Steaming Delights: Creative Recipes For Your Steamer Basket

Steamer baskets are a great way to cook food without using oil or fat, which can add extra calories and trans fats. They're also a simple way to cook, requiring no special utensils or cooking tools. You can steam almost anything, from vegetables to chicken, rice, shellfish, and even eggs. There are different types of steamer baskets, from stainless steel to silicone and bamboo, which is the oldest type, having been used in China for over 5,000 years.

Vegetables

Steaming is a fantastic way to cook vegetables. It's fast, flexible, and healthy. Here's a guide on how to steam vegetables using a steamer basket and the best types of vegetables to use.

Types of Steamer Baskets

There are a few different types of steamer baskets available. The most common ones are made of steel or silicone, which can be placed in a pot with a lid. Another popular option is a bamboo steamer, often used with a wok or wide-bottomed pan. These steamers usually come with multiple layers, allowing you to cook several types of vegetables at once.

Preparing the Vegetables

When preparing your vegetables for steaming, it's essential to cut them into uniform, bite-sized pieces. This ensures even cooking. The smaller the pieces, the faster they will cook. Place the denser, slower-cooking vegetables at the bottom of the steamer basket, with the quicker-cooking vegetables on top.

Steaming Process

Add about an inch of water to the bottom of your pot or pan and bring it to a boil. Place the steamer basket in the pot, making sure it's not touching the water. Reduce the heat to medium-low and place the vegetables in the basket. Cover the pot and steam until the vegetables are crisp-tender. The cooking time will vary depending on the type of vegetable, so it's important to keep an eye on them and test for doneness with a fork or knife.

Best Vegetables for Steaming

Almost any vegetable can be steamed, but some of the most popular options include:

• Asparagus
• Broccoli
• Green Beans
• Carrots
• Cauliflower
• Potatoes
• Brussels Sprouts
• Cabbage
• Spinach
• Corn
• Snap Peas

Seasoning and Serving

Once your vegetables are steamed to your desired tenderness, carefully remove them from the steamer basket and place them in a bowl. You can then season them with olive oil, butter, salt, pepper, fresh herbs, or any other desired spices. Steamed vegetables make a great side dish and can also be used in grain bowls, salads, or soups.

Meat

Steamer baskets are a great way to cook meat, retaining nutrients, moisture, and natural flavour. Here are some tips and tricks for how to use a steamer basket to cook meat.

Picking a Steamer Basket and Pan

The first step is to choose a steamer basket that fits your pan. Stainless steel, silicone, and bamboo baskets are all good options. Stainless steel baskets are the most versatile, as they can expand or fold up to fit into wide or narrow pots. Silicone baskets are naturally non-stick and easy to store, but less sturdy. Bamboo baskets are naturally antimicrobial and come in a variety of sizes, but deteriorate more quickly.

Preparing the Steamer Basket

Add about one inch of liquid, such as water or stock, to the bottom of the pan. Season the liquid with salt, as you would when boiling pasta. As a rule of thumb, the liquid should not touch the bottom of the steamer basket. Bring the liquid to a gentle simmer.

Cooking Meat in the Steamer Basket

Arrange the meat in an even layer in the steamer basket, ensuring it does not overcrowd the basket. Cover the pot and maintain a bare simmer while the meat cooks. Keep an eye on the heated water and adjust the heat occasionally to maintain an even simmer.

Tips for Using a Steamer Basket

• Don't add too much water, as you want to steam the meat, not boil it.
• Check the meat regularly to avoid under or overcooking.
• Use a tight-fitting lid to keep more steam in and ensure the meat is fully cooked.
• Add herbs and spices for more flavour, or use chicken or other broth instead of water.

Fish

Steaming fish is a great way to cook without stinking up your kitchen. It's also a simple, low-risk, high-reward preparation method that results in tender and flavourful fish. You can steam a whole fish or fish fillets, depending on your preference and the size of your steamer basket.

Steaming a Whole Fish

If you're steaming a whole fish, choose a small one (aim for 1 1/2 to 2 pounds). Porgy, trout, black bass, Boston mackerel, red snapper, rockfish, flounder, or striped bass are all good options. Ask your fishmonger to clean and scale the fish. You can then season the fish with ginger, scallion, soy, and cilantro—a combination that is traditional for the Lunar New Year meal in China and Taiwan.

To steam the fish, fill a pot with water and place it on the stove on high heat. Place the fish on a heat-proof plate and put it in your steamer basket. Ensure that the bottom of the steamer doesn't touch the water. Set the steamer basket on top of the pot of boiling water and cover it with a tight-fitting lid. Steam the fish for 8 to 12 minutes, or until it's opaque and flakes easily.

Steaming Fish Fillets

You can steam fish fillets if you prefer, or if you're working with a larger fish like cod, halibut, salmon, or sole. Avoid fish that is prone to toughening, like swordfish or tuna.

To prepare the fillets, season them with salt and pepper and place them on a heat-proof plate. You can also add aromatics like lemon, chilli, and ginger. Place the plate in the steamer basket and set it on top of a pot of boiling water. Steam the fish for 8 to 10 minutes, or until it's opaque and flakes easily.

Tips and Variations

• You can steam vegetables at the same time as your fish. Just stagger the start times depending on how long the vegetables will take to cook.
• You can add aromatics to your cooking liquid, such as ginger, lemongrass, black or Szechuan peppercorns, star anise, or lemon peel.
• You can also change up the cooking liquid. Try steaming the fish over a mixture of sake, chicken broth, and soy sauce, or use mushroom broth.
• For a simple sauce, dress the steamed fish with good olive oil, flaky salt, and a squeeze of lemon juice.
• For a more complex sauce, whisk together soy sauce, wine, and water, and pour it over the fish along with hot oil.

Recipe: Soy and Ginger Steamed Fish

This recipe is inspired by a classic Cantonese dish and includes mushrooms and Napa cabbage, which act as a buffer between the fish and the bottom of the pot.

Ingredients:

• Any sturdy fish (salmon, snapper, black cod, or arctic char would all work)
• Napa cabbage
• Mushrooms
• Scallions
• Ginger
• Soy sauce

Instructions:

• Set up your steamer basket or pot with an inch of water in the bottom.
• Place the fish on a heat-proof plate or lightweight stainless steel pan.
• Mix Chinese cooking wine, salt, and pepper in a small bowl, then drizzle the mixture over the fish.
• Steam the fish until it's opaque and just shy of being flaky (about 8-10 minutes).
• Remove the fish from the steamer and place it on a warmed serving plate.
• Scatter scallions, ginger, and chilli over the top.
• Heat peanut oil in a small pan until it's very hot but not smoking.
• Drizzle the fish with light soy and sesame oil.
• Pour the hot oil over the fish and aromatics. It will sizzle and release the aromas of the ginger, chilli, and scallions.
• Serve immediately with steamed rice and, if you like, steamed Asian greens.

Eggs

Steaming is a great way to cook eggs, resulting in a more tender egg white and a creamier yolk. Plus, steamed eggs are easier to peel than boiled eggs. Here's a step-by-step guide to steaming eggs:

Step 1: Prepare the Steamer Basket

Fill a medium or large saucepan with about an inch of water. Make sure the water level is below the bottom of the steamer basket. If you don't have a steamer basket, you can fill the saucepan with half an inch of water without the basket.

Step 2: Boil the Water

Place the steamer basket into the saucepan and cover it with a lid. Turn the heat to medium-high and bring the water to a boil. You can also use high heat to speed up the process.

Step 3: Add the Eggs

Once the water is boiling, gently place the eggs into the steamer basket. It's best to arrange them in a single layer to ensure even cooking. If you need to cook more eggs, you can cook them in batches.

Step 4: Cover and Cook

Cover the pot and continue cooking over medium-high or high heat. The cooking time will depend on your desired doneness:

• For soft-boiled eggs with runny yolks, steam for 6 to 8 minutes.
• For eggs with nearly set, vibrant yolks, steam for 9 to 11 minutes.
• For hard-boiled eggs with fully cooked yolks, steam for 12 to 15 minutes.

Step 5: Cool the Eggs

After steaming, immediately transfer the eggs to a bowl of ice water to stop the cooking process and cool them down. Let the eggs sit in the ice water for at least a few minutes, or up to 15 minutes if you prefer them completely chilled.

Step 6: Peel the Eggs

To peel the eggs, gently tap them on the countertop to crack the shell all over. You can then use your thumbs to help the shell slide off under a thin stream of running water. Your perfectly steamed eggs are now ready to be enjoyed!

Rice

Steaming is a great way to cook rice, yielding perfectly cooked grains with amazing texture that don't clump up or become mushy. This method also preserves the nutritional value and natural flavours of the rice.

Preparation

First, rinse the rice under cold water to remove any excess starch and prevent the rice from sticking together. Then, measure out the rice and water/broth. The ratio of rice to water in a steamer is typically 1:2, but this can be adjusted for texture and varies depending on the type of rice. For example, the ratio for short grain rice can be reduced to 1:1.1. If you prefer your rice softer, you can increase the amount of water, and vice versa.

Cooking

Place the rice in a shallow, heat-proof container that will fit in your steamer, and add the water. The container should be placed in the steamer basket, ensuring it sits above the water level. Cover the pot with a lid or kitchen towel to create a tight seal, trapping the steam inside. Turn the heat to high and, once the water is boiling, reduce to low. Let the rice steam for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.

Serving

After cooking, remove the pot from the heat and let the rice sit, covered, for about 5 minutes. This helps the rice grains to firm up and become fluffy. Finally, fluff the rice with a fork or rice paddle to separate the grains and serve hot.

Tips

• Experiment with different types of rice, such as jasmine or basmati, to find your favourite.
• You can add seasonings and flavours to the rice while cooking, such as a pinch of salt or a drizzle of olive oil.
• If you plan to cook rice regularly, consider investing in a rice cooker with a steaming function. These appliances offer precise temperature control and make the process even more effortless.

Frequently asked questions