Steaming is the best.
How to determine steam time...hm..I usually steam 7 mins for 1lb ...then adjust the time ...
but mostly...from experience... check sooner...if the meat and bone got separated then it's done...if still stick to the bone then not done and let it steam for 1 more minute and check again....
steamed is my favorite. The fish has to be fresh, or you will have to use some black bean sauce to cover the fishy smell.. but then it won't be tasty...
I do not think so, much depends on the shape and thickness of the fish.
And do not forget the power of the stove.
Average home electric stove top would be 8,000 BTU per hour
restaurant stove are rated at 20,000 BTU per hour
The Chinese Wok station are rated at 120,000 BTU per hour, while the Chinese Steaming station are 160,000 BTU per hour. and the pressurize dry steam to steam the perfect fish, not wet and soggy at home.
It is almost impossible to steam a whole king crab at home, sigh
發表於 2010-3-5 23:50
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唔識!