Steaming Fish Without A Steamer: Easy Home Techniques

There are several ways to cook fish without a steamer. One way is to use a heat-proof plate and cooking ring. Place a stainless steel cooking ring in the centre of a shallow pot, add water, and place a heat-safe plate on top of the ring. Bring the water to a low boil, add your fish, cover the pot, and steam for 5-7 minutes. Another method is to use a steamer basket. Arrange your fish inside the basket, add water to a pot, and bring it to a boil. Place the steamer basket inside the pot, cover, and steam for 5-7 minutes. You can also use a bamboo steamer or an electric steamer.

Use a heat-proof plate and cooking ring

If you don't have a steamer, you can still steam fish by using a heat-proof plate and a cooking ring. Here's how:

First, place a stainless steel cooking ring in the centre of a shallow pot. The cooking ring will act as a buffer between the boiling water and the plate you'll be steaming the fish on. Make sure the pot is deep enough to hold both the cooking ring and the plate with the lid on. It's important that the cooking ring is made of metal, as plastic rings will melt. If you don't have a cooking ring, you can use a large cookie cutter or similar food-shaping utensil, as long as it's made from stainless steel. Alternatively, you can crumple 3-4 pieces of aluminium foil into 2-inch balls and use them to elevate your steamer plate.

Next, add about 2 inches of water to the pot. The water level should be just below the top of the ring, cookie cutter, or aluminium foil balls. Make sure the water doesn't come up higher than the edges of your steamer plate, or you may end up poaching your fish.

Now, set a heat-safe plate that's smaller than your pot on the cooking ring. Centre the plate on top of the cooking ring or foil balls to ensure it's secure. It needs to be able to support the weight of the fish without tipping over. Check the underside of the plate for the words "Heat-Safe" or "Microwave-Safe", or a symbol featuring three wavy lines inside a tiny microwave to make sure it's heat-safe.

Turn on the cooktop to medium-high heat and bring the water to a low boil. Once the water is boiling, turn down the heat slightly to prevent it from bubbling up onto the steamer plate.

Add your fish to the steamer plate, leaving at least 1/2 inch of space between each piece to prevent sticking or uneven heating. Distribute the weight of the fish evenly around the middle of the plate to prevent it from tipping or shifting. A steamer plate will typically accommodate 2-4 whole fish or fillets, so you may need to cook in batches.

Cover the pot and steam the fish for 5-7 minutes for small fish and fillets. Larger, thicker cuts may need up to 10-12 minutes. The fish is done when it has an even opaque colour and is delicate enough to flake with a fork.

Finally, remove the plate from the steamer setup using a potholder or oven mitt, as it will be extremely hot. Set the plate on a heat-resistant surface and serve the fish while it's hot. Be sure to drain any excess juice from the fish before plating. You can also save the juices and pour them back over the fish, or reduce them into a sauce.

Use a steamer basket

Using a steamer basket is a great way to cook fish without a steamer. Here's a step-by-step guide:

Step 1: Prepare the Fish and Steamer Basket

• Start by arranging your fish inside the steamer basket. Place the fish in a single layer, leaving at least 1/2 inch (1.3 cm) of space between each piece to prevent sticking or uneven cooking.
• You can use any type of fish, such as cod, halibut, salmon, or sole. Just avoid fish that is prone to toughening, like swordfish or tuna.
• If you're using a bamboo steamer basket, line the bottom with parchment paper or lettuce, cabbage, or banana leaves to prevent the fish from sticking to the wood.

Step 2: Prepare the Pot and Water

• Fill a pot with 1-2 inches (2.5-5.1 cm) of water. Make sure the water level is below the bottom edge of the steamer basket to avoid spills.
• You can also use other liquids for added flavour, such as broth, stock, or cooking wine.

Step 3: Bring the Water to a Boil

• Place the pot on the stove and turn the heat to medium-high. Allow the water to boil for 5-6 minutes or until it reaches a full boil. You want a thick curtain of steam before adding the fish.
• If space is limited, reduce the heat to a low boil.

Step 4: Add the Steamer Basket

• Carefully lower the steamer basket into the pot. Most baskets are designed to fit inside standard pots and may have ridges to hook onto the rim.
• Be careful not to drop the basket or the fish, as this could cause boiling water to splash.
• If using a bamboo steamer, it may be easier to use a shallow sauté pan or wok.

Step 5: Cover and Steam the Fish

• Place a lid on the pot, ensuring it is secure to prevent steam from escaping.
• Steam the fish for 5-7 minutes for small fillets or up to 10-12 minutes for thicker cuts. The fish is done when it turns opaque and flakes easily with a fork.

Step 6: Remove the Steamer Basket and Serve

• Use a potholder or oven mitt to safely remove the steamer basket from the pot. Rest it on a heat-resistant surface.
• Most steamer baskets are slotted, so there's no need to drain before serving. Enjoy your perfectly steamed fish!

Marinate the fish

Marinating fish is a great way to add flavour to your dish. The best marinades for fish contain a base of one part infused olive oil to two parts citrus juice with vinegar or wine.

For the base, you can use a variety of oils, such as olive, peanut, or canola oil. Avoid using animal fat or butter, as these will harden and coagulate when chilled. For the acidic component, you can use lemon or lime juice, or experiment with orange or grapefruit juice. If you use wine, opt for white wine to preserve the fish's colour.

Once you've prepared your base, you can add herbs and spices. Try ground dill, cilantro, sage, rosemary, garlic, onion, or parsley. For an Asian-style flavour, use fresh ground ginger with soy sauce or teriyaki sauce. You can also add sweetening ingredients like brown sugar, cinnamon, or nutmeg, or spicy ingredients like crushed red pepper flakes or cayenne pepper.

When applying the marinade, rub it over the fish and seal the container tightly before placing it in the refrigerator. Fish only needs to marinate for up to an hour, with 15 to 30 minutes being ideal. If left too long, the fish will become overly seasoned.

Olive Oil, Lemon, and Herb Marinade

Combine 1/2 cup olive oil, 2 tablespoons fresh lemon juice, and fresh herbs like cilantro, basil, rosemary, or thyme. Brush the marinade on the fish and let it sit for about 5 minutes before cooking. You can also use the excess marinade on grilled vegetables.

Mustard and Maple Syrup Marinade

Mix 1/2 cup maple syrup and 4 tablespoons whole-grain mustard, adjusting the balance to suit your taste. Spread the marinade over the fish and leave for 5 minutes before cooking, or cook immediately. Top with fresh herbs like dill or cilantro.

Orange, Honey, and Ginger Marinade

Combine 1/2 cup fresh-squeezed orange juice, 2 tablespoons each of honey and lime juice, 1 minced garlic clove, 1 teaspoon minced fresh ginger, and 2 tablespoons each of soy sauce. Coat the fish with the marinade for 5 to 10 minutes before cooking.

Coconut and Lime Marinade

Combine 1 cup coconut milk, 2 tablespoons lime juice, 1 1/2 tablespoons soy sauce, 1/2 tablespoon fish sauce, and optionally, 1/2 thinly sliced Thai Bird's Eye chili (or jalapenos or dried red chili flakes for less spice). Place the fish fillets in the marinade for about 15 minutes before cooking, turning them over halfway.

Miso and Ginger Marinade

Combine 1/3 cup white miso paste, 1/4 cup each of mirin and sake, 1/2 tablespoon minced fresh ginger, and 2 tablespoons soy sauce. Adjust the flavours as needed. Brush the marinade on the fish and bake, being careful not to burn the top. This marinade should be added to the fish at least 30 minutes before cooking.

Choose a whole fish or fillets

When it comes to choosing your fish, you have a few options. You can go for a whole fish or opt for fillets, and the type of fish you select will depend on what is available to you and your personal preference.

If you are opting for a whole fish, you will need to ensure it fits in your steamer. Fresh whole striped bass or black seabass are great options. Preparing, cooking, and serving a whole fish can be challenging, so many people opt for fillets.

When it comes to fillets, you want to choose a delicate white fish. Some options include sea bass, grey sole, flounder, fluke, tilapia, or haddock. Avoid oily and firm fish like bluefish, mackerel, or swordfish. You can also steam a whole fish in a bamboo steamer, as long as it fits.

If you are using frozen fish, it is best to defrost it before steaming.

Finish with a sauce or salad

Finishing Touches: Sauces and Salads

Now that you've cooked your fish, it's time to finish it with a sauce or salad! Here are some ideas to elevate your dish:

• Lemon and Olive Oil: Drizzle your fish with olive oil and lemon juice, and sprinkle with coarse salt. This simple combination lets the flavour of the fish shine through.
• Salad Sides: Serve your fish with a side salad, such as a green salad with vinaigrette or a potato salad.
• Salsa Verde: Blend parsley, basil, mint, anchovy, capers, olive oil, and lemon juice in a food processor to make a bright and herby salsa verde.
• White Wine Sauce: Steam your fish with a splash of white wine in the water for extra flavour, or use the steaming liquid as a base for a sauce.
• Asian-Style Sauce: For an Asian twist, serve your fish with a sauce made from soy sauce, ginger, and scallions. You can also pour hot oil over the aromatics to soften them and add extra flavour.
• Creamy Sauce: For a richer dish, create a creamy sauce with cream, butter, lemon, and herbs such as dill or sage.
• Pickled Vegetables: If you're looking for something tangy and crunchy, serve your fish with pickled cucumbers or carrots.
• Crayfish Salad: In Finland, crayfish is often served with a dill sauce and sides like garlic bread and potatoes. This could be the perfect addition to your fish dish!
• Finnish Fish Soup: For a heartier meal, serve your fish with a traditional Finnish fish soup called Kalakeitto. This soup typically includes potatoes, carrots, onions, and fish in a creamy broth.
• Vendace and Mashed Potatoes: Vendace is a small freshwater fish native to Finland and is often served with mashed potatoes. You can fry, smoke, or grill the vendace for a delicious and flaky dish.

Frequently asked questions