Content

• To step
• Method 1 of 3: In the microwave
• Method 2 of 3: In a steamer basket
• Method 3 of 3: In the oven or on the grill
• Tips

Is there anything better than a well-prepared piece of fish? Steamed fish is a simple, healthy dish that will do well on any dining table. By starting with your favorite fish fillet, or even a scaled whole fish, and the right vegetables and herbs, you can prepare a delicious, nutritious meal. Scroll down to learn a few ways you can steam fish.

To step

Method 1 of 3: In the microwave

This method is fast and produces relatively little mess.

1. Place the seasoned fish in a large, microwave-safe bowl with a lid.
2. Add two teaspoons of cooking wine to the bowl.
3. Cover the bowl and put it in the microwave.
4. Let the fish steam for about 4-5 minutes. Keep this time if your microwave has 1000 watts; adjust the time according to the wattage of your microwave.

Method 2 of 3: In a steamer basket

This is one of the most traditional ways to steam fish, and can be done with a stainless steel or bamboo basket.

1. Fill the bottom part of the pan or wok with water, stock, or wine, and bring to the boil.
2. Place the seasoned fish in a single layer in the steamer basket. With bamboo steamer baskets you can choose to put a leaf of lettuce or cabbage on the bottom - this prevents the wood from absorbing the scent of the fish.
3. Place the steamer basket on top of the pan with the boiling liquid. Make sure that the cooking liquid does not touch the basket.
4. Put the lid on the steamer basket, making sure it closes properly. Steam must not escape to ensure even cooking.
5. You have to cook a fish fillet that is about 2.5 cm thick for about 5 to 8 minutes.

Method 3 of 3: In the oven or on the grill

This type of steaming is and papillote called, and means wrapping the fish in foil to let it steam in its own juices.

1. Preheat the oven to 180º Celsius, or heat the grill for about 10-15 minutes.
2. Place a large piece of aluminum foil on a flat surface. The piece of foil should be long enough to completely wrap the fish. The fish should also have plenty of extra space.
3. Place the fish (maximum two fillets) in the center of the aluminum foil and add the herbs or vegetables you want to use.
4. Drizzle the fillet (s) with the juice of a lemon or lime.
5. Fold the ends of the foil together to create a sealed tent around the fish.
6. Place the package in the oven or on the grill. A fillet needs about 15 minutes; a whole fish about 30.
7. Remove the package from the oven or grill and carefully open the foil. Let the steam come out of the package. Check whether the fish is completely cooked and, if necessary, put it back in the oven or on the grill.
8. Done.

Tips

• Adding pepper and coriander gives the fish a completely different style. Experiment to your heart's content with different herbs and spices.
• Opt for zander, sea bass, tilapia, cod, or any other fish with a fine texture. Salmon and pike are not suitable for this method.
• Eat the dish while it is still very warm.
• The fish should be extremely fresh. Do not use frozen fish for this.