Steaming Fish, Indian Style: A Beginner's Guide

Steamed fish is a delicious and healthy dish that can be prepared in a variety of ways, including the Indian style. This cooking method is an excellent option for those who enjoy the taste of crispy, fried fish but want a lighter and healthier alternative. The key to achieving the perfect steamed fish lies in the preparation and choice of ingredients. This article will explore the Indian-style steamed fish recipe, highlighting the key steps and ingredients required to create a mouth-watering dish. By following this guide, you'll be able to impress your family and friends with a flavourful and nutritious meal that showcases the best of Indian cuisine.

Gutting and cleaning the fish

Firstly, you will need to clean the fish. For steamed fish recipes, it is common to use small white pomfret, which are cleaned whole before cooking. You can make diagonal cuts on both sides of the fish and remove any unwanted parts. Be sure to rinse the fish thoroughly inside and out with water.

Once cleaned, you can stuff the fish with a variety of spices and herbs. For an Indian-style steamed fish, you can rub the fish with salt, turmeric, and red chilli powder. You can also make a green masala paste by grinding green chillies, garlic, ginger, coriander, mint leaves, coconut, cumin seeds, sea salt, sugar, and lemon juice. Coat the fish with this paste, making sure the coating isn't too thick.

After marinating, wrap the fish in a banana leaf. You can soften the leaf by running it over a flame first. Brush the inside of the leaf with a little oil before wrapping the fish. You can also use aluminium foil or parchment paper if banana leaves are not available.

Now your fish is ready for steaming! Place the wrapped fish in a steamer and follow your chosen steamed fish recipe for cooking instructions. Remember not to overcook the fish, as it is delicate and may crumble if steamed for too long.

Enjoy your delicious Indian-style steamed fish!

Preparing the green masala paste

The green masala paste is a unique blend of spices and herbs that gives the steamed fish its distinctive flavour. To make the paste, you will need:

• Green chillies
• Garlic cloves
• Fresh coriander leaves
• Fresh mint leaves
• Grated coconut
• Cumin seeds
• Sea salt
• Sugar
• Lemon juice

Start by roughly chopping the green chillies, garlic cloves, coriander leaves, and mint leaves. You can adjust the amount of green chilli to your taste preference. Then, grate the coconut—you should have roughly one cup. Next, measure out the cumin seeds, sea salt, and sugar, and juice the lemons.

Place all the ingredients into a blender or food processor, adding a little water to help the process. Blend until you have a smooth, thick paste. You may need to add a little more water to get the right consistency, but be careful not to make the paste too runny. Taste the paste and adjust the seasoning as required.

The green masala paste is now ready to be used to coat the fish.

Marinating the fish

Firstly, you will need to prepare the marinade. This will be a paste made from a mixture of spices and herbs. For an Indian-style steamed fish, you could use a blend of spices such as turmeric, red chilli powder, coriander powder and garam masala. You will also need to add some lemon juice to the marinade, which will help to get rid of any fishy smell and add a tangy, lemony flavour. You can also add garlic and ginger to the marinade, which will add a mild pungency that balances the sweetness of the onion.

To make the marinade, you should first sauté the shallots or onions in oil until they are golden. Then, add the ginger and garlic and sauté for another minute. Next, add all the ground spices and salt, and sauté for another minute. Allow the mixture to cool, and then add lemon juice and blend to a thick, coarse paste. If the paste is too thick, you can add a little water. You should then taste the marinade and adjust the seasoning, adding more salt, spices or lemon juice to your preference.

Now you are ready to marinate the fish. You can use any firm fish for this recipe, such as salmon, trout, bass, cod, tilapia or snapper. You can use fillets, steaks or a whole fish, but bear in mind that the cooking time will vary depending on the thickness of the fish. First, pat the fish dry with kitchen paper to remove any excess moisture. Then, score the fish with a knife, keeping the base intact. Apply half of the marinade to the skin side of the fish. If you prefer, you can remove the skin before applying the marinade. Turn the fish over and apply the rest of the marinade.

Leave the fish to marinate for about 10 minutes. You can then steam the fish in a steamer or wok, or bake it in the oven.

Wrapping the fish in banana leaves

Firstly, source fresh, green banana leaves as these are best for steaming. Avoid old or slightly yellow leaves as they can impart a stale flavour to the fish. Cut the banana leaf into eight large squares. You will need two squares per fish parcel. Softening the banana leaves by running them over a flame. This makes them more pliable and easier to fold without tearing. Brush the inside of the leaves with a little oil. This helps to prevent the leaves from sticking to the fish and makes it easier to unwrap later.

Next, place the marinated fish in the centre of the banana leaf. If you are using a banana leaf with a central rib, place the fish perpendicular to the rib. Bring the sides of the leaf up and around the fish, overlapping them to create a parcel. Secure the parcel with kitchen twine. You can also use toothpicks or bamboo skewers to hold the leaves in place.

Place the parcels in the steamer, making sure that the water is boiling before you start steaming. Cover the parcels with another banana leaf to ensure even cooking. Steam the fish over a high flame for 10-20 minutes, depending on the thickness of the fish. For thin fillets, 4-5 minutes may be sufficient. To check if the fish is done, poke the thickest part of the flesh with a chopstick or a knife; it should penetrate the skin easily.

Finally, unwrap the parcels and serve the fish hot with lemon wedges and coconut rice or ghee rice. The banana leaf not only infuses the fish with a subtle aroma but also makes for an attractive presentation.

Steaming the fish

Steaming fish is a quick and easy way to prepare a delicious and healthy meal. Here is a guide on how to steam fish, Indian-style:

Preparing the Fish

Firstly, you will need to choose the right type of fish. Delicate white fish such as sea bass, sole, flounder, tilapia, or haddock are good options. Avoid oily and firm fish like mackerel, bluefish, or swordfish. Clean and gut the fish, leaving it whole. Make diagonal cuts on both sides of the fish, and cut its belly. Rub the fish with a mixture of salt, turmeric, and red chilli powder. Set aside.

Making the Masala

To make the green masala, grind together chillies, garlic, ginger, coriander, mint leaves, coconut, cumin seeds, sea salt, sugar, and lemon juice with a little water until you get a smooth, thick paste. Adjust the seasoning to your taste. You can also add shallots to the masala for a delicate flavour, but this is optional.

Marinating the Fish

Coat the seasoned fish with the green masala paste. Make sure the coating is not too thick. Marinate the fish for about 10 minutes.

Setting Up the Steamer

You can use a metal tiered steamer, a wok, a deep skillet, or a pot with a lid for steaming. Place a small round metal rack or an empty tuna can at the bottom for the plate to sit on, and fill it with 1-2 inches of water. Bring the water to a boil. You can also use an idli maker or a deep vessel for steaming.

Place the marinated fish on an oblong, heat-proof plate that fits into your steaming setup. Carefully put the plate into the steamer and adjust the heat to medium. The water should maintain a slow boil that generates a good amount of steam without evaporating too quickly. Cover and steam for 7-10 minutes, depending on the size and thickness of your fish. For smaller, thinner fillets, steam for 4-5 minutes. To check for doneness, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls through easily, the fish is done.

Serving the Fish

Turn off the heat and carefully drain any liquid on the plate. You can serve the steamed fish as it is, or with a drizzle of coconut oil. It goes well with lemon wedges and coconut or ghee rice. Enjoy!

Frequently asked questions