Basic Steamed Fish Food

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

CHINESE STEAMED FISH WITH GINGER PASTE

Steps:

• The fish should be gutted and descaled (by your fish vendor)
• Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
• Pour some hot water over the entire fish with a ladle a few time.
• Bring the water in the wok to a boil.
• Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
• Place the fish on top of the chopstick.
• Apply some Shaoxing wine to the fish.
• Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
• Discard the water in the plate after steaming.
• Blend ingredients (B)
• Saute ingredients (C) in a pan.
• Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
• Spread the ginger paste on the fish. Garnish with spring onions and chili.

BASIC STEAMED FISH

Steps:

• Prepare the wok for steaming.
• Rinse the fish fillets and pat dry with paper towels.
• In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
• Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
• Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
• Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
• Serve hot, garnished with the chopped cilantro and lemon wedges.

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.

STEAMED WHOLE FISH

Steps:

• Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
• Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
• About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
• Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.

STEAMED FISH

Steps:

• Select flat dish with rim large enough to hold fish in one layer. Arrange fish in one layer within dish.
• Select baking pan in which the dish will fit comfortably. Place rack in pan. Set dish on rack. Pour boiling water into baking pan. Cover tightly with sheet of aluminum foil. Place baking pan on stove and let the water return to boil. Steam the fish for 10 minutes. Lift foil. If the fish is not properly cooked, reseal and steam 2 minutes longer.
• Pour liquid from steaming dish. There should be about 1/3 cup or less. Two or 3 tablespoons of liquid may be added to any sauce to be served with fish. Serve with tomato or mushroom sauce.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

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 AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the 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° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

STEAMED WHOLE FISH

Steps:

• Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
• Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
• Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.