Steaming Fish Without A Steamer: Easy Techniques To Master

Steaming is a great way to cook fish, locking in flavour and nutrients without ruining its delicate texture. But what if you don't have a steamer? Don't worry, there are several ways to steam fish without one. You can use a heat-proof plate and cooking ring, a steamer basket, or even just a pan and a plate.

One method is to place a stainless steel cooking ring in the centre of a shallow pot. Add water, then place a heat-safe plate on top of the ring and put your fish on the plate. Bring the water to a low boil and steam the fish for around 5-10 minutes, depending on its thickness.

Alternatively, you can use a steamer basket. Season your fish, place it in the basket, and set the basket inside a pot of boiling water. Cover the pot and steam for 5-10 minutes.

You can also steam fish using just a pan and a plate. Put your fish on a plate that's bigger than the pan, season it, and place the plate on top of the pan. Bring the pan of water to a boil and simmer for around 5-8 minutes.

Use a heat-proof plate and cooking ring

If you don't have a steamer, you can still steam fish by using a heat-proof plate and a cooking ring. Here's how:

Firstly, you'll need a stainless steel cooking ring, which will act as a buffer between the boiling water and the plate you'll be steaming the fish on. Place the cooking ring in the centre of a shallow pot, ensuring that the pot is deep enough to accommodate both the ring and the plate. It's important that the cooking ring is made of metal, as plastic rings will melt. If you don't have a cooking ring, you can use a large cookie cutter or similar utensil, as long as it's made of stainless steel. Alternatively, you can crumple 3-4 pieces of aluminium foil into balls and use them to elevate your plate.

Next, add about 2 inches (5.1 cm) of water to the pot, ensuring that the water level is just below the top of the ring, cookie cutter, or foil balls. Make sure the water doesn't reach higher than the edges of your plate, or you may end up poaching your fish.

Now, place a heat-safe plate that's smaller than your pot on top of the cooking ring. The plate should be centred and secure, and able to support the weight of the fish without tipping over. Check the underside of the plate for markings like "Heat-Safe" or "Microwave-Safe", or a symbol of three wavy lines inside a tiny microwave, to ensure it's heat-resistant.

Turn on the cooktop to medium-high heat and bring the water to a low boil. Once the water is boiling and steam is escaping steadily, it's time to add your fish. Carefully lower the fish onto the plate, leaving at least 1⁄2 inch (1.3 cm) of space between each piece to prevent sticking or uneven heating. Distribute the weight of the fish evenly to avoid tipping or shifting. Depending on the size of your plate, you may only be able to cook 2-4 fillets or whole fish at a time.

Cover the pot and steam the fish for 5-7 minutes for small fillets, or up to 10-12 minutes for larger, thicker cuts. The fish is done when it has an even opaque colour and is delicate enough to flake with a fork.

Finally, remove the plate from the pot using a potholder or oven mitt, as it will be extremely hot. Serve the fish while it's still hot, and be sure to drain any excess juice before plating. You can also save the juices and pour them back over the fish, or reduce them into a sauce.

Use a steamer basket

Steaming is a great way to cook fish, locking in its natural flavour and nutrients without ruining its delicate texture. If you don't have a steamer, you can use a steamer basket, which can be bought for as little as $20, and some pots and pans. Here's how to steam fish using a steamer basket:

First, arrange your fish inside the steamer basket. Season your whole fish or fillets to taste, and place them at the bottom of the basket in a single layer, leaving at least 1⁄2 inch (1.3 cm) of space between each piece of fish to prevent sticking or uneven heating. If you're using a bamboo basket, line the bottom surface with parchment paper or lettuce, cabbage, or banana leaves to prevent the fish from sticking to the moist wood.

Next, fill a pot with 1–2 inches (2.5–5.1 cm) of water. Make sure the water level remains below the bottom edge of your steamer basket so that it doesn’t spill over onto your fish. If you want to add more flavour, you can use other types of liquids for steaming, such as broths, stocks, and cooking wines.

Then, bring the water to a boil over medium-high heat. Place the pot on the cooktop and switch on the burner. Allow the water to warm up for 5-6 minutes, or until it reaches a full boil. You want it to be producing a thick curtain of steam by the time you add your fish.

Now, set the steamer basket inside the pot. Most steamer baskets are designed to slip right inside any pot with a larger diameter. Some even have ridges that allow them to be hooked onto the rim of a pot or pan, ensuring that they stay put and hover well above the boiling water. Lower the steamer basket quickly to minimise the risk of burns, and be careful not to drop the basket or the fish.

Cover the pot with a lid and double-check that it's secure. Steam will escape if the lid is even slightly ajar, decreasing the temperature inside the pot and increasing your cook time.

Finally, steam the fish for 5-7 minutes. Be prepared to give thick, dense fillets and steaks a little longer, up to 10-12 minutes. Fully cooked fish will turn opaque all the way through and flake easily with a fork.

Use a potholder or oven mitt to safely extract your steamer basket from the pot. Rest the basket on a heat-resistant surface until you're ready to serve the fish. Most steamer baskets are slotted, so there should be no need to drain them before serving.

Steam fish in a bamboo steamer

Steaming is a great way to cook fish,section heading=true locking in its natural flavour and nutrients without ruining its delicate texture. It's also a good way to avoid adding extra calories to your dish.

##section heading=true Preparing the Fish

Before you start steaming, you'll want to prepare your fish. Firstly, pat the fish fillets dry with paper towels. Then, rub both sides of the fillets with salt. You can also add pepper if you like.

##section heading=true Preparing the Steamer

Place a bamboo steamer inside a wok or a large pot. Make sure the steamer is about 2 inches smaller than the wok or pot. Add water to the wok or pot, ensuring that the water level is below the bottom edge of the steamer. You want the bottom of the steamer to be submerged in water, but not so much that the water touches the food. Leave at least 1/2 inch of space between the food and the water.

##section heading=true Cooking the Fish

Place the fish fillets onto a heat-proof plate or dish. You can add aromatics like ginger, garlic, and spring onions on top of the fish for extra flavour. Place the plate or dish inside the steamer, ensuring that it's secure and won't tip over. Cover the steamer and cook for about 7-12 minutes, depending on the thickness of the fillets. The fish is done when it turns opaque and flakes easily with a fork.

##section heading=true Serving the Fish

Remove the fish from the steamer and transfer it to a serving dish. You can drizzle the fish with hot oil, soy sauce, or lemon juice, andsection heading=true sprinkle with spring onions or coarse salt to taste. Serve immediately.

Cook whole fish in an electric steamer

Firstly, fill the electric steamer with water and plug it in. Fill a pitcher with water and slowly pour it into the base of your electric steamer until the water reaches the maximum fill line. Then, place the drip tray on the water tank and plug in the machine. Depending on the type of steamer you have, it will probably turn on when you plug it in. If it doesn't, switch it on.

Next, season the fish with salt and pepper and cut diagonal slashes across the fish. Lay a 1.5-pound whole white fish on your cutting board and sprinkle salt and pepper over it. Then, take a sharp knife and carefully score both sides of the fish. Make 3 diagonal slits that are about 1 inch apart. Scoring the fish helps it steam evenly and allows the flavour to penetrate the fish.

Now, lay the fish in a steamer tray and season it with ginger. Get out the steamer tray that came with your electric steamer and place the fish in it. Take half of the 1-inch piece of julienned ginger and put it inside the fish. Arrange the rest of it on top of the fish. If you have a stackable electric steamer, ensure that you're using the bottom steamer tray.

Cover the steamer tray and set the timer for 8 to 9 minutes. Steam the fish until it flakes easily when you drag the tines of a fork over the centre. Look at the flesh that's close to the centre bones to see if they're opaque. If the fish isn't done, let it steam for another minute before checking again. Stop steaming the fish before it dries out or your fish won't be tender. If you're steaming additional trays of food, stack them on top of the salmon before you cover it.

Finally, remove the fish from the steamer and arrange cilantro with scallions on top. Once the fish is steamed to your liking, carefully lift the tray out of the machine. Transfer the fish to a serving platter and scatter a julienned scallion over it. Then, place 4 fresh cilantro sprigs over the fish. Discard any liquid that surrounds the fish in the steamer tray.

Steam fish in a pan with green beans

Ingredients:

• 2 fish fillets (not too thick and no skin, 1 fillet per serving)
• 200g fresh green beans
• 1/2 cup water (salted)
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 lemon

Method:

• Prepare the fish by trimming it to remove any bones. Place the fish on a plate that is bigger than the pan you will use to cook the beans. Season with salt, pepper, and the juice of half a lemon. Save the other half of the lemon for serving.
• Trim the ends off the green beans.
• Put the beans in a pan with cold salted water.
• Place the fish plate on top of the pan and cover with a lid to trap the steam and cook the fish.
• Bring the pan to a boil and simmer for about 5 to 8 minutes, or until the beans are cooked. If your fish fillets are thick, turn them halfway through cooking.
• Pour the juices from the fish over the beans and toss to coat.
• Place the fish on plates and drizzle with olive oil. You can skip this step if you don't like the fruity flavour of olive oil, or use a milder oil.
• Serve with the beans on the side, along with lemon wedges and crusty bread to mop up the juices.

Frequently asked questions