Steaming Fish Perfection: The Pan Method

Steaming is a popular way to cook fish, especially in Cantonese cuisine. It is a healthy and simple method that can be done in a pan or pot with a lid, and a steaming rack or basket. The fish is placed on a heat-proof plate or bowl, which is then put on the steaming rack with water below. The fish is cooked for around 4-12 minutes, depending on its size and thickness, and is ready when it flakes easily with a fork or knife.

Prepare your pan and steamer

To steam fish in a pan, you'll need to prepare your pan and steamer setup. Here's a detailed guide on how to do it:

Firstly, choose a pan that is deep enough to accommodate your steamer setup. You can use a wok, a deep skillet, or a large pot with a lid. If you don't have a lid, you can use a large plate or baking sheet to cover the pan. Ensure your pan is clean and dry before starting.

Next, you'll need to create a steaming rack. If you have a metal steaming rack, place it in the bottom of your pan. If you don't have one, you can use a few different household items as a substitute. For example, you can use an empty tuna can, a stainless steel cooking ring, or a large cookie cutter. You can even crumple up some aluminium foil into small balls and use them to elevate your steamer plate. Just make sure your steaming rack or substitute is made of metal or another heat-resistant material.

Now, add water to your pan. Pour in enough water to reach just below the top of your steaming rack or substitute. The water level should be about 1-2 inches deep. Ensure the water level isn't higher than the edges of your steamer plate or the bottom of your steamer basket (if using one) to avoid accidentally poaching your fish.

If you're using a steamer basket, line the bottom with parchment paper, lettuce, cabbage, or banana leaves, especially if using a bamboo basket. This will prevent your fish from sticking to the basket. You can also add aromatics like minced ginger, crushed peppercorns, or dried citrus zest to the water for extra flavour.

At this point, you can turn on the heat to medium-high and bring the water to a low boil. While you wait, you can season your fish or prepare any side dishes.

Once the water is boiling, it's time to add your fish. Carefully lower your fish onto the steamer plate or basket, ensuring it is secure and won't tip over. Leave about half an inch of space between each piece of fish to prevent sticking and ensure even cooking. Cover the pan with a lid or a large plate.

Now, you can steam your fish for 5-7 minutes for small fish or fillets. Thicker cuts may need up to 10-12 minutes. Your fish is cooked when it turns opaque and flakes easily with a fork.

Finally, use potholders or oven mitts to carefully remove the plate or basket from the steamer setup. Drain any excess juice from the fish before serving.

By following these steps, you'll have perfectly steamed fish cooked right in your pan!

Choose the right fish

Choosing the right fish is crucial for steaming in a pan. The traditional Chinese method involves steaming a whole fish, with the head and belly considered delicacies by the older generation. However, this can be challenging, so fillets are a more popular choice.

When selecting fish fillets, opt for delicate white fish such as sea bass, sole, flounder, tilapia, or haddock. These fish are ideal for steaming and are readily available from your local fishmonger or supermarket. For a stronger flavour, choose salt water fish such as red snapper, grouper, or sea bream.

Avoid oily and firm fish like bluefish, mackerel, or swordfish, as they are less suitable for steaming.

If you're feeling adventurous, try fresh-caught fish like fluke, black seabass, or blackfish. Even cod can be good for steaming if it's fresh.

When buying fish, always look for fresh, high-quality fillets. Alternatively, flash-frozen fish from the supermarket is a good option.

Seasoning and sauce

Seasoning:

Before steaming, it is common to season the fish with salt and pepper. You can also add other spices and herbs to the fish or steaming liquid to infuse additional flavours. For example:

• Fresh or dried ginger
• Garlic
• Cilantro
• Scallions
• Parsley
• Coriander
• Bay leaves

Sauce:

A variety of sauces can be drizzled over the steamed fish to enhance its flavour. Here are some ideas:

• Olive oil and lemon juice
• Soy sauce
• Oyster sauce
• Sesame oil
• Hot oil
• White wine

Additionally, you can make a more complex sauce by combining ingredients such as:

• Light and dark soy sauce
• Oyster sauce
• Sesame oil
• Sugar
• Cornstarch
• White pepper
• Canola oil
• Green onions
• Cilantro

To make the sauce, simply whisk or blend the ingredients together and drizzle over the steamed fish.

Cooking time and temperature

The cooking time and temperature for steaming fish in a pan depend on the type, size, and thickness of the fillet. Small, thin fillets will cook faster, usually in about 4 to 8 minutes. Thicker and larger fillets will take longer, up to 10 to 12 minutes. A good-sized halibut steak may take 10 to 12 minutes to cook through.

To check if your fish is done, you can use a fork or a dull butter knife. Insert the fork or knife into the thickest part of the fillet and gently twist. If the fish is ready, it will flake easily and won't appear raw or translucent. Another way to check is to use an instant-read thermometer; the fish is done when it reaches an internal temperature of 140 to 145°F.

It's important to note that the water level in your pan should be below the steaming rack or plate. Bring the water to a boil and then adjust the heat to medium to maintain a slow, steady boil. Cover the pan and begin steaming.

Remember, it's better to check the fish earlier and continue steaming for an additional minute or two if needed. Overcooking the fish can make it tough or rubbery, so be careful not to exceed the recommended cooking times.

Serving suggestions

Steamed fish is a versatile dish that can be served in a variety of ways. Here are some ideas to get you started:

• Keep it simple: A drizzle of olive oil and lemon juice, and a sprinkle of coarse salt is all you need to let the flavour of the fish shine through.
• Asian-style: Steam your fish with julienned ginger and spring onions, and garnish with cilantro. You can also add soy sauce, oyster sauce, and sesame oil to the dish for an extra kick of flavour.
• With a sauce: Make a sauce with light and dark soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper. Pour this over the fish before serving.
• With vegetables: Steam some green beans, broccoli, asparagus, or mixed greens as a side dish. You can also steam the fish on a bed of spinach or cabbage to add some extra flavour and colour to the dish.
• With rice: Steamed fish goes well with a side of simple white rice.
• With bread: Serve your steamed fish with some crusty bread to mop up all the delicious juices.

Remember, when it comes to serving suggestions, you can get creative and experiment with different ingredients and flavours to find what you like best!

Frequently asked questions