Steaming Fish: Birdseye's Quick, Easy, And Delicious Method

The cooking time for steamed fish depends on the type, size, and thickness of the fillet. For small, thin fillets, the cooking time can be as little as 4-5 minutes, while thicker and larger fillets will take longer. It is important to avoid overcooking the fish, as it can become tough or rubbery. When cooking frozen breaded fish, such as Birds Eye Cod Fish Fingers, the recommended cooking time is 12-15 minutes in the oven or under a medium grill. However, it is always important to follow the instructions on the packaging. Birds Eye Steam Fresh Fish Fillets have received mixed reviews, with some customers reporting issues with the recommended cooking time and the quality of the product.

Cooking time and temperature

The cooking time and temperature for steamed fish can vary depending on several factors, including the type of fish, its size, and thickness. It's important to note that the cooking instructions may differ based on the specific Birdseye product and the cooking method you choose, such as steaming, oven-baking, or grilling. Here's a detailed guide to help you achieve the best results:

Steaming:

The traditional way to steam fish is by using a wok, steaming rack, and lid, or a wok and a bamboo steamer. However, you can also use a large pot or deep skillet with a lid. The key is to ensure that you have about 1-2 inches of water in the bottom of your steamer or pot. Bring the water to a boil, and then adjust the heat to a medium setting. This will create a slow boil that generates enough steam without evaporating the water too quickly.

For small, thin fillets, steaming for 4-5 minutes is usually sufficient. However, thicker and larger fillets will require a longer cooking time, typically around 7-10 minutes. It's important to check the doneness of the fish by using a butter knife. Gently pierce the thickest part of the fillet, and if the knife falls through easily, your fish is ready. Remember to avoid overcooking, as it can make the fish tough or rubbery.

Oven-Baking:

When oven-baking Birdseye fish fillets, such as their Cod Fish Fingers, preheat your oven to 230°C or 210°C for a fan oven. Place the fish on a baking tray in the top part of the oven. Turn the fillets over halfway through the cooking process to ensure even cooking. The cooking time can range from 12 to 15 minutes, and you'll know they're ready when they're crisp and golden.

Grilling:

If you prefer to grill your Birdseye fish, preheat your grill to a medium setting. Place the fish fillets on a baking tray directly underneath the grill. Turn them over occasionally to ensure even cooking. Similar to oven-baking, grill the fish until they are crisp and golden, which should take around 12 to 15 minutes.

Regardless of the cooking method, it's essential to follow the specific instructions on the Birdseye packaging and ensure that the food is cooked until piping hot. These instructions are guidelines, and actual cooking times may vary slightly depending on your equipment and the type of fish you're preparing.

Steaming setup

The traditional way to steam fish is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. Many restaurants use steam ovens or large multi-level steamers, but a large wok is the most flexible steaming tool, especially if you are steaming a large fish or fillet.

If you don't have a wok, steamer, or bamboo steamer, you can use a large pot or deep skillet with a lid. With this setup, you can either use a steaming rack or an empty tuna can in 1-2 inches of water.

Here's a step-by-step guide to preparing your steaming setup:

• Place a small round metal elevated rack (or an empty tuna can) at the bottom of your wok, pot, or deep skillet.
• Fill the pot or wok with 1-2 inches of water.
• Bring the water to a boil.
• Adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam without evaporating too quickly.
• Carefully place the fish on an oblong heat-proof plate that fits into your steaming setup.
• Cover and steam according to the size and thickness of your fish.

For small, thin fillets, steam for 4-5 minutes. Thicker and larger fillets will take longer, around 7-10 minutes. To check for doneness, use a dull butter knife to gently pierce the thickest part of the fillet. The fish is cooked when the knife falls through easily without resistance.

It's best to check the fish earlier and steam for an additional 1-2 minutes if needed. Avoid overcooking to prevent the fish from becoming tough or rubbery.

Choosing the right fish

When it comes to choosing the right fish for steaming, there are a few factors to consider. Firstly, it is recommended to opt for a delicate white fish that falls apart into large flakes when cooked. Examples include cod, haddock, perch, sea bass, grey sole, flounder, tilapia, or halibut. These fish tend to be lean, mild in flavour, and cook gently in the vapours of a bamboo steamer.

However, it's important to note that oily fish like salmon or mackerel, or very thin white fish such as tilapia or flounder, are not ideal for steaming. Oily fish are better suited for higher-heat cooking methods, while thinner white fish are more suitable for deep frying or a quick pan sear.

When selecting your fish, look for fillets that are uniform in colour, with shiny firm flesh and a delicate ocean-like smell, rather than a strong fishy scent. Additionally, the freshness of the fish is crucial, and it's best to source your fish from a trusted fishmonger or opt for flash-frozen fish from the supermarket.

If you're comfortable working with whole fish, you can steam it whole. However, keep in mind that a whole fish may take a few minutes longer to cook than fillets, depending on its size.

Sauce and seasoning

The sauce and seasoning are key components of steamed fish, enhancing its flavour and aroma. Here are some detailed instructions and ideas for preparing the sauce and seasoning:

Scallions and Ginger

Scallions, also known as green onions, and ginger are commonly used aromatics in steamed fish recipes. Cut them into thin strips or julienne and place them underneath and over the fish, as well as inside the cavity. The scallions and ginger lend a subtle aroma to the dish, so be generous with their amounts if you appreciate their flavours.

Soy Sauce

Soy sauce is the star seasoning in Chinese steamed fish. It is often combined with other ingredients to create a delicious sauce. Use a good brand of soy sauce that isn't overly salty or sweet. You can also opt for light soy sauce or regular soy sauce, which isn't labelled as light or dark.

Rock Sugar

Rock sugar is a secret ingredient used by Chinese and Cantonese chefs. It imparts a deeper sweetness to the sauce and is worth seeking out. If you are unable to find rock sugar, you can substitute it with regular white sugar.

Sesame Oil

A small amount of sesame oil adds an intense aroma and fragrance to the soy sauce mixture. It enhances the overall flavour of the dish.

White Pepper

Ground white pepper gives a mild peppery kick to the sauce, balancing out the saltiness of the soy sauce and the sweetness of the sugar. It adds depth and complexity to the overall flavour profile.

Shaoxing Wine

Shaoxing wine is a Chinese rice wine that imparts a subtle fragrance to the fish. It also helps to mask and reduce any potential fishy smell. You can replace Shaoxing wine with dry sherry, sake, or regular white wine if preferred.

Spices and Aromatics

For an extra kick of flavour, you can infuse the oil with dried chilli and Sichuan peppercorns. Heat the oil with the spices until it starts to smoke, then pour it over the fish. This adds a subtle hint of spiciness and a numbing sensation, elevating the dish.

Simple Seasonings

If you prefer a simpler approach, you can season your steamed fish with just olive oil, lemon juice, and coarse salt. Drizzle the cooked fish with olive oil and lemon juice, then sprinkle with salt to taste. This method allows the natural flavour of the fish to shine through.

Additional Tips

• Remember to remove any cloudy water that accumulates on the plate after steaming the fish. This water comes from condensation and can dilute the sauce if not removed.
• Be generous with the amount of aromatics and spices you use, especially if you appreciate their flavours.
• Always use the freshest fish possible, preferably straight out of the fisherman's net. This contributes to the success of the steamed dish in terms of both taste and texture.

Serving suggestions

While the cooking instructions for Birds Eye frozen fish products do not include specific serving suggestions, there are several options for side dishes that can accompany the fish.

For example, the Birds Eye website recommends serving their Cod Fish Fingers with mushy peas or a big green salad for a healthy balanced meal. They also suggest that their Fish Fingers are delicious in a sandwich, or simply with chips and peas.

Additionally, Birds Eye Steam Fresh Fish Fillets are often served with steamed vegetables, stir-fry, or couscous. The Thai red curry flavour, in particular, is enjoyed with steamed vegetables and mash.

When it comes to creating a well-rounded meal, consider including a variety of nutrients and textures. For instance, pairing the fish with a starchy side like mashed potatoes or couscous can add a comforting element to the dish. Including a serving of vegetables, such as steamed broccoli, stir-fried peppers, or a fresh salad, can provide additional nutrients and a crisp contrast to the fish.

Furthermore, sauces and dips can enhance the flavour and moisture of the dish. For instance, tartar sauce, lemon wedges, or a creamy dill dip can complement the fish and provide a refreshing touch.

Lastly, consider the portion size and nutritional needs of those who will be enjoying the meal. Birds Eye's Fish Fingers, for instance, are a good source of Omega 3, which is essential for a healthy diet and can support the growth and development of children's bones. Adjusting the amount of food served and including additional sides can ensure a satisfying and nutritious meal for all.

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