Best Savory Steamed Fish And Vegetables Recipes
SALTED PLUM STEAMED FISH
You can use any white-fleshed fish for this flexible Swatow steamed fish recipe with preserved plums, although pomfret, sea bass, and snapper are the best.
Provided by Diana Zheng
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
- Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
- Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.
STEAMED FISH, MEDITERRANEAN STYLE
With onions, mushrooms, tomatoes, just a hint of garlic and a few seasonings, this steamed fish recipe is not only simple and delicious, it's good for you too.
Provided by Karen Ciancio
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Cook the garlic in oil in a large skillet until golden. Discard the garlic. Add the onion and mushrooms and cook until tender but not browned. Add the parsley, tomatoes, water, oregano and salt. Simmer uncovered until some of the liquid has evaporated, about 10 minutes, stirring occasionally.
- Cut the fish into serving pieces and arrange over the vegetables. Cover and simmer for 15 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 76 mg, Sodium 284 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STEAMED FISH AND VEGETABLES FOR ONE
A light and tasty main dish, that is easy to prepare. It came from Taste of Home magazine subscriber Marilyn Newcomer of Menifee, CA.
Provided by Gramma Connie Verbe
Categories Very Low Carbs
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
- Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
- Fold foil over and fold in edges twice, forming a pouch.
- Place on a baking sheet.
- Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
- Carefully open pouch to allow steam to escape.
Nutrition Facts : Calories 118.2, Fat 1.5, SaturatedFat 0.3, Cholesterol 61.6, Sodium 111.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 18.2
STEAMED GINGER FISH & VEGETABLES
Make and share this Steamed Ginger Fish & Vegetables recipe from Food.com.
Provided by Sonya01
Categories Healthy
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
- Line base with baking paper and top with fish.
- Sprinkle with ginger and lemon juice.
- Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
- Serve with vegetables & rice.
Nutrition Facts : Calories 368.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 134, Sodium 144.7, Carbohydrate 41.9, Fiber 0.6, Sugar 0.4, Protein 40.1
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