Steaming Fish: A Beginner's Guide To Perfection

Steaming is a great way to cook fish, preserving its tenderness and flavour. It's also a healthy cooking option, and can be done in a microwave or oven. You can steam a whole fish or just fillets, and it can be served with rice and vegetables. The key to steaming fish is ensuring the fillets are dry, and that the fish is cooked through, but not overdone. Common seasonings include ginger, garlic, green onions, and soy sauce.

How to steam fish without a steamer

Steaming is a great way to cook fish, locking in its natural flavour and nutrients while preserving its delicate texture. If you don't have a steamer, there are a few simple ways to rig up your own using everyday kitchen items.

Using a Heat-Proof Plate and Cooking Ring

You'll need a shallow pot, a stainless steel cooking ring, and a heat-safe plate that's smaller than your pot but bigger than the ring. You'll also need a couple of inches of water, and, of course, your chosen fish.

First, place the cooking ring in the centre of the pot. The ring will act as a buffer between the boiling water and the plate, so make sure it's made of metal—plastic will melt! If you don't have a cooking ring, you can use a large cookie cutter or even foil balls to elevate the plate.

Next, add water to just below the top of the ring. Place the heat-safe plate on top of the ring and turn the heat to medium-high. Bring the water to a low boil, then carefully add your fish to the plate. Cover the pot and steam for 5-7 minutes for small fillets, or up to 10-12 minutes for thicker cuts.

Using a Steamer Basket

If you have a steamer basket, you can use a pot or pan to create your own steamer. You'll need a shallow lidded pot or pan, a steamer basket, a potholder or oven mitt, and some parchment paper if you're using a bamboo basket.

Arrange your seasoned fish inside the steamer basket, leaving a little space between each piece. Fill the pot with 1-2 inches of water, then place it on the heat source and bring the water to a boil. Lower the steamer basket into the pot, cover, and steam for 5-7 minutes, or longer for thicker fillets.

Tips and Tricks

• Make sure your plate or basket is secure and won't tip over when you add the fish.
• If you're steaming veggies too, account for different cooking times and add them accordingly.
• Try adding aromatics like ginger or crushed peppercorns to your steaming water for extra flavour.
• If you're using a heat-proof plate, make sure the water level is below the plate's edges so you don't end up poaching your fish.
• For a Cantonese-style dish, drizzle your steamed fish with soy sauce and hot oil, then top with green onion and ginger for a sizzling finish.

The best fish to steam

When it comes to steaming fish, there are a few types that are considered the best. Firstly, it is important to note that the Chinese often steam whole fish, especially the older generation, who consider the fish head and belly to be the most delicious parts. However, for those who find the preparation and serving of a whole fish challenging, fish fillets are a more convenient option.

The best types of fish for steaming are delicate white fish, such as sea bass, grey sole, flounder, fluke, tilapia, cod, halibut, pollock, haddock, snapper, or grouper. These fish have a mild flavour and a tender texture, making them ideal for steaming. It is best to avoid oily and firm fish like bluefish, mackerel, swordfish, salmon, or tuna, as they can become dry and overcooked.

When purchasing fish for steaming, it is essential to choose fresh fillets from a trusted fishmonger. Flash-frozen fish from the supermarket can also work well. For those who live near the ocean, fresh-caught fish like fluke, black seabass, or blackfish are excellent choices.

Additionally, the thickness of the fish fillet will impact the steaming time. Thicker fillets will take longer to cook, while thinner fillets will cook more quickly. It is important to check the fish for doneness to avoid overcooking, as this can make the fish tough or rubbery.

How to prepare and season the fish

Preparing and seasoning the fish is a crucial step in the steaming process, as it enhances the flavour and ensures even cooking. Here is a detailed guide on how to prepare and season the fish for a delicious steamed dish:

Firstly, select the right type of fish. White fish fillets are commonly used in Chinese steamed fish recipes, such as sea bass, halibut, cod, snapper, tilapia, or barramundi. The fillets should be about 1-inch thick for the best results. If using a whole fish, make sure it is gutted and descaled, with a clean cavity and no fishy smell.

Next, dry the fish thoroughly with paper towels. This step is important to remove excess moisture and ensure that the flavours are not diluted. Place the fish on a plate or in a single layer in a glass dish if using a microwave.

Now, it's time to season the fish. Sprinkle both sides of the fish with a pinch of salt and pepper. You can also add other seasonings like Chinese rice wine, coconut aminos, or cooking sake. For an extra kick, drizzle the fish with a small amount of hot water to remove any fishy smell and pat it dry again.

For a more complex flavour profile, create a sauce by blending or whisking together ingredients like soy sauce, sesame oil, rice wine, ginger, shallots, spring onions, bird's eye chilli, garlic, and sugar. Pour this sauce over the fish, making sure it is well-coated.

Finally, if using a steamer, place the fish on a rack or plate inside the steamer basket. If using a microwave, tightly cover the dish with cling wrap. Now, your fish is ready to be steamed!

How to make a sauce for steamed fish

A good sauce can turn a simple steamed fish dish into a flavourful and exciting meal. Here are some ideas for sauces to accompany steamed fish, with a focus on Asian-style recipes.

Ginger and Scallion Sauce

A popular choice for steamed fish is a sauce made from ginger and scallions (spring onions). This combination of ingredients adds a fragrant aroma and a subtle spice to the dish. To make this sauce, you will need:

• Ginger, finely julienned or sliced into matchsticks
• Scallions, sliced diagonally or thinly julienned
• Light soy sauce or tamari sauce
• Sesame oil
• Cooking wine (e.g. Shaoxing wine, Chinese rice wine, or cooking sake)
• Peanut oil or another neutral-flavoured oil
• Red chilli, finely sliced (optional)

Prepare the sauce by blending the ginger, scallions, and chilli (if using). Then, heat some oil in a pan and add the blended ingredients, along with the soy sauce, sesame oil, and cooking wine. Cook this mixture for around a minute. Finally, spread the sauce on top of your steamed fish and garnish with some extra scallions and chilli.

For an extra dramatic touch, you can finish the dish by pouring hot oil over the sauce. This will create a sizzling sound and a gentle searing effect on the surface of the fish.

Light Soy Sauce Mixture

For a simpler sauce, you can mix light soy sauce with sugar and pour it over your steamed fish. This sauce is savoury and slightly sweet, and it pairs well with the delicate flavour of the fish.

Other Sauce Ideas

• Olive oil and lemon juice, with a sprinkle of coarse salt
• White wine and herbs added to the steaming water
• Julienned ginger and cilantro, with a drizzle of soy sauce
• Fresh coriander leaves, chopped garlic, and ginger
• Cider vinegar added to the steaming water
• Spinach leaves lining the steamer basket
• Soy sauce mixed with water, poured over the fish and garnished with scallions

How long to steam fish for

The length of time you steam a fish for depends on a few factors, including the type of fish, its size, and the thickness of the fillet.

For small, thin fillets, your fish may cook in as little time as 4-5 minutes. Thicker, larger fillets will take longer, with some recipes suggesting 12 minutes for a thin fillet of white fish, and up to 15 minutes for thicker fillets.

The best way to check if your fish is cooked is to use a butter knife to gently pierce the thickest part of the fillet. If the knife goes through easily, without resistance, then the fish is cooked. Another way to check is to use a thermometer – the fish is cooked when it reaches an internal temperature of 55°C/130°F.

Frequently asked questions