Steaming Seafood: How Long Until It's Done Perfectly?

Steamed fish is a quick and easy dish to make, with the cooking time depending on the type of fish and the method used. For example, a whole fish will take longer to cook than fish fillets. Fillets typically take between 4 and 10 minutes to cook, depending on their thickness. For a whole fish, you can expect a cooking time of around 8 to 12 minutes.

Steamer setup

The traditional way to steam fish is with a wok, steaming rack, and lid, or a wok and a bamboo steamer. If you don't have a wok, you can use a large pot or deep skillet with a lid. You'll also need a small round metal elevated rack or an empty tuna can to place at the bottom of your steamer for the plate to sit on.

Here's how to set up your steamer:

• Fill the base of your steamer pot, saucepan, wok, or deep skillet with about 1-2 inches of water.
• Place a small round metal elevated rack or an empty tuna can in the bottom of your steamer. This is for the plate to sit on, ensuring that the fish is elevated above the 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.

Now you're ready to start steaming your fish!

Fish preparation

Ingredients

You can steam just about any kind of fish, but for this recipe, we recommend using white fish fillets such as halibut, cod, sea bass, tilapia, hake, snapper, or salmon. The fillets should be about 5/8" (1.5cm) thick so that they cook evenly and quickly. If you are steaming a whole fish, this will take longer than fillets.

Equipment

To steam your fish, you will need a wok with a cover, a steamer rack, and an oval-shaped stainless steel plate. If you don't have a steamer rack, you can place two chopsticks parallel to each other in the wok above the water to act as a rack.

Cleaning the Fish

Before steaming, the fish should be gutted, descaled, and cleaned thoroughly to remove any debris and fish blood, which can have a stinky smell. You can ask your fish vendor to do this for you.

Preparing the Fish

Place a stalk of spring onion (green onion) on the plate and a chopstick or metal spoon in the middle of the plate. The chopstick will create space between the fish and the plate to ensure even cooking. Then, place the fish on top of the chopstick and apply some rice wine to it (this step is optional but recommended).

Steaming the Fish

Fill the bottom of your steamer, wok, or large pot with at least one inch of water and bring it to a boil. Place the plate of fish on the steamer rack or directly into the wok/pot. Cover and steam for 7-10 minutes, depending on the size and thickness of your fish. For smaller, thinner fillets, steam for 4-5 minutes. The fish is done when it flakes easily with a fork or when a butter knife falls through the thickest part of the fillet to the bottom of the plate easily.

Sauce and Aromatics

While the fish is steaming, prepare your sauce and aromatics. For the sauce, blend or finely chop ginger, shallots, spring onions, and bird's eye chilli. Then, heat a wok or small saucepan and add vegetable oil. Add the blended ingredients to the pan and sauté for 1 minute. For the aromatics, slice scallions and ginger.

Plating

Once the fish is done, remove it from the steamer and place it on a warm platter or plate. Spread the ginger paste on top of the fish and garnish with spring onions and chilli. Then, drizzle the sauce over the fish and finish with a drizzle of hot oil.

Your steamed fish is now ready to serve! Enjoy it with steamed white rice and vegetables for a light and healthy meal.

Cooking time

The cooking time for steamed fish depends on the type of fish, the cooking method, and the thickness of the fillet.

Stovetop Steaming

When steaming fish fillets on a stovetop, the cooking time can range from 4 to 12 minutes. Smaller, thinner fillets will cook faster, while larger, thicker fillets may take up to 10 minutes or more. For example, a good-sized halibut steak may take 10 to 12 minutes to cook through. It's important to note that the cooking time also depends on the type of fish being steamed. Delicate white fish, such as sea bass, grey sole, flounder, tilapia, or haddock are commonly used for steaming.

Steam Oven

When using a steam oven, the cooking time may be slightly longer. For instance, a 600g whole fish will take around 8 minutes to steam, while an 800g to 1 kg fish may take up to 10 minutes.

Checking for Doneness

To check if your steamed fish is cooked, you can use a butter knife to gently pierce the thickest part of the fillet. The fish is done when the knife slides through easily without any resistance. Another sign of doneness is when the fish turns opaque and starts to flake easily with a fork. Aim for the fish to be just barely flaky, as it will continue to cook slightly after being removed from the heat.

Sauce and seasoning

Steaming is a great way to cook fish, and the right sauce and seasoning can take it to the next level. Here are some tips and ideas to elevate your steamed fish dish:

Scallions, Ginger, and Cilantro

Scallions, ginger, and cilantro are a classic combination for steamed fish, especially in Chinese cuisine. Cut the scallions and ginger into thin strips or julienne them, and place them underneath and over the fish, as well as inside the cavity if using a whole fish. These aromatics lend a subtle fragrance and flavour to the dish.

Soy Sauce

Soy sauce is the star seasoning for steamed fish, especially in Chinese and Asian cuisines. It provides a savoury, umami boost to the dish. Use a good brand of light or regular soy sauce that isn't overly salty or sweet. You can also add a tiny amount of sesame oil to your soy sauce mixture to enhance its aroma and fragrance.

Shaoxing Wine or Rice Wine

Shaoxing wine is a Chinese rice wine that imparts a subtle fragrance to the fish and helps to mask any fishy smell. If you can't find Shaoxing wine, you can substitute it with dry sherry, sake, or regular white wine. However, if you prefer to avoid alcohol, feel free to skip it.

Sugar and Pepper

Sugar and white pepper are often added to the soy sauce mixture to enhance its flavour and balance out the saltiness. Regular white sugar can be used, but rock sugar is a secret ingredient used by some chefs, as it gives a deeper sweetness to the sauce. Ground white pepper provides a mild peppery kick.

Other Variations

There are numerous variations and additional ingredients you can use to create different sauces for steamed fish:

• Teowchew steamed fish includes salted vegetables, tofu cubes, scallions, tomatoes, and pickled plums.
• Thai steamed fish features lime juice and spicy Thai chillies for a zesty, tangy flavour.
• Steamed fish with fermented black beans uses mashed douchi or salted soybeans as a pungent and savoury seasoning.
• Hunan steamed fish incorporates fiery pickled red chillies and fermented black beans for a spicy kick.

Simple Seasoning

If you prefer a simpler approach, you can season your steamed fish with just olive oil, lemon juice, and coarse salt. You can also add other herbs and spices like parsley, basil, mint, or anchovy.

Checking for doneness

• Cooking Time: The cooking time for steamed fish can vary depending on the type of fish, the thickness of the fillet, and your preferred cooking method. For thin fillets, the cooking time can be as short as 4 to 5 minutes. Larger and thicker fillets will take longer, ranging from 7 to 12 minutes. Adjust the cooking time accordingly, and always check for doneness before serving.
• Butter Knife Test: A simple way to check if your steamed fish is done is by using a dull butter knife. Gently pierce the thickest part of the fillet with the knife. If the knife falls through the fish easily without any resistance, your fish is cooked perfectly. This method is recommended for fillets, as it can be trickier to determine doneness with whole fish.
• Flakiness: Another sign of doneness is the flakiness of the fish. When steamed fish is perfectly cooked, it should be just barely flaky. If you prod it with a fork, the fish should come apart with just a tiny bit of resistance. If it flakes apart too easily, it may be overcooked. On the other hand, if you can't flake the fish with a fork, it needs more cooking time to avoid a chewy texture.
• Colour Change: Keep an eye on the colour of the fish as it cooks. Fish will turn opaque, going from a pinkish, translucent appearance to a white, opaque colour. This colour change indicates that the proteins in the fish are coagulating and firming up, which is a sign of doneness.
• Internal Temperature: If you want to be absolutely certain about doneness, you can use a thermometer to check the internal temperature of the fish. For thin fillets, insert the thermometer into the thickest part of the fish and aim for an internal temperature of 130-135°F/54-57°C. Note that this temperature is lower than standard food safety guidelines. If you have any health concerns or are cooking for someone who is immunocompromised or pregnant, it is safer to cook the fish to an internal temperature of 145°F/63°C to eliminate any harmful bacteria.
• Aromatics and Sauce: While not a direct indicator of doneness, the addition of aromatics and a sizzling hot oil can enhance the flavour and aroma of your steamed fish. This final step not only adds a dramatic effect but also ensures that your fish is cooked just right. The sizzling oil brings out the fragrances of the aromatics, making your dish even more appetising.

Frequently asked questions