1, generally 15 to 20 minutes.

2, the choice of fish: the weight of the fish is best to control in the 500 grams or so, placed in the fish plate beauty is secondary, the key is to cook the fire is easier to grasp.

Expanded Information:

Production Tips

1. If it is a slightly larger steamed fish, the steaming time can be extended. If you are steaming a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; you can also set up two chopsticks under the body of the fish to make the fish leave the bottom of the plate, so that the body of the fish is fully cooked by the heat; you can also steam the fish standing up, with a section of green onions to support the belly of the fish, so that the fish is standing smoothly, at the same time , in the body of the fish on each side of a cut a word knife and each slice of ginger in the knife at the cracks, remember, don't forget to virtual steaming.

2. If you want to make the flavor of the fish less raw and more soft, you can put soy sauce, vinegar and a little oil in a small bowl of flavor sauce, steamed with the fish, to be steamed with the fish after the false steam out of the pot with the fish, poured on the fish can be.

3. Steamed fish cooking is also a study, from the selection of fish to ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention to. Of course, the taste can be adjusted according to their own preferences, but the fire and virtual steam is steamed fish "fresh" the basic guarantee.

Reference:

Baidu Encyclopedia - Steamed fish