Steaming Fish: How Long Before It's Perfectly Cooked?

Steaming is a great way to cook fish, and it's simple to do. You can steam a whole fish or just fillets, and it's a good method for beginners as it's low-risk and hard to overcook. The cooking time will depend on the type of fish, its size and thickness, but generally, fish fillets will take around 4-12 minutes to steam. A good-sized halibut steak may take 10-12 minutes, while smaller, thinner fillets will cook in 4-5 minutes. You can check if your fish is cooked by gently piercing the thickest part with a knife or chopstick – if it falls through easily, without resistance, then it's done.

Steaming time depends on the type, size and thickness of the fillet

The steaming time for fish depends on several factors, primarily the type, size, and thickness of the fillet. For small, thin fillets, such as those that are half an inch thick,section of the fish without much force or resistance.

For example, a 1.5-inch cod fillet may take 8-9 minutes to steam, while a larger halibut steak may require 10 to 12 minutes. It's important to note that older generations preferred their fish to be cooked to just 80%, allowing the residual heat to finish the cooking while they ate. However, contemporary diners prefer their fish to be fully cooked before serving.

When determining the steaming time, it's crucial to consider the heat source and equipment used. For instance, a standard formula suggests that a one-pound fish takes six minutes to steam, and doubling the size doubles the time. However, this is just a rough estimate, as the power of the heat source and even the plate's thickness can impact the steaming time.

Additionally, the type of fish can also affect the steaming time. For instance, mild-flavored, flaky fish fillets like halibut, cod, salmon, or red snapper may require different steaming times compared to other varieties. It's important to be cautious and check the fish earlier than expected to avoid overcooking, as this can make the fish tough or rubbery.

A good-size halibut steak may take 10-12 minutes

Steaming is a great way to cook fish, as it's simple, low-risk, and results in a moist, tender, and flavourful dish. When steaming fish, it's important to consider the type, size, and thickness of the fillet or steak, as this will impact the cooking time. For a good-size halibut steak, the steaming time can range from 10 to 12 minutes.

Here's a step-by-step guide for steaming a halibut steak:

Step 1: Prepare the Steamer

Start by putting at least 1 inch of water in the bottom of your steamer. If you don't have a steamer, you can use a heat-proof plate or a cooling rack with some clever aluminium foil manoeuvring. Alternatively, use a large pot or deep skillet with a lid, and place a steaming rack or an empty tuna can in 1-2 inches of water.

Step 2: Prepare the Fish

Take your halibut steak, which can weigh around 1.5 pounds, and rinse it. Carefully lay it on a heat-proof plate that fits into your steaming setup. If you're using a steamer basket, ensure the rack is elevated above the water. For an extra touch, you can line the steamer with spinach leaves for easier cleanup and added flavour.

Step 3: Start Steaming

Bring the water in your steamer to a boil, cover it, and then place the plate with the halibut steak inside. Cover again and let it steam. The water should be at a slow boil, generating enough steam without evaporating too quickly.

Step 4: Check for Doneness

A good-size halibut steak will take around 10 to 12 minutes to cook thoroughly. You can check for doneness by using a dull butter knife to gently pierce the thickest part of the steak. The fish is done when the knife glides through easily without any resistance. Another sign of doneness is when the flesh is opaque and flakes easily.

Step 5: Serve

Once your halibut steak is cooked, remove it from the steamer and place it on a warm platter. You can drizzle it with olive oil and lemon juice, and sprinkle it with coarse salt to taste. Cut it into serving portions and enjoy!

Remember, steaming times may vary depending on the heat source and the thickness of your plate, so it's always good to keep an eye on your fish while it's steaming and adjust the timing as needed.

A whole fish offers a dramatic presentation and means you get to eat the cheeks, the most tender part

Steaming is a great way to cook fish, offering a simple, low-risk, and high-reward preparation method. It's especially good for beginners, as it's easy to execute without a lot of equipment, and it highlights the delicate flavour of the fish.

Steaming a whole fish offers a dramatic presentation and, as chef Sara Jenkins points out, it means you get to eat the cheeks, the most tender part. A whole fish, typically seasoned with ginger, scallion, soy, and cilantro, is a key part of the Lunar New Year meal in China and Taiwan, representing family unity and prosperity.

The cheeks are considered a delicacy in some cultures and are trendy in today's food scene. They are packed with more flavour than any other part of the fish and are tender morsels of flesh. The bigger the fish, the bigger the cheek, so it's worth seeking out larger fish like monkfish, tuna, grouper, or skate.

When cooking a whole fish, choose a small fish (aim for 1 1/2 to 2 pounds). Porgy, trout, black bass, Boston mackerel, red snapper, rock fish, flounder, or striped bass are all good options. Ask your fishmonger to clean and scale it unless you want to do it yourself.

The cooking time for a whole fish will depend on its size and thickness, but it typically takes between 8 and 12 minutes. A good-sized halibut steak may take 10 or even 12 minutes. You'll know the fish is done when it's opaque and flakes easily.

For a simple steamed fish dish, all you need is a fillet, some olive oil, lemon juice, and coarse salt. Put at least 1 inch of water in the bottom of a steamer, cover, and bring to a boil. Lay the fish on the steamer's rack, ensuring it's elevated above the water, and cover again. Steam for 4 to 8 minutes, or until the fish is cooked to your liking.

If you're looking for a more dramatic presentation, steaming a whole fish is a great option. It's a traditional way to cook fish in Chinese cuisine and offers a variety of serving options. You can stuff the belly cavity with aromatics like sliced onion, citrus circles, crushed lemongrass, or chopped scallions.

When it comes to cooking time, a whole fish will take longer than fillets due to the presence of bones. The cooking time will depend on the size and thickness of the fish, but it's best to check it early and adjust as needed. Avoid overcooking, as this can make the fish tough or rubbery.

A live fish should have a shiny body with sharp colours and be animated in terms of eye expression and movement

When selecting a fish to steam, it's important to ensure that it is fresh. Here are some key indicators of freshness to look out for:

Appearance

A live fish should have a shiny body with sharp colours. Its eyes should be clear, plump, and shiny, not sunken or cloudy. The gills should be bright red and moist, and the scales should be firmly connected to the body, almost like armour. The skin of a live and fresh fish should be moist, unharmed, and have a naturally metallic glow. The surface should be tight and shiny, and the scales must be tightly attached.

Movement

A live fish should exhibit movement and have animated eye expression.

Smell

A fresh fish should smell pleasant and neutral, similar to its origin, such as mineral water or cucumbers if it's from a freshwater source. It should not have a strong earthy, ammonia, or 'fishy' odour.

Texture

When pressed, the flesh of a fresh fish should be resilient and spring back immediately. The outside of the fish should be covered in a clean, translucent slime and look like a clean sheen.

Once you've selected a fresh fish, steaming is a simple and effective way to cook it. The steaming time will depend on the type of fish and its size and thickness. For small, thin fillets, steaming can take as little as 4-5 minutes, while larger fillets may take up to 10-12 minutes. A good indicator of doneness is when the fish is opaque and flakes easily.

To check for doneness, pierce the thickest part of the fillet with a knife – if it falls through easily, without resistance, it's done

When it comes to steaming fish, timing is critical. Smaller, thinner fillets will cook faster, typically in 4 to 8 minutes, while larger, thicker fillets or steaks may take up to 10 to 12 minutes. However, the best way to determine if your fish is done is not solely by relying on the clock, but by performing a simple test: piercing the thickest part of the fillet with a knife.

This test is straightforward and does not require any special tools or thermometers. All you need is a knife or a fork. Here's what to do:

Checking for Doneness

Insert your knife into the thickest part of the fillet. If the knife slides through easily without any resistance, your fish is done. This indicates that the fish has reached the proper internal temperature and is cooked through.

It is important to note that this test should be performed towards the end of the suggested cooking time. For smaller fillets, start checking after 4 minutes, and for larger fillets or steaks, start checking after 8 to 10 minutes. This way, you can avoid overcooking your fish, which can result in a dry and tough texture.

Additionally, you can look for visual cues to determine if your fish is done. When fish is cooked, it will turn from shiny and translucent to opaque. This is another indication that the fish has reached the ideal internal temperature and is safe to eat.

Tips for Steaming Fish

To ensure the best results when steaming fish, consider the following tips:

• Use delicate white fish such as sea bass, sole, flounder, tilapia, or haddock.
• Avoid oily and firm fish like bluefish, mackerel, or swordfish, as they are not ideal for steaming.
• Marinate the fish for 30 minutes in a salty mixture to build flavour.
• Use a steaming setup that suits your needs, such as a steam oven, a stovetop setup with a bamboo steaming basket or steel insert, or even a simple hack with a heat-proof plate and aluminium foil.
• Place the fish on a plate inside the steamer to allow it to cook in its own flavourful juices.
• Add aromatics like ginger, crushed lemongrass, or star anise to the steaming liquid for subtle flavour.
• Steam vegetables simultaneously by staggering their start times.
• For a simple finish, dress the steamed fish with olive oil, flaky salt, and a squeeze of lemon juice.

Frequently asked questions