Steam cooking is an ancient and universal technique, so the equipment for this purpose is available in all shapes and sizes: from Japanese steam baskets and Chinese bamboo steam cookers, to sophisticated copper cookers for steaming fish and modern electrical appliances and pots.
Steaming is suitable for beginners in the culinary world, but it also emphasizes the delicate taste of the fish, while allowing you to experiment (from the type of fish you choose to the sauce you pour it with).
Also, your kitchen does not smell when steam cooking.
The first step is choosing the fish - whole fish or fish fillets.
Since the cooking time for the fish will be 8 to 12 minutes, depending on the size and thickness of the fish or fillets, make sure you have 30 minutes to marinate it. Of course, if you're in a hurry, you can skip this step and go straight to cooking it. Just remember to season your fish with salt first.
Your fish marinade can be a combination of: soy sauce, chili paste, sweet wine or sherry, rice vinegar, herbs (such as basil, dill, coriander), crushed chili, honey, chopped or grated ginger and garlic, a little lemon or orange juice. Mix, taste and adjust.
No matter how you steam cook, you will want to place the fish in a suitable dish instead of directly on the steaming basket, so that it can cook in its own sauce.
Smaller fish fillets will take 4 to 8 minutes to cook, while larger ones may take 10 to 12 minutes. You can steam vegetables at the same time as the fish.
Think about how long it will take you to cook the vegetables (the greens are steamed, usually 10 minutes before the fish fillet is placed directly on top).
Have a look at how you can prepare the perfect:
- breaded fish;
- fish pie;
- fish soup.
