Steaming Fish Fillets: A Quick, Easy, And Healthy Treat

Steaming is a great way to cook fish fillets, and it's a traditional Cantonese style of preparing fish. It's simple, quick, and easy to do. All you need is a steamer basket, a heatproof plate, and some tinfoil. You can steam any type of fish fillet, such as cod, halibut, or salmon. Season the fillets with salt and pepper, layer them on a heatproof plate with some green onions and ginger, and steam for about 10 minutes. For extra flavor, you can drizzle the cooked fish with olive oil, lemon juice, or a sauce made with soy sauce and mirin.

Steamer basket setup

To set up a steamer basket for cooking fish fillets, you'll need to ensure you have the right equipment. Firstly, you'll need a large saucepan or pot with a flat steamer basket that fits inside. The basket should be flat across, without a central protrusion, so that you can place a plate on top. If you don't have a flat steamer basket, you can use a ramekin as a substitute. Place the ramekin in the bottom of the pan, fill the pan with water to the height of the ramekin, and then place the plate on top.

You'll also need a heatproof plate with a rim to hold some liquid. The plate should be small enough to fit inside your steamer basket or on top of the ramekin if using that method.

Before placing the fish in the steamer, prepare your fillets by sprinkling them with salt and any desired seasonings or toppings, such as scallions, ginger, or lemon juice. Cut the fillets into serving portions if needed.

Once your fish is prepared, fill the bottom of your steamer or saucepan with at least one inch of water. Bring the water to a boil, then reduce the heat to low. Place the plate of fish in the steamer basket, ensuring that the rack is elevated above the water level. Cover the steamer and allow the fish to cook through. The cooking time will vary depending on the type and thickness of the fish fillets, but it typically ranges from 4 to 10 minutes for flaky white fish like halibut or cod.

Fish preparation

Firstly, select your fish fillets. You can use any type of fish, but white, flaky fish such as halibut, cod, salmon, red snapper, trout, or sole work well.

Rinse the fish fillets under cold water and pat them dry. Then, cut each fillet in half and sprinkle with salt.

Next, prepare your steamer. You can use a bamboo steamer or a flat steamer basket. If using a bamboo steamer, place a heatproof plate inside. If using a steamer basket, ensure that it fits inside your saucepan or wok, and that the water will not touch the bottom of the steamer. Fill the pan or wok with at least 1 inch of water and bring it to a boil.

Now, it's time to season the fish. You can simply drizzle the fillets with olive oil and lemon juice, and sprinkle with coarse salt. Alternatively, for an Asian-inspired dish, season the fish with soy sauce, garlic, ginger, and scallions. You can also add other ingredients like onion powder, parsley, paprika, or lemon-pepper seasoning.

Once the water is boiling, place the fish fillets in the steamer, ensuring they are elevated above the water. Cover and steam for 4 to 10 minutes, or until the fish is cooked through.

Finally, remove the fish from the steamer and serve. You can drizzle any collected juices over the fillets, and garnish with fresh herbs or scallions. Serve with steamed rice or a white and wild rice blend.

Cooking time

The cooking time for steamed fish fillets varies depending on the type of fish and the method of steaming. Here is a step-by-step guide with approximate cooking times:

Preparation:

Before steaming, prepare your fish fillets by rinsing them under cold water and patting them dry. Cut the fillets into pieces or layers as needed. Season the fish with salt and pepper, or other spices and herbs of your choice.

Steaming:

Fill the bottom of your steamer with water and bring it to a boil. The amount of water required depends on the type of steamer you are using. For a basket steamer, fill it with about 1 inch of water. If you are using a plate to hold the fish, ensure it has a rim to hold the juices. Place the fish on the steamer rack or plate, ensuring it is elevated above the water. Cover the steamer and begin the steaming process.

The cooking time depends on the type of fish and the thickness of the fillets. For most types of fish, the cooking time ranges from 4 to 20 minutes. Here are some specific examples:

• For cod fillets, the cooking time is approximately 8 to 9 minutes.
• For halibut fillets, the cooking time can range from 4 to 12 minutes, depending on the size of the fillet.
• For sole fillets, steam for about 4 minutes, then turn off the heat and allow residual heat to finish cooking for about 1 minute more.
• For thicker fish fillets, such as salmon, the steaming time can be longer, around 15 to 20 minutes.

It is important to note that the cooking times provided are approximate and may vary depending on your steamer setup and the thickness of your fish fillets. Always check that the fish is cooked through before serving. You can do this by inserting a fork into the thickest part of the fillet to see if it flakes easily.

Sauce and seasoning

Seasoning and sauce are key components of a delicious steamed fish dish. Here are some ideas for seasoning and sauce to elevate your steamed fish fillets:

Seasoning:

• Salt: Sprinkle coarse salt on the fish before or after steaming.
• Spices and Herbs: Try dried dill weed, onion powder, dried parsley, paprika, lemon-pepper seasoning, and garlic powder. Fresh coriander leaves, chopped ginger, and garlic can also be used for an Asian flavour profile.
• Lemon: Squeeze some lemon juice over the fish for added freshness and tanginess.
• White Pepper: White pepper has a sharper and brighter flavour than black pepper.

Sauce:

• Olive Oil: Drizzle olive oil over the fish for added richness and flavour.
• Soy Sauce: Soy sauce is a popular choice for steamed fish, especially in Asian-inspired dishes. Use light or dark soy sauce, or a combination of both, for a unique flavour.
• Ginger and Garlic: Create a sauce by simmering minced ginger and garlic in olive oil, then adding soy sauce, black pepper, and a small amount of salt. Pour this sauce over the fish before and after steaming.
• Oyster Sauce: Add a small amount of oyster sauce to your sauce mixture for extra flavour.
• Sesame Oil: Use toasted sesame oil for a darker colour and a highly aromatic dish.
• Wine: Try adding some wine to the water in the bottom of your steamer for a change of taste. You can also use rice cooking wine, such as Shaoxing wine, in your sauce.
• Scallions: Slice some scallions and place them on top of the fish before steaming, or add them to your sauce.
• Cilantro: Garnish your dish with fresh cilantro leaves for added aroma and colour.

Serving suggestions

Steaming is a delicate cooking method that enhances the flavour of the fish. You can serve steamed fish with a variety of sauces and sides. Here are some ideas:

• Rice : Steamed white rice is a great option, especially if you're serving Asian-style steamed fish. You can also serve it with a wild rice blend.
• Vegetables : Steamed Asian greens or other steamed vegetables are a good choice to accompany steamed fish.
• Salads : A Greek salad or other side salad can be a refreshing accompaniment to steamed fish.
• Sauces : You can make a simple sauce by drizzling olive oil and lemon juice over the fish, or try something more complex like a ginger-soy sauce or a sauce made with rice wine, light soy sauce and sesame oil.
• Herbs and spices : Fresh herbs like coriander, parsley or scallions can be sprinkled over the fish before or after steaming. Spices like paprika, garlic powder or onion powder can also be used to season the fish.

Frequently asked questions