Steaming Fish

Possible Recipes

Kedgeree; Mussels

First, find a good fishmonger that is not too expensive. This may require that you make a weekly trip to a market. 

There are simple ways for using fish in day-to-day cooking. Steaming a fish is very easy. 

If you have a good steamer that is designed for fish you do not have to wrap the fish but do make sure that you have made some cuts on the side of the fish to rub in herbs and a little finely chopped spring onion. Fish fillets of trout or flathead (or any other fish you like) can be easily poached. For dramatic effect you can buy a fish poacher that allows you to steam a whole fish on the top of the stove. (You will need somewhere convenient to store it.) 

To steam a whole fish Chinese-style you need to use a shallow heatproof bowl that fits inside your steamer basket. [If you do not have a suitable heatproof bowl, just fold some aluminium foil into a shallow cup.] You will first make a very quick sauce using finely chopped ginger (no need to peel, just wash and slice); add to this finely chopped spring onion and some light soy sauce, and 1 or 2 tablespoons of shao hsing wine (obtainable at any Chinese grocery shop). The quantity of these ingredients that you must mix together is a matter of taste. You can’t go wrong. You can also add chili if you want to. After making some slices in the side of the fish and placing it in the heatproof bowl, you pour the prepared sauce over the fish. Most of it will dribble into the bottom of your heatproof bowl. Now you place the bowl with the fish in the steamer (having already brought the water to boil), cover, and steam for 6-8 minutes (test to see whether the fish is cooked after 6 minutes – it usually requires more time but try not to overcook fish).

Serve on a bed of green vegetables, with rice.

An advantage of the Chinese method that uses a shallow bowl in the steamer is that you do not have to use a whole fish. You can steam any firm white-fleshed fish fillets. 

Remember that you can adapt the Chinese steaming method to use Mediterranean-style sauces.  Make a little sauce using garlic (squeezed through a press or finely chopped), lemon, and a little wine. Add a few herbs. If you are using this technique, you could also chop some mushrooms and throw these over the fish fillets for the last few minutes of steaming. You can also use finely chopped zucchini and eggplant. In this way of cooking, you do not have to use oil. However, you can dribble some olive oil over the fish and mushrooms at the time of serving but don’t overdo this. 

Steamed fish is healthy, light and delicious. A good source of Omega 3 fatty acids  they can be eaten every night of the week.

Here are some other recipes that involve steaming: