How to Cook Steamed Fish

What could be better than a slice of properly cooked fish? Steamed fish is an easy and healthy dish that you can have at any dinner table. Start with your favorite slice of fish fillet, or you can even use a whole fish that’s been cleaned and scaled, and with the right vegetables and seasonings, you can make a delicious meal. Eat for a few people or for many people. Learn the methods to steam fish properly through the instructions in this article.

Table of Contents

Using the Microwave

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Prepare fish. You can use any type of thick fish fillet (salmon, halibut, sea bass, snapper, etc.). Or you can use cleaned and scaled whole fish. Place the fish on a glass dish that has been lightly oiled and covered with cling film. ^{[1] X Research Source}

If you have to steam several fish fillets at once, you can stack them on top of each other on a plate.

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Prepare a side dish with fish (optional). If you like, you can cook up an easy side dish while you’re steaming the fish in the microwave. Put the rice in the rice cooker and turn on the switch. Try basmati rice or jasmine rice. Or you can boil water to cook couscous (a North African dish). Add salt to the couscous broth and add some butter or oil.

Prepare fish seasoning. This is the most interesting part. What flavor are you craving? You can easily season your fish using one of these suggestions, or you can make your own. Don’t worry about seasoning the fish perfectly, just add your seasoning!

Some coconut milk, cloves, a clove of sliced garlic, fresh or dried basil, coriander, sliced shallots, and lime juice.
Fresh lemon or lime juice, sliced scallions, garlic, salt and pepper.
Some cumin seed powder, one clove of diced garlic, sliced onion, coriander, salt and pepper.
Some soy sauce, sesame oil, grated ginger, some rice wine, and sesame seeds.

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Put the fish in the microwave. Cover the surface of the fish with cling film and place the fish in the microwave for 4-5 minutes depending on the thickness of the fillet you are using.

Carefully use a fork to test the doneness of the fish by gently separating the flesh from the surface. If the flesh of the fish is white (or appears cloudy) and can easily be separated from the surface, the fish is cooked.

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Food presentation. Combine steamed fish with side dishes such as rice, couscous, salad, or any other dish you like, and enjoy!

Using the Steamer

Prepare the steamer. Put about 50-60 ml of water in a deep saucepan or pot. Make sure the bamboo steamer basket can fit snugly over the pan or pot and form a space between the bottom of the steamer and the water. Boil water on high heat.

Prepare fish seasoning (optional). This is the most interesting part. What flavor are you craving? You can easily season your fish using one of these suggestions, or you can make your own. Don’t worry about seasoning the fish perfectly, just add your seasoning!

Some coconut milk, cloves, a clove of sliced garlic, fresh or dried basil, coriander, sliced shallots, and lime juice.
Fresh lemon or lime juice, sliced scallions, garlic, salt and pepper.
Some cumin seed powder, one clove of diced garlic, sliced onion, coriander, salt and pepper.
Some soy sauce, sesame oil, grated ginger, some rice wine, and sesame seeds.
For whole fish (scaled and cleaned), salt and pepper the diagonal cuts on both sides of the fish.

Line a few cabbage leaves in the bottom of a bamboo steamer. If you’re using fish fillets, line a large foil underneath each fillet slice and lay the fish skin surface down. If you’re using whole fish, line the cabbage leaves on top of each other to cover the entire bottom of the steamer.

Pour a third of the sauce over the fish.

Steamed fish. Place the bamboo basket containing the fish on a deep pan or a pot filled with boiling water. Cover the swing again. Steaming time will depend on the thickness of the fish, and whole fish will take longer. A slice of fish fillet about 2.5 cm thick will cook in about 10 minutes.

Be careful not to overcook the fish or else the flesh will be tender.
Check the fish after 10 minutes and after a few minutes after that until the fish is cooked.
The fish is cooked when you can easily separate the flesh from the surface and when the meat has lost its clarity.
After you remove the pot from the heat, the fish will continue to cook.

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Food presentation. For fish fillets, you can leave the fish whole on the cabbage leaves. For whole fish, you can either remove the fish from the basket and place the fish in a plate, or place the entire basket of fish on a plate and use the fish directly from the basket. Drizzle the sauce over the fish and if there’s leftover sauce, place it on the table.

Using the Oven or Grill

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Preheat oven or grill. Preheat oven to 350 degrees or preheat the grill for 10-15 minutes. Adjust the oven tray so that it is in the center of the oven. For the grill, preheat the hob a little and then use a brush to clean the oven rack before use. Use the middle or bottom grill rack and adjust the heat to medium.

Prepare seasoning seasoning. In a small bowl, you can mix any spices you want. This is the most interesting part. What flavor are you craving? You can easily season your fish using one of these suggestions, or you can make your own. Don’t worry about seasoning the fish perfectly, just add your seasoning!

Some coconut milk, cloves, a clove of sliced garlic, fresh or dried basil, coriander, sliced shallots, and lime juice.
Fresh lemon or lime juice, sliced scallions, garlic, salt and pepper.
Some cumin seed powder, one clove of diced garlic, sliced onion, coriander, salt and pepper.
Some soy sauce, sesame oil, grated ginger, some rice wine, and sesame seeds.

Wrap foil around the surface of the utensil you use to grill the fish. If you’re using an oven, wrap a layer of foil around the baking sheet so they can cover the fish. Or you can cover the grill with a sheet of foil large enough to wrap around the fish.

You can also use banana leaves or Ti leaves to wrap the fish.

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Place the fish on a grill covered with foil or on a baking tray. Adjust the fish so that the fish is in the center of the foil. Drizzle some of the marinade mixture over the fish. You can also add a few lemons or slices of lemon to the fish if you like.

Pack the fish. Fold the edges of the foil around the fish to form a sufficiently tight wrap. Bake fish in the oven or grill for 15 minutes for fish fillets or 25 minutes for whole fish. Be sure to check the fish to make sure it’s fully cooked and you can add more time if needed.

The fish is cooked when you can easily separate the flesh from the surface and when the meat has lost its clarity.
After the cooking time has ended, check the fish after a few minutes until it is fully cooked.
If you’re grilling fish on the grill, be sure to cover the grill.

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Food presentation. Be careful when unwrapping the foil around the fish. Heat may escape when you open the foil and you may get burned. Use metal tongs or two forks to open the wrapper. Then use a metal spatula to gently lift the fish onto the plate and pour the remaining seasoning mixture over the fish. Serve immediately.

Advice

Adding pepper and coriander leaves to the dish will also help create a different flavor for your dish. You can be creative in the use of herbs and spices.
Choose to buy sea bass, sea bass, tilapia, grouper or other firm fish. You should not use this method for salmon and milkfish.
If you are using a traditional steamer, add a handful of Southern White Cedar bark to the water. They will give a light woody flavor and are quite tasty to fish and vegetables.
Should be eaten while still hot.
Use fresh fish. If you are using frozen fish, defrost the fish completely before cooking.

Warning

Nearly all fish and shellfish contain traces of mercury. Mercury is a toxic metal and can be harmful to some people’s health. High levels of mercury can be dangerous to an unborn baby or young child. The potential effect of mercury levels in fish or shellfish depends on the amount of fish and shellfish you consume and on the amount of mercury in them. US Food and Drug Administration ^{[2] X Credible Sources US Food and Drug Administration Go to Source} (FDA) and US Environmental Protection Agency ^{[3] X Trusted Source United States The Environmental Protection Agency Go to Source} (EPA) has advised women who may become pregnant, pregnant, breastfeeding, and young children to avoid certain types of fish and to eat fish and shellfish with lower concentrations. low mercury content.

Things you need

Fish fillets or whole fish, cleaned and scaled
Steamer or deep pan
Microwave oven
Oven or grill
Several bowls
Spoon
Plate
Flat metal spatula
Silver paper
Pan
Water tray
Steamed basket
Seasoning (optional)

Steps