Steaming Delicate Fish Parcels: A Simple Guide

Steaming is a great way to cook fish, locking in moisture and flavour without masking the delicate taste of the fish itself. Cooking fish in a parcel is a simple, low-calorie way to prepare a healthy meal, and it's easy to clean up after too! You can use a variety of herbs and vegetables to complement the fish, such as garlic, ginger, chilli, and lime, and the parcel will absorb the flavours and aromas of the fish as it cooks.

Choosing the right fish

When it comes to choosing the right fish for your steamed fish parcels, there are a few factors to consider. Firstly, it is important to select a fish that is not too fishy in taste. Steaming enhances the natural flavour of the fish, so a mild-flavoured fish is a good choice. White fish, such as cod, tilapia, snapper, halibut, grouper, flounder, haddock, or plaice, are all excellent options. These fish have a delicate flavour and texture that is well-suited to steaming.

Another factor to consider is the thickness of the fish fillets. Steaming is a gentle cooking method, and thinner fillets will cook more quickly than thicker ones. For example, a thin piece of cod may take around 4 minutes to cook through, while a thicker halibut steak could take up to 12 minutes. Therefore, it is important to choose fillets of similar thickness to ensure even cooking.

Additionally, the quality and freshness of the fish are crucial. As steaming is a simple cooking method that highlights the natural flavour of the fish, it is important to select the freshest, highest-quality fish available. Look for fish that is firm to the touch, with bright, clear eyes, and shiny skin. Avoid fish with any strong, fishy odours, as this may indicate that it is not fresh.

Finally, consider the size of the fish fillets in relation to the parcels you will be creating. You want to ensure that the fish fits comfortably within the parcel, allowing enough room for the steam to circulate and cook the fish evenly. If you are using foil or parchment paper, ensure that you have enough to enclose the fish and vegetables completely, creating a tight seal to prevent steam from escaping.

By considering these factors when choosing your fish, you will be well on your way to creating delicious and perfectly cooked steamed fish parcels.

Preparing the parcel

First, preheat your oven to 200C/180C fan/gas 6 or 180C/350F. Cut four 35cm-long sheets of baking paper and four sheets of aluminium foil. Place the sheets of foil down first, followed by the sheets of baking paper.

Next, prepare your chosen vegetables and herbs. You could use pak choi, spring onions, chilli, ginger, garlic, zucchini, capsicum, baby carrots, snow peas, or sliced lemon. You can also add a few drops of soy sauce for a little extra saltiness. Be careful not to overdo it with the herbs and vegetables—use about half to a quarter of what you think you need.

Now it's time to assemble the parcels. Place your fish fillets in the centre of the baking paper. White fish such as cod, tilapia, snapper, haddock, or plaice work well. Then, add your chosen vegetables and herbs on top of the fish.

Finally, drizzle a small amount of olive oil and white wine over the ingredients. Bring the edges of the foil and paper together, creating a tent shape, and seal the parcels. Make sure there are no gaps as you fold the paper together, so that the steam doesn't escape.

Cooking the fish

Preheat your oven to 200C/180C fan/gas 6 or 180C/350F. Cut four 35cm or 40cm lengths of foil or baking paper and foil. Place each fillet in the centre of a square of foil or baking paper. If you're using baking paper, place a sheet of foil underneath.

For a simple steamed fish, season with salt and pepper and drizzle with olive oil and lemon juice. Fold the sides of the foil together, creating a tent, ensuring there are no gaps as you fold the paper together. Place the parcels on a baking sheet and bake for 8 to 15 minutes, depending on the thickness of your fish, or until the fish flakes easily with a fork.

If you want to add more ingredients, try spring onions, chilli, ginger, pak choi, soy sauce, lime juice, sesame oil or white wine. You could also add vegetables such as zucchini, capsicum, baby carrots and snow peas.

Serving suggestions

Steamed fish parcels are a great option for a quick, healthy, and tasty meal. The cooking method ensures the fish is moist and tender, and the use of baking parchment or foil means there's minimal cleanup required.

The key to a delicious steamed fish parcel is in the ingredients you choose to accompany the fish. Here are some suggestions for how to serve your steamed fish:

• Mediterranean-style: Top your fish with a mixture of tomatoes, capers, and olives. This combination imparts a beautiful flavour on mild white fish like cod or tilapia. Don't forget to add a slice of lemon on top and a drizzle of olive oil and white wine before sealing the parcel.
• Asian-inspired: For an Asian twist, add some julienned ginger, and garnish with spring onions or cilantro. You can also add soy sauce, chilli slices, and scallions to the fish before cooking.
• Classic: Keep it simple with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of coarse salt. You can also add herbs like parsley or coriander for extra flavour.
• Veggie-loaded: Include an array of vegetables in your parcel, such as zucchini, capsicum, baby carrots, snow peas, or spring onions. Don't overload the parcel, but add enough to complement the fish.
• Spicy kick: If you like your food with a kick, add some chilli slices to your parcel, along with ginger and spring onions. You can also include a squeeze of lime juice to enhance the spiciness.

Remember, the crucial ingredient is the fish itself. Ensure you're using fresh, high-quality fish for the best results. Enjoy experimenting with different ingredients and creating your own unique steamed fish parcel!

Recipe variations

There are endless ways to vary this simple steamed fish dish. Here are some ideas to get you started:

• Mediterranean-style: Top your fish with classic Mediterranean ingredients like garlic, tomatoes, olives, capers, and lemon. Kalamata olives are a great choice, but if you find their flavour too strong, try castelvetrano olives or even standard black olives. Don't skip the lemon, as it adds a great flavour to the dish.
• Asian-inspired: Give your steamed fish an Asian twist by adding ingredients like soy sauce, ginger, scallions, and cilantro or spring onions. You can also try adding julienned ginger, cilantro or spring onion garnishes, or pouring hot oil over scallions and ginger to garnish.
• Spicy kick: Include some chilli slices in your fish parcels for a spicy kick.
• Other vegetables: In addition to pak choi, spring onions, and chilli, you can add other vegetables to your parcels, such as zucchini, capsicum, baby carrots, snow peas, or sliced red bell pepper. Just be sure not to overdo it—use about 1/2 to 1/4 of what you think you need.
• Other proteins: While fish is the star of this dish, you can also include other proteins like shrimp, scallops, or mussels.
• Different types of fish: Experiment with different types of fish, such as cod, halibut, snapper, tilapia, grouper, flounder, haddock, or NZ hockey fish. Just make sure your fish is fresh and of the best quality.

Frequently asked questions