Steaming Fish: How Long To Cook It Perfectly?

Steaming is a great way to cook fish, whether you're a beginner or a pro. It's a simple, low-risk, high-reward method that results in tender and flavourful fish. The cooking time depends on the type of fish and the cooking method, but generally, it takes around 4 to 12 minutes to steam fish.

For example, if you're steaming fish fillets in a bamboo steamer, it will take around 8 to 10 minutes. If you're using an electric steamer, the cooking time is similar, but for stovetop steaming, it can take as little as 4 minutes. The thickness of the fillets also matters; thinner fillets will take less time to cook than thicker ones.

When steaming a whole fish, the cooking time will depend on the size of the fish. A small whole fish, weighing around 1.5 to 2 pounds, will take around 8 to 12 minutes to steam.

How to tell when fish is cooked

Steaming is a great way to cook fish, as it's a simple, low-risk, and high-reward preparation method. It's also a good option for beginners, as it's easy to execute without a lot of equipment and doesn't fill your kitchen with cooking smells. Plus, it's a delicate way to cook fish, ensuring it stays moist even if it's slightly overcooked.

But how do you know when your fish is done? Here are some tell-tale signs to look out for:

Check the Colour

When fish is raw, it's shiny and translucent. When it's cooked, it will become opaque. This is one of the easiest ways to tell if your fish is cooked, as it requires no special equipment.

Flake Test

Another simple way to tell if your fish is cooked is to try flaking it with a fork. Gently twist a fork in the thickest part of the fish and pull up some of the flesh. If the fish is cooked, it will flake easily without any resistance. If it's undercooked, it will resist flaking and be translucent.

Temperature Check

The U.S. Food and Drug Administration (FDA) recommends a safe temperature for cooked fish of 145°F. To check this, insert an instant-read thermometer into the thickest part of the fish. If you don't have a thermometer, you can also use your index finger to press on the fish gently. If it's cooked, it should have about as much give as the tip of your nose.

Centre Check

Take a good look at the centre of the fish. It should be almost opaque, not translucent like raw fish.

Trust Your Nose

If you have leftover fish, it's easy to tell if it has gone bad. Simply give it the sniff test. Cooked fish should smell fresh and not fishy at all. If it smells off, it's best to throw it out.

Timing

Of course, timing also plays a role in knowing when your fish is cooked. Smaller fillets will take around 4 to 8 minutes to cook, while a larger steak might take 10 to 12 minutes. However, always refer to the above cues to ensure your fish is cooked properly, as fish cooks fast and can quickly go from perfectly cooked to overcooked.

What type of fish to use

When it comes to steaming fish, it's best to use flat, lean fish rather than round, fatty fish. Delicate white fish are a good choice, and you should avoid oily, firm fish like bluefish, mackerel or swordfish.

• Cod
• Haddock
• Red snapper
• Sea bass
• Grey sole
• Flounder
• Tilapia
• Black seabass
• Halibut
• Salmon
• Arctic char
• Basa
• Branzino
• Fluke
• Blackfish
• Trout
• Black bass
• Boston mackerel
• Porgy
• Striped bass

If you're steaming a whole fish, aim for a weight of 1.5 to 2 pounds.

How to steam without a steamer

Steaming is a simple and healthy way to cook fish, but you don't need a steamer to do it. Here are some ways to steam fish without a steamer:

• Use a heat-proof plate and aluminium foil: Take three sheets of aluminium foil and roll them into balls the size of baseballs or golf balls. Place them at the bottom of a large pot, then pour in about an inch of water. Rest a heat-proof plate on the foil balls and add the fish. Cover the pot with a tight-fitting lid and steam.
• Use a wire cooling rack: Place an elevated wire cooling rack in a pot with an inch of water and a tight-fitting lid. Place the food on the rack, close the lid, and steam to your desired doneness.
• Use a disposable aluminium pie pan: Poke several holes into the bottom of a disposable aluminium pie pan and place it upside down in a pot with an inch of water. Place the fish on the inverted pan. The edges of the pan will keep the food away from the water, and the flat surface will support the food.
• Steam in the microwave: Place the fish in a microwave-safe bowl with a few tablespoons of water. Cover the bowl tightly with microwave-safe plastic wrap, ensuring the plastic doesn't touch the food. Microwave for 4-6 minutes until the fish is cooked.

When steaming fish, it's important to ensure the food doesn't touch the water, as you want to steam rather than boil it. Steaming fish usually takes around 4-12 minutes, depending on the size and thickness of the fillets or steaks. The fish is ready when it's opaque and flakes easily with a fork.

You can also experiment with different aromatics and sauces to add flavour to your steamed fish. For example, try adding sliced lemon, chilli, and ginger to the fish, or drizzling it with olive oil and lemon juice after steaming.

How to season steamed fish

Steaming fish is a simple and healthy way to cook, and it's easy to experiment with different seasonings and flavours. Here's a guide on how to season steamed fish, with some tips on cooking times and preparation.

Seasoning Steamed Fish:

Firstly, choose your fish. Whole fish are often used for steaming, and this method is very popular in Chinese cuisine. Aim for a small fish, around 1.5-2 pounds. Good options include porgy, trout, black bass, Boston mackerel, red snapper, rock fish, flounder, or striped bass. You can also use fish fillets, which are a more beginner-friendly option and allow you to choose larger fish such as cod, halibut, salmon, or sole.

Marinade:

Before steaming, you can marinate your fish for around 30 minutes. The marinade should be salty, with a combination of flavours such as soy sauce, chilli paste, sweet wine or sherry, rice vinegar, herbs (Thai basil, dill, cilantro), crushed chilli, honey, sliced or grated ginger, garlic, and a touch of lemon or orange juice. Adjust the flavours to your taste. Remember to keep the acid levels low and the marination time under an hour, so you don't "cook" the fish ceviche-style.

If you're using a whole fish, rinse it, season it with salt, and make 1/4-inch deep slits on both sides of the body to help the marinade penetrate. You can also stuff the belly cavity with aromatics like sliced onion, citrus circles, rehydrated dried mushrooms, crushed lemongrass, chopped scallions, cilantro stems, ginger, garlic, or chilli.

Spices and Aromatics:

If you don't have time to marinate, you can still add flavour to your fish by sprinkling it with salt and sugar and letting it sit for 10 minutes. Rinse the fish, then pat it dry and proceed with steaming.

When steaming, you can add aromatics to the water to infuse subtle flavours. Try using roughly chopped ginger, crushed lemongrass, crushed black or Szechuan peppercorns, star anise, or lemon peel. You can also change the cooking liquid to sake, chicken broth, or soy sauce for additional flavour.

Cooking:

Place the fish on a plate and lay your chosen aromatics over it. For whole fish, this could include sliced lemon, chilli, and ginger. For fillets, try a ginger-soy sauce combination. Cover the plate and steam for 8-10 minutes, or until the fish is opaque and flakes easily.

Sauce:

After steaming, remove the fish from the heat and add a sauce or salad. A traditional Chinese method is to douse the fish with hot oil infused with scallions, ginger, garlic, herbs, and soy sauce. You can also keep it simple with olive oil, flaky salt, and a squeeze of lemon juice.

Tips:

• If using a whole fish, ask your fishmonger to gut and descale it, but keep the head and tail on for presentation.
• Always use the freshest fish possible for steaming.
• Cut slits in the fish or score the sides to help it cook evenly and allow the flavours to penetrate.
• Place the fish on a plate so it cooks in its own juices, which you can use as a base for a sauce later.
• Steam vegetables at the same time for a complete, healthy meal.
• If your steamer is too small for a whole fish, cut the fish in half and place the pieces side by side on a small plate. After steaming, transfer to a serving plate and rejoin the halves.

How long to steam different types of fish

The cooking time for steaming fish depends on the type, size, and thickness of the fillet. Smaller, thinner fillets will take less time to cook than thicker, larger fillets. For example, small, thin fillets may cook in as little as 4-5 minutes, while thicker fillets may take up to 10-12 minutes. A good-sized halibut steak may take 10 or even 12 minutes.

When steaming fish, it is important to note that the cooking time may vary depending on the type of fish being cooked. For instance, a delicate white fish such as sea bass, grey sole, flounder, tilapia, or haddock is a good choice for steaming. Other types of fish that can be steamed include cod, halibut, salmon, and sole. It is best to avoid oily and firm fish like bluefish, mackerel, or swordfish when steaming.

Additionally, the cooking time may also depend on the method of steaming. For example, if using a bamboo steamer or a steel insert, the fish will be placed over a pot of boiling liquid and covered with a lid to prevent steam from escaping. Alternatively, a steam oven or a stovetop setup can be used.

To check if the fish is done, 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 any resistance. It is important to avoid overcooking the fish as it can become tough or rubbery.

Frequently asked questions