Is there anything more delicious than a perfectly cooked piece of fish? Steamed fish is a dish that is both easy to cook and healthy and perfect for any time of the day. Starting with fish filets, or whole fish that has been cleaned and scaled off, plus the right vegetables and spices, you can serve up a very tasty meal for a few or many people. Learn how to cook the perfect steamed fish in various ways in the following guide.
Step
Method 1 of 3: Using "Microwave"
Step 1. Prepare the fish
You can use any type of fish fillet with thick meat (salmon, halibut, bass, snapper, etc.). Or you can use a whole fish that has been cleaned and scaled off. Arrange the fish in a glass dish that has been lightly oiled with a lid.
If you're cooking multiple filets, you can stack them on the plate
Step 2. Prepare a side dish for the fish (optional)
If you want, you can start cooking a simple side dish while the fish is cooked in the microwave. Put the rice in the rice cooker and cook. You can also try basmati rice (Indian rice) or jasmine rice (Thai rice). Or, boil water to cook couscous (a dish typical of North African countries). Try adding salt to the couscous cooking water and adding a little butter or oil.
Step 3. Season the fish
Here comes the fun part. What flavor do you want? You can season your fish with one of the recommendations below, or you can make your own. Don't worry about coating the fish completely, coat the fish with the lumps of the seasoning!
- A little coconut milk, cloves, a clove of minced garlic, fresh or dried basil leaves, coriander leaves, sliced chives, and lemon juice.
- Lemon or lime juice, sliced scallions, garlic, salt, and pepper.
- A pinch of ground cumin, a clove of minced garlic, sliced sweet onion, cilantro, salt and pepper.
- A little soy sauce, a little sesame oil, grated ginger, rice wine, and sesame seeds.
Step 4. Cook the fish
Cover the dish and put in the microwave for 4-5 minutes depending on the thickness of the filet.
Use a fork to carefully check the fish for doneness by gently tearing the flesh. If the flesh is white (or already opaque) and breaks easily, then the fish is done
Step 5. Serve the fish dish
Serve the fish with a side dish of rice, couscous, salad, or whatever you like, and enjoy!
Method 2 of 3: Using a Steaming Basket
Step 1. Prepare the steaming pot
Pour 7.5-10 cm of water into a deep frying pan or saucepan. Make sure the bamboo steamer basket can be placed on a deep frying pan or pot with air space between the water and the bottom of the pan or pot. Turn on the stove over high heat and bring the water to a boil.
Step 2. Prepare the seasoning (optional)
Here comes the fun part. What flavor do you want? You can season your fish with one of the recommendations below, or you can make your own. Don't worry about coating the fish completely, coat the fish with the lumps of the seasoning!
- A little coconut milk, cloves, a clove of minced garlic, fresh or dried basil leaves, coriander leaves, sliced chives, and lemon juice.
- Lemon or lime juice, sliced spring onions, garlic, salt, and pepper.
- A pinch of ground cumin, a clove of minced garlic, sliced sweet onion, cilantro, salt and pepper.
- A little soy sauce, a little sesame oil, grated ginger, rice wine, and sesame seeds.
- For whole fish (scaled and cleaned), coat diagonal strokes on both sides of the fish with salt, pepper, and seasonings.
Step 3. Line the steamed bamboo basket with some cabbage leaves
If cooking fish fillets, use a large cabbage leaf for each filet and place the fish skin-side down. If cooking whole fish, place a few cabbage leaves to cover the entire bottom of the steaming basket.
Pour a third of the seasoning over the fish
Step 4. Steam the fish
Place a bamboo basket filled with fish on a deep frying pan or a pot of boiling water. Cover the pan or pot. Cooking time depends on the thickness of the fish, whole fish takes a little longer. A 2.5 cm thick filet takes 10 minutes.
- Note, do not cook the fish too long because it will be mushy.
- Check the fish after 10 minutes, then every few minutes thereafter until cooked.
- The fish is done when the flesh is easily torn and the color is no longer transparent.
- The fish will continue to cook once you remove it from the stove.
Step 5. Serve
For filets, you can serve them on a cabbage leaf base. For whole fish, you can remove the fish from the basket and place it on a serving plate, or place the basket on a serving plate and serve the fish with the basket. Pour the sauce over the fish and serve the remaining sauce to the table.
Method 3 of 3: Using the Oven or Grill
Step 1. Preheat the oven or grill
Preheat the oven to 176 degrees Celsius or let the grill heat up for 10-15 minutes. Adjust the oven rack so that it is in the center of the oven. For grilling, let the grill heat up a little, then use a grill brush to clean the grill rack before use. Use the middle or lower rack and heat to medium heat.
Step 2. Make the spices
In a small bowl, mix the spices you like. Here comes the fun part. What flavor do you want? You can season your fish with one of the recommendations below, or you can make your own. Don't worry about coating the fish completely, coat the fish with the lumps of the seasoning!
- A little coconut milk, cloves, a clove of minced garlic, fresh or dried basil leaves, coriander leaves, sliced chives, and lemon juice.
- Lemon or lime juice, sliced spring onions, garlic, salt, and pepper.
- A pinch of ground cumin, a clove of minced garlic, sliced sweet onion, cilantro, salt and pepper.
- A little soy sauce, a little sesame oil, grated ginger, rice wine, and sesame seeds.
Step 3. Line the surface of the cooking utensil with aluminum foil
If you're using an oven, line a thick baking sheet with enough foil to wrap the fish loosely. Or line the grill with foil large enough to wrap the fish.
You can also wrap the fish in banana leaves or ti leaves (a plant typical of South Asian countries)
Step 4. Place the fish on a grill or baking sheet that has been lined with aluminum foil
Position the fish in the center of the grill or roasting pan. Pour the seasoning mixture over the fish. You can also add a lemon or lime wedge if you like.
Step 5. Wrap the fish
Fold the sides of the foil loosely to form a well-closed package. Bake in the oven or on the grill for 15 minutes for filets or 25 minutes for whole fish. Be sure to check the fish to see if it is fully cooked or not and increase the roasting time if necessary.
- The fish is cooked when it is easy to tear and the color is not transparent.
- After the cooking time has elapsed, check every few minutes until the fish is cooked through.
- If steaming fish on a grill, be sure to cover the grill.
Step 6. Serve
Be careful when unwrapping fish. Hot steam will escape when the package is torn and can burn you. Use metal food tongs or a two-toothed fork to open it. Using a metal spatula, gently lift the fish, place it on a plate, and add the remaining seasonings. Serve immediately.
Tips
- Adding pepper and coriander leaves will bring out a different taste. You can innovate by using variations of leaf herbs and spices that are commonly used.
- Choose sea bass, walleye, tilapia, grouper, or other fish with good texture. Salmon and pike are not recommended for this method.
- If using a traditional steaming pot, sprinkle a handful of northern white cedar wood chips in the water. These wood chips will give a very subtle yet delicious hint of wood to the steamed fish and vegetables.
- Eat this dish while it is warm.
- Using fresh fish is highly recommended. If you must use frozen fish, thaw it completely before cooking.
Warning
Almost all fish and shellfish contain traces of mercury. Mercury is a toxic metal, which can pose a health risk to some people. High amounts of mercury are very dangerous for a fetus or young child. The risk from mercury in fish and shellfish depends on the amount of fish and shellfish eaten and the level of mercury in fish and shellfish. The US Food and Drug Administration (FDA) and the US Environmental Protection Agency (EPA) recommend that women planning to become pregnant, pregnant women, nursing mothers, and young children avoid certain types of fish and eat fish and shellfish that are lower in mercury
Things Needed
- Fish fillets or whole fish that have been cleaned and scaled removed
- Steamed pot or deep frying pan
- Microwave
- Oven or Grill
- Mixing bowl
- Spoon
- Fork
- metal spatula
- Aluminum paper
- Pan
- Oven pan
- Steaming pot
- Spices (optional)
