Steaming Delicacy: The Art Of Cooking Fish Perfectly

Steamed fish is a healthy and delicious dish that can be prepared in a variety of ways. It is a traditional dish in many cultures, including Chinese and Jamaican cuisine. The type of fish used for steaming is typically a delicate white fish such as sea bass, tilapia, or snapper. The cooking time depends on the size and thickness of the fish, but it generally cooks quickly, especially if fillets are used instead of a whole fish. Seasonings and sauces like soy sauce, ginger, garlic, and green onions are commonly used to add flavour to the dish. Steamed fish can be served with rice and vegetables, making it a nutritious and well-rounded meal.

Steaming time for fish

For a simple steamed fish with no additional ingredients, a 1.5-pound cod fillet or halibut steak will take 4 to 12 minutes to steam. A thicker fillet will take longer, and a good-size halibut steak may take 10 to 12 minutes.

When steaming fish fillets in a microwave, the cooking time depends on the thickness of the fillet. For a 1-inch-thick fillet, microwave for 4 to 6 minutes on high. Thinner fillets, such as tilapia, will take less time, around 4 minutes, while thicker fillets will need 6 minutes. If needed, add another 1 to 2 minutes.

When steaming a whole fish, the cooking time will be longer. A medium-sized whole fish will take around 8 to 10 minutes to steam. For small, thin fillets, the fish may cook in as little as 4 to 5 minutes. Thicker, larger fillets will take longer.

When steaming fish in a pot or skillet, the cooking time will depend on the thickness of the fish and the heat level. For a 10-ounce fillet, steam for 7 to 10 minutes on medium heat. For extremely small, thin fillets (half an inch), cook for 4 to 5 minutes. Check for doneness using a butter knife; if the knife falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

When steaming fish in a fish stock with vegetables, the cooking time will depend on the thickness of the fish. Place the fish into the boiling fish stock and spoon the stock over it. Cover and steam on medium heat until tender, about 3 to 5 minutes per side, depending on the thickness of the fish.

Seasoning and sauces

Seasoning:

Before steaming, it is essential to season the fish to enhance its flavour. You can use a variety of spices and herbs, either individually or in combination, to create a unique taste profile. Here are some common seasoning options:

• Salt: Coarse salt or regular salt can be used to season the fish. It is usually sprinkled on the fish after steaming or added to the sauce.
• Pepper: Black pepper or white pepper can be used to add a sharp, earthy flavour.
• Ginger: Finely chopped or julienned ginger adds a distinct flavour and fragrance to the dish. It can be used raw or fried along with other aromatics.
• Garlic: Minced or chopped garlic enhances the savoury notes in the dish.
• Thyme: This herb adds a unique aroma and flavour to the steamed fish.
• Paprika: It gives the fish a mild spiciness and a vibrant colour.
• Allspice: This spice blend adds complexity and warmth to the dish.

The fish can be rubbed with these seasonings and marinated for a few minutes to an hour or even overnight for a more intense flavour.

Sauces:

Sauces play a crucial role in steamed fish recipes, providing moisture, flavour, and visual appeal. Here are some common sauces and tips for preparing them:

• Soy Sauce: Soy sauce is a staple in Chinese steamed fish recipes. It provides a savoury, umami flavour. Light soy sauce or reduced-sodium soy sauce can be used, or for a gluten-free option, Tamari sauce is a good choice.
• Vegetable Oil or Sesame Oil: Heating oil and pouring it over the aromatics or the cooked fish adds flavour and fragrance. Vegetable oil or Asian toasted sesame oil are commonly used.
• Hot Water or Stock: Mixing hot water or fish stock with soy sauce, salt, and sugar creates a savoury sauce that can be poured over the steamed fish.
• Wine: Rice cooking wine, such as Shaoxing wine, adds a unique flavour to the dish. It can be used in the sauce or during the steaming process.
• Scallions and Cilantro: These herbs can be fried along with ginger and then added to the sauce. They provide a fresh aroma and flavour to the dish.
• Butter: Adding butter to the steamed fish just before serving gives it a rich, creamy touch.

To prepare the sauce, heat oil in a wok or saucepan, add the ginger, scallions, and cilantro, followed by the soy sauce mixture. Bring it to a bubble, and pour it over the steamed fish. For a healthier option, you can omit the hot oil drizzle at the end.

Steaming setup

The traditional way to steam fish is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. However, if you don't have a steamer, wok, or bamboo, you can use a large pot or deep skillet with a lid.

To set up your steaming apparatus, place a small round metal elevated rack (or even an empty tuna can) at the bottom of your wok, pot, or skillet. Fill the bottom with 1-2 inches of water. You can also use a metal tiered steamer.

For a microwave steaming setup, place the fish in a single layer in a 9x13 glass dish or other large microwavable dish. Tightly cover the dish with two layers of cling wrap to form a strong and tight seal, allowing the fish to steam in the microwave.

Selecting the right fish

Texture and Flakiness

The ideal fish for steaming should have a mild, semi-firm, and flaky texture. White fish, such as sea bass, flounder, halibut, cod, or red snapper, fall into this category. These fish have a delicate flavour and tend to flake easily when cooked, making them perfect for absorbing the flavours of the steam and any added seasonings.

Thickness

The thickness of the fish fillets will impact the cooking time. For microwave steaming, it is recommended to use fillets with a consistent thickness of about 1 inch. This ensures even cooking and prevents overcooking or undercooking.

Freshness

Freshness is key when selecting fish for steaming. Opt for fish from a trusted source, such as your local fishmonger, or choose flash-frozen fish from the supermarket. Freshly caught fish, especially delicate varieties like fluke or flounder, can also be excellent choices if you have access to them.

Oil Content

When it comes to steaming, it is best to avoid oily fish like bluefish, mackerel, or swordfish. These fish have a higher oil content, which can affect the taste and texture of the final dish. Instead, stick with the lighter, flaky options mentioned above.

Whole Fish vs. Fillets

Steaming can be done with either whole fish or fillets. Whole fish, such as tilapia, sea bass, or red snapper, are traditional in Chinese cuisine, and many people enjoy the flavour and texture of the fish head and belly. However, fillets are a more convenient option and work just as well for steaming. If using whole fish, remember that the cooking time will be longer due to the presence of bones.

Serving suggestions

Steamed fish is a healthy and delicious dish that can be served in a variety of ways. Here are some ideas for serving steamed fish:

• Rice: Steamed fish goes well with rice, especially jasmine rice or sticky rice. You can also serve it with a side of Perfect Instant Pot Brown Rice or Chinese Sticky Rice.
• Vegetables: Add some vegetables to the dish, such as bok choy, Napa cabbage, or mushrooms. You can also serve the steamed fish with a side of roasted vegetables or a salad, such as a Greek salad.
• Noodles: Steamed fish can be served with noodles, such as chicken chow mein (without the chicken) or Chinese Chicken Salad.
• Tofu: Tofu is a great side dish to serve with steamed fish, providing extra protein and texture.
• Other sides: Try Air Fryer Broccoli, roasted potatoes, or crackers.
• Sauces: You can drizzle the steamed fish with olive oil, lemon juice, or soy sauce. You can also serve it with a dipping sauce, such as a soy sauce-based sauce or hot oil.
• Garnishes: Sprinkle the steamed fish with fresh herbs such as coriander leaves, cilantro, or parsley. You can also add green onions, sesame seeds, or scallions.
• Carbs: If you're looking for a more filling meal, you can add some carbs to the dish, such as crackers, couscous, or potatoes.
• Spices and aromatics: Add some extra flavour to the steamed fish by using spices and aromatics such as ginger, garlic, scallions, or white or black pepper.
• Broth: For a heartier meal, serve the steamed fish in a spicy broth with vegetables, such as Jamaican Steamed Fish.

Frequently asked questions