.Use of sugar: White sugar can neutralize the salty taste of soy sauce and enhance the umami taste. If you don't like sweetness, you can reduce the amount of sugar or substitute MSG.
3.Remove fishy smell and increase aroma: Cooking wine and ginger shreds are the key to removing fishy smell, especially for fish with a strong fishy smell (such as grass carp and silver carp), the dosage of cooking wine and ginger can be appropriately increased.
4.dilution concentration: The juice of steamed fish should not be too thick, otherwise it will cover up the fresh flavor of the fish. After diluting with water, the taste will be more refreshing.
3. Variations of popular steamed fish sauces
Based on popular discussions across the internet in the past 10 days, here are some popular sauce variations:
| Variant name | additional materials | Features |
|---|---|---|
| garlic juice | minced garlic, sesame oil | Rich garlic flavor, suitable for heavy flavors |
| lemon juice | lemon juice, coriander | Fresh and sour, suitable for summer |
| Soy sauce | Tempeh, chili | Salty and slightly spicy, suitable for Hunan style |
| seafood sauce | Oyster sauce, fish sauce | Full of umami, suitable for high-end fish |
4. How to use steamed fish sauce
1.Seasoning before steaming fish: Pour the prepared sauce on the fish, then steam it in a pot to allow the fish to fully absorb the flavor.
2.Steam fish and pour sauce over it: Steamed fish is topped with hot oil and boiled sauce to bring out a richer aroma.
3.Dip food: Serve the sauce separately and use it as a dipping sauce with fish, suitable for people with lighter tastes.
5. Frequently Asked Questions
Q: Can the steamed fish sauce be made in advance?
A: It can be prepared in advance, but it is recommended to make it now, especially the juice containing onion, ginger and garlic. Leaving it for too long will affect the flavor.
Q: What should I do if the sauce is too salty?
A: You can add a small amount of water or sugar to dilute it, or use hot oil to dilute the salty taste.
Q: What fish are suitable for steaming fish?
A: Fish with tender flesh such as seabass, turbot, mandarin fish, and pomfret are best suited for steaming.
Through the above introduction, I believe everyone has mastered the preparation method of home-style steamed fish sauce. Whether it's a classic recipe or a popular variation, add a unique flavor to your steamed fish. Give it a try!
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