| Makes | depends on the quantity |
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes to :15 for every 500g fish |
| Freeze | No |
Steamed Fish
Fish can be steamed in a number of ways. In a specific fish kettle (a long stainless steel saucepan that holds up to a whole fish), over a saucepan of boiling water between two greased plates, in a stainless steel or bamboo steamer over boiling liquid, an electric steamer, in a wok with a steaming rack, in a baking dish wrapped in foil or baking paper in the oven (known as en papillote), or on a rack in a fish poacher.
Ingredients
- Fillet of fish, or Fish steak, or Whole fish
- Paper towel
- Foil or baking paper if you're cooking en papillote
- Water, stock, or wine
Method
- Season the fish with salt and pepper.
- Heat the liquid in the base of the cooking vessel, to simmering point.
- Line the top and bottom of the steamer with buttered aluminium foil to keep the flavour in (optional) or encase the fish in foil or baking paper if you're planning to cook en papillote.
- Place the fish into the steaming vessel and cover with a tight fitting lid.
- Steam for 10–15 minutes or until the fish is firm to touch and just flaking.
- Serve immediately.
