Tips For Steaming Fish

Flavors - Tips For Steaming Fish

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Steamed fish is a very wholesome dish. You do not need to add fat when you steam fish and you can pick from a fan or bamboo steamer. Rolled fillets of plaice, trout and sole are great for steaming because they stay moist and hold their shape perfectly. Halibut, salmon, and cod also do well with this easy cooking method.

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To steam fish, you need to add a merge of inches of boiling water to a pan and fit the steamer over the top. Make sure it does not touch the water. Cover it with a tight-fitting lid and steam your fish until it is done.

How Long Does it Take to Steam Fish?

A rolled fillet of trout, lemon sole, or Dover sold will take seven or eight minutes, assuming it weighs about ten ounces. Smoked fish, white fish and fish steaks or fillets weighing colse to six ounces will take between eight and ten minutes to cook to perfection.

How to Steam a Whole Fish

You can steam a whole fish in a work. Set a rack a merge of inches above the bottom of the wok and put two inches of water into it, so the water comes halfway up the rack legs. Put the cleaned fish on a plate and fit it inside the wok. Tightly cover the wok (do not let the fish touch the lid) and simmer the water. Check the fish after fifteen minutes. It might be done or it might need a bit longer.

You can smear some Tom Yum Thai curry paste over the fish and sprinkle some fresh cilantro and ginger over it for a Thai flavor. Other way of doing it is to add some lemon slices and fresh herbs to the fish body cavity and wrap the fish loosely in parchment paper to make a pouch. The fish steams inside the pouch and the lemon and herbs infuse the fish flesh with amazing flavor.

Recipe for Chinese Style Steamed Halibut

This recipe makes enough to serve four citizen and the mixture of garlic, ginger, soy sauce, and fresh vegetables gives the fish an aromatic and mouthwatering flavor. Serve it with boiled white rice.

You will need:

4 fillets halibut (1 1/2 lbs total weight) 2 chopped cloves garlic 2 slices finely chopped fresh ginger 1/4 cup soy sauce 2 sliced fresh mushrooms 3 green onions, in 3-inch lengths 1/8 cup water 6 leaves Napa cabbage, sliced in 4-inch pieces Fresh cilantro sprigs, to garnish Crushed red pepper flakes, to taste

How to make it:

Arrange half the green onions on the bottom of the steamer bowl, and then put half the Napa cabbage and the mushrooms on top of them. Make one-inch slices along both sides of the halibut to allow the flavors to infuse.

Put the fish on the vegetables, and then sprinkle the red pepper, garlic, and ginger over it. Top with the rest of the vegetables, and then drizzle the soy sauce and water over the top. Fill the steamer with an inch of boiling water. Put the steamer bowl over the steamer and cover it.

Steam the fish for fifteen to twenty minutes or until the halibut flakes easily. Decoration it with some sprigs of fresh cilantro and serve.

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Posted in: Steaming