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

Steamed trout is a quick, easy, and healthy dish that can be prepared in under 30 minutes. The cooking time will depend on the size and thickness of the fish, but most recipes recommend steaming the trout for around 15 minutes. For example, one recipe suggests steaming a whole rainbow trout for 20 minutes, while another suggests a steaming time of 5-6 minutes for trout fillets.

Steaming trout: a quick and healthy cooking method

Steaming is a quick and healthy way to cook trout, which is filled with vitamins, minerals, and healthy fats. It's also a very quick process requiring little prep work and minimal clean-up. It's a healthier alternative to frying as little to no oil is used.

When selecting fresh trout, look for fish with bright, clear eyes and a firm texture. It shouldn't be mushy or have a strong fishy smell.

How to steam trout

First, clean the trout and remove all the scales and guts. Rinse inside with running cold water. If your trout is frozen, you'll need to thaw it first.

Next, prepare the sauce or seasoning. This could be a simple dressing of ginger, garlic, and soy sauce, or you could add in other ingredients like green onions, cilantro, olive oil, and lemon juice.

Place the trout in the steamer, cover it with the sauce or seasoning, and preserve some sauce for later.

Steam the trout for around 15-20 minutes, depending on the size of the fish. It's ready when the flesh turns opaque and flakes easily with a fork.

Serving suggestions

A nice green salad with arugula, spinach, or romaine lettuce, mixed with tomatoes, bell peppers, onions, and cucumbers, drizzled with olive oil and balsamic vinegar.

Steamed or grilled vegetables like zucchini, mushrooms, eggplant, cauliflower, or broccoli.

A bowl of steamed rice or noodles.

How to prepare trout for steaming

When preparing trout for steaming, it is important to ensure the fish is fresh. Look for bright, clear eyes, red or vibrant pink gills, and a slight natural slime when touching the fish. It should also smell of very little and not have a strong or unpleasant odour.

If you are steaming a whole trout, make sure the fish is thoroughly cleaned and scaled. Hold the fish by the tail and use the sharp edge of a knife to scrape the skin towards the head, removing the scales. Rinse the trout and pat it dry with paper towels.

If using trout fillets, ensure the flesh is fresh and firm to the touch. Fresh fish should not have a strong fishy smell or taste when steamed.

For seasoning, you can sprinkle the outside of the fish with salt and leave it aside for about half an hour to help firm up the flesh. This step is optional but can enhance the flavour and texture of the trout.

To enhance the flavour of the trout, you can also stuff the cavity with slices of lemon and herbs such as parsley, thyme, and dill. This step is optional but can add moisture and a zesty flavour to the fish.

Before steaming, rinse the trout again and dry it with kitchen paper. If desired, you can also butterfly the fish and sprinkle it with salt and pepper before steaming.

Now that your trout is prepared, you can proceed to steam it. Place the trout in a steamer basket or a lightly oiled plate and follow your preferred steaming method, such as using a wok, pan, or steamer insert.

How to tell if trout is cooked

To check if your steamed trout is cooked, you can use a sharp knife or skewer to prod the thickest part of the flesh. If the trout is cooked, the knife will come out hot and the flesh will be opaque with a slight resistance. The trout should also flake easily with a fork at the thickest point and be very moist.

The eyes of the trout should have turned white and the flesh should be soft to the touch. The flesh of rainbow trout will be white, pink or orange, and when cooked, it will have a delicate flake and the colour will pale.

A good rule of thumb is to cook the fish to an internal temperature of 140–145°F. If you are cooking your fish in foil or in a sauce, add 5 minutes to the total cooking time.

When cooking steamed trout, it is important to make sure the fish is as fresh as possible. The eyes should be clear and bright, not dry or sunken, and the gills should be bright red or vibrant pink. The trout should smell of very little and be firm to the touch with a slight natural slime.

How to serve steamed trout

Steamed trout is a quick, easy, and healthy dish that can be served in a variety of ways. Here are some tips and suggestions on how to prepare and serve delicious steamed trout:

Preparation

Before steaming, it is important to clean and prepare the trout thoroughly. Start by rinsing the trout inside and out with cold water. If your trout still has its head, you can remove it by snapping the head back towards the body and then pulling it and the skin back towards the tail. You can also use a sharp knife to scrape the skin and remove the scales. Pat the trout dry with kitchen paper or paper towels.

Steaming

Place the trout in a steamer basket or dish. If using a dish, you can add some oil and a sauce or seasoning of your choice to the dish before adding the trout. For a simple sauce, you can mix olive oil, soy sauce, lemon juice, and minced garlic. You can also add ingredients like ginger, green onions, and cilantro for extra flavour. Cover the trout with the sauce, making sure to coat the cavity as well.

Place the steamer basket or dish over a pot or wok of boiling water. The cooking time will depend on the size of your trout, but for a whole trout, it will typically take around 15-20 minutes. The trout is cooked when the flesh is opaque and flakes easily with a fork.

Serving

Steamed trout can be served in a variety of ways. Here are some suggestions:

• With a side of steamed rice or noodles.
• With a side of grilled, roasted, or steamed vegetables such as zucchini, mushrooms, eggplant, cauliflower, or broccoli.
• On a bed of salad greens such as arugula, spinach, or romaine lettuce, with a balsamic vinaigrette.
• With a squeeze of lemon juice and a sprinkle of fresh herbs such as parsley, thyme, or dill.
• For an extra touch of flavour, top the trout with grated horseradish or a dollop of mustard sauce or lemon butter sauce.

Steaming trout vs frying trout

Steaming and frying are two very different cooking methods, and each has its own advantages and disadvantages when it comes to cooking trout. Here is a detailed comparison of the two methods.

Steaming Trout

Steaming is a gentle cooking method that uses hot water vapour to cook food. It is a healthy and quick way to cook trout, preserving its delicate flavour and cutting down on fat. The trout is placed in a steamer over boiling water, ensuring even cooking without drying out the fish. The addition of ingredients like ginger, garlic, and spring onions enhances the flavour of the trout. Steaming takes approximately 15 minutes for whole trout and less for fillets.

Frying Trout

Frying is a popular cooking method that involves cooking food in hot oil or fat. Frying trout gives it a crispy texture and adds flavour. There are different types of frying, such as pan-frying and deep frying. Pan-frying trout involves heating oil or a combination of oil and butter in a skillet or frying pan, coating the trout with a flour mixture, and then frying it for about 4-6 minutes per side. Frying is a quicker method than steaming, but it may not preserve the delicate flavour of the trout as effectively.

Both steaming and frying are viable options for cooking trout, each with its own advantages. Steaming is healthier, preserves the flavour, and is ideal for a quick meal, while frying gives a crispy texture and is more versatile with different types of dishes. The choice between steaming and frying depends on personal preference, the desired flavour, and the cooking time available.

Frequently asked questions