Marianne Martinez
Steaming is a great way to cook fish, especially if you're looking for a healthy, tasty, and quick meal. It's a simple cooking method that can be done in a pan on your stovetop or in an oven, and it's perfect for those who don't want to do much hands-on cooking. Fish is a delicate protein that can be tricky to cook, but steaming ensures even cooking without overdoing it. This technique is ideal for firm white fish like halibut, cod, or salmon, but thinner white fish and oily fish can also be steamed with some adjustments. With steaming, you can also easily infuse flavours into the fish, creating delicious meals with minimal effort.
Characteristics and Values table for steaming fish in a pan
| Characteristics | Values |
|---|---|
| Type of fish | Oily fish like salmon or mackerel, or thin white fish like tilapia or flounder |
| Fish texture | Firm white fish like halibut, cod, or salmon |
| Fish preparation | Rinse the fish in cold water and pat dry. Season with salt and pepper |
| Steaming method | Use a bamboo steamer, a metal steaming rack, or improvise with chopsticks and a plate |
| Water level | Fill the bottom of the pan or steamer with 1 inch of water |
| Cooking time | 4-10 minutes, depending on the thickness of the fish |
| Serving suggestions | Rice, quinoa, or couscous; steamed vegetables; lemon slices; soy sauce; sesame oil; scallions; ginger; chilli |
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What You'll Learn
What type of fish to steam
Steaming is a great way to cook fish, as it ensures the fish is perfectly flaky and never dry. It's a gentle method of cooking that's ideal for delicate, thinner cuts of fish.
When it comes to choosing a fish to steam, there are a few options to consider. Firstly, oily fish like salmon or mackerel can be steamed, but they are not the best choice as they are better suited for higher-heat cooking methods. Salmon is a popular choice for steaming, but it is a firmer fish and can handle being moved around during cooking. White fish like halibut, cod, tilapia, flounder, red snapper, rainbow trout, and porgy are all good options as they are thinner and more delicate. They cook quickly and evenly when steamed, but be careful not to overcook them as they can dry out and become rubbery.
Black sea bass is another excellent choice for steaming, and it pairs well with soy sauce and Chinese cooking wine. If you're looking for a more sustainable option, wild-caught fish tend to be higher in omega-3 fatty acids and are often more sustainable than farmed fish.
When selecting fish for steaming, look for fillets that are uniform in colour with shiny, firm flesh and a delicate ocean-like smell, avoiding those with a strong fishy scent.
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How to steam fish without a steamer
Steaming is a great way to cook fish, as it ensures the fish is cooked evenly and slowly, retaining moisture. Here is a guide on how to steam fish without a steamer.
Firstly, you will need a wok or a large pot with a lid. You can also use a steam oven, which you should preheat. If you have a wok, you can use chopsticks to create a net across the bottom, placing a plate or pie pan on top to hold the food. If you are using a pot, you can use a small tin can or a piece of tin foil wound into a coil to hold a plate above the water.
Next, fill the bottom of your wok or pot with water, leaving at least half an inch between the water level and the plate. You can add lemon slices, white wine, or herbs to the water for extra flavour. Bring the water to a boil.
Now, prepare your fish. Any firm white fish, such as halibut, cod, or salmon, works well. Rinse the fish fillets in cold water and pat them dry. Season with salt and pepper, and lay them on the plate or pan, ensuring it is elevated above the water. Cover the pot or wok and steam for 4-10 minutes, depending on the thickness of the fish. The fish is cooked when it is opaque and just shy of being flaky.
Finally, remove the fish from the pan and let it rest for a minute. You can create a sauce with the steaming liquid by adding wine, oil, garlic, and herbs. Drizzle the sauce over the fish, and serve with your choice of sides, such as rice or quinoa.
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How long to steam fish for
The cooking time for steamed fish depends on the type of fish, the size and thickness of the fillet, and the steaming method.
For a whole fish, it is recommended to steam for around 20 minutes. Fresh whole striped bass or black sea bass are popular choices for this method. It is important to gut and descale the fish before steaming, and many markets sell fish that have already been scaled and gutted. If not, your fishmonger can clean it for you.
For fish fillets, steaming time varies depending on the size and thickness. A good rule of thumb is to steam for 7-10 minutes for thicker fillets and 4-5 minutes for smaller, thinner fillets. For thicker fillets, you can check if the fish is ready by looking at the thickest part of the fillet—it should be lightly translucent. If you are cooking to temperature, the internal temperature should be 130-135°F/54-57°C in the thickest part of the fish fillets.
Steaming is a gentle cooking method that retains moisture and is less likely to overcook the fish. It is a good option for thinner, less firm white fish that may fall apart with other cooking methods.
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What to serve steamed fish with
Steamed fish is a healthy and tasty dish that can be paired with various sides and sauces. The cooking method is gentle and simple, and it suits a variety of firm white fish, such as halibut, cod, salmon, snapper, black cod, or arctic char. Steaming is an excellent way to retain moisture in the fish, and it pairs well with many side dishes and sauces.
A classic pairing for steamed fish is to serve it with rice. This could be simple steamed white rice, or you could serve it with quinoa, to soak up the sauce. Cantonese steamed fish is often served with rice and a simple green side, such as sautéed collard greens or honey sriracha Brussels sprouts.
If you want to create a more substantial meal, you could make an Asian food banquet with Chinese steamed vegetables. You could also serve the steamed fish with curried lentils and asparagus, or a simple salad.
For a more dramatic presentation, you can finish the dish with a drizzle of hot oil. This adds aroma and flavour to the dish. A simple sauce can be made with rice wine, light soy sauce, and sesame oil, creating umami flavours. Alternatively, a lemon white wine sauce can be made by adding wine, oil, garlic, and herbs to the pan.
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How to make a sauce for steamed fish
Steaming is a great way to cook fish, especially thinner and less firm white fish, as it cooks the fish slowly and evenly, retaining moisture. Here is a guide on how to make a sauce for steamed fish, with a focus on how to steam fish in a pan.
Ingredients
You will need a firm white fish, such as halibut, cod, or salmon. For the sauce, you can use ginger, garlic, onion, scallions, soy sauce, and sesame oil. Some recipes also call for julienned carrots, rehydrated shiitake mushrooms, and Chinese cooking wine.
Sauce Preparation
Start by peeling and julienning the ginger and vegetables. Mince the garlic, shallots, and a small amount of ginger. Place a small pot over medium heat and add olive oil. Once heated, add the minced shallots and garlic, stirring until fragrant. Then, add the ginger, stirring again and cooking briefly.
Fish Preparation
Rinse the fish fillets and carefully lay them on a heat-proof plate or lightweight stainless steel pan that will fit into your steaming setup. Massage the fish with sesame oil, salt, and pepper, and set aside.
Steaming
You can use a metal tiered steamer, a wok, a deep skillet, or a pot with a lid. If using a wok or pot, place a small round metal rack or a tin can at the bottom for the plate to sit on. Fill with 1-2 inches of water and bring to a boil. Carefully place the fish in the steamer and adjust the heat to medium, ensuring a slow boil. Cover and steam for 7-10 minutes, depending on the size and thickness of the fillet.
Sauce Addition
To make the sauce, heat a wok or small saucepan to medium-high heat and add vegetable or peanut oil. Add the remaining ginger and fry for 1 minute, then add the white parts of the scallions and cook for 30 seconds. Add the soy sauce mixture, and the sauce is ready!
Serving
Remove the fish from the steamer and place it on warmed serving plates. Scatter scallions, ginger, and chilli over the top, and drizzle with the sauce. Serve with steamed white rice and simple steamed greens or seasonal vegetables. Enjoy!
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Frequently asked questions
Firm white fish, such as halibut, cod, or salmon, are ideal for pan-steaming. Oily fish like salmon or mackerel, or thin white fish like tilapia or flounder, can be steamed but are not ideal.
Steam the fish for 4 to 10 minutes, or until it is lightly translucent in the center. If the fish is very thick, it may take up to 12 minutes. The internal temperature should be 130-135°F/54-57°C in the thickest part.
The water in the pan should be brought to a boil, with at least an inch of water in the pan.
Remove the fish fillets from the refrigerator 15 minutes before cooking. Rinse the fish in cold water, pat it dry, and season with salt and pepper before adding to the pan, skin side down.
