Best Basic Steamed Fish Recipes

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer (see Note), cover, and bring to a boil. Put the fish on the steamer's rack-making sure the rack is elevated above the water-cover again, and steam for 4 to 8 minutes, or until the fish is done. You must check often-taking care not to scald yourself when removing the steamer's lid-and stop the cooking the instant a thin-bladed knife meets no resistance when poking the fillet. (A good-sized halibut fillet may require 10 or even 12 minutes.)
• Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.
• Variation
• Simplest Steamed Fish with Soy: You can drizzle the fish with anything you like in place of the olive oil and lemon. Try, for example, a drizzle of soy sauce and a little minced peeled fresh ginger and/or chopped scallion.

STEAMED FISH (WITHOUT A STEAMER) WITH GREEN BEANS

Steps:

• Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
• Trim the ends off the green beans.
• Put the beans in a pan with cold salted water.
• Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
• Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
• Drain the beans.
• Pour the juices from the fish over the beans and toss through.
• Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
• Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.

SIMPLE STEAMED FISH

Steps:

• In a small bowl, mix all the ingredients (apart from the fish and green onions) together.
• Smear a little of the dressing around a dinner plate. Arrange the fillets thickest sides out. Drizzle the remaining dressing over the top and spread it around.
• Cover with cling film, punch a few holes in it then microwave on high for 2 minutes. Check and microwave a further 30 seconds at a time until the fish is just done. Allow to stand a couple of minutes then serve, pouring the juices over and garnishing with the sliced green onions.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1-inch of water in the bottom of a steamer; cover and bring to a boil.
• Put the fish in a heat-proof rack or casserole; place in the steamer; cover and steam 4-8 minutes, or until the fish is done.
• Check fish often, being careful when removing the lid of the steamer so you don't get scalded.
• Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet.
• Thicker fillets may need about 10-12 minutes.
• Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.

FULL-STEAM-AHEAD FISH

Steps:

• Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
• Tuck 1 or 2 whole basil leaves into each cut.
• Rub fillets with garlic and ginger.
• Place peppers and asparagus in a steamer basket.
• Top with fish.
• Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.