SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
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
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
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.
FANCY'S JAMAICAN STEAMED FISH
Yield 4 Person(s)
Number Of Ingredients 14
Steps:
- Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes. Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, scotch bonnet pepper, onion, garlic and escallion). Sprinkle with the remaining black pepper. Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, escallion, scotch bonnet pepper, thyme and a whole scotch bonnet pepper. Spoon stock over the fish, cover and steam over medium flame for 10 minutes.To Serve: Place fish on platter, add crackers then pour on the fish stock.Method Note: Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.
CHINESE STEAMED FISH RECIPE
Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
- Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
- Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
- As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
- Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar
STEAMED FISH (蒸鱼)
Learn how to make this classic Cantonese seafood dish, a must-have for Chinese holidays and celebrations, yet perfect for easy weeknight meals!
Provided by Made With Lau
Categories dinner
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- While we mainly focused on fish preparation in our video, it goes without saying that you should wash your green onions, cilantro before using them.
- Traditionally, aside from the fish, the core ingredients are ginger and green onion.
- To a bowl, we'll add our minced ginger and chopped green onion shoots (not the stems), and:
- We'll need a few items to steam:
- Once the water is boiling, carefully transfer the plate of fish on top of the steamer rack, and cover the wok.
- We'll start heating corn oil in a pan until it's shimmering (ripples should start forming across the surface).
- Removing the bones from a fish is one of my dad's skills that I've always wanted to document. He always does it so gracefully, and especially for big feasts, you can always make out a subtle, proud grin on his face as he removes the bones and serves his guests.
CHINESE STEAMED WHOLE FISH
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
- Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
- Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
- Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
- Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
- For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
- Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
- Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
- Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
- Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!
Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE STEAMED FISH WITH GINGER PASTE
This recipe is the basic Chinese steamed fish recipe.
Provided by KP Kwan
Categories Main
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 875 calories, Carbohydrate 41 grams carbohydrates, Protein 146 grams protein, ServingSize 1 fish, Sodium 3.5 grams sodium, Sugar 17 grams sugar
JAMAICAN STEAMED FISH
Fish steamed with vegetable, what could be more tastier?
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Wash to in wash with lime juice and vinegar. Drain away the water
- Combine the salt and pepper and use it season the fish
- Place a pot on medium heat and add the scotch bonnet pepper, onions, scallion, thyme, garlic, pimento, carrots, okras, pumpkin, coconut oil and the fish tea soup mix/fish stock.
- Cover and let is simmer for 10 to 15 minutes
- Place fish into the boiling fish stock, spoon stock over the fish. Turn the heat down, cover and steam for other 10 to 15 minutes. Turn the fish half way through.
Nutrition Facts : Calories 465 kcal, ServingSize 1 serving
SIMPLEST STEAMED FISH
This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish.
Provided by Hey Jude
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
SIMPLE STEAMED FISH
I couldn't find a recipe to steam our fish tonight that really appealed to me, so I came up with this.... Cook time will depend on the thickness of your fish fillets-ours were quite small.
Provided by JustJanS
Categories Australian
Time 7m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix all the ingredients (apart from the fish and green onions) together.
- Smear a little of the dressing around a dinner plate. Arrange the fillets thickest sides out. Drizzle the remaining dressing over the top and spread it around.
- Cover with cling film, punch a few holes in it then microwave on high for 2 minutes. Check and microwave a further 30 seconds at a time until the fish is just done. Allow to stand a couple of minutes then serve, pouring the juices over and garnishing with the sliced green onions.
Nutrition Facts : Calories 235.5, Fat 5, SaturatedFat 0.9, Cholesterol 134, Sodium 757.3, Carbohydrate 7.1, Fiber 1.1, Sugar 3.5, Protein 38.3
CHINESE STEAMED TILAPIA
Steamed tilapia is a classic Cantonese dish. It's flavored with soy sauce and ginger, and it cooks in only 15 minutes.
Provided by Mochi Mommy
Categories Main Course
Number Of Ingredients 5
Steps:
- Prepare your steamer. I set up a steamer rack in a large skillet on the stove with about an inch of water.
- Place tilapia filets on a plate that will fit in your steamer.
- Pour soy sauce over fish. Sprinkle ginger, garlic, and green onion over the fish as well.
- Carefully place the plate of fish into your steamer. Cover with a lid and steam for 15 minutes or until fish is cooked through. Serve right away.
WHOLE STEAMED FISH
Threads of fresh ginger and scallions are placed atop whole fish and hot oil is poured over it to release the aromatic scents and flavors. A lightly sweetened soy-based sauce ties the whole dish together.
Provided by Vivian Jao
Categories Dinner
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Prep the fish: If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.
- Season the fish: Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it's scored.
- Prep the sauce and hot oil: While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside. Add the oil to a small saucepan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 16 g, SaturatedFat 1 g, Sodium 714 mg, Sugar 3 g, Fat 3 g, UnsaturatedFat 0 g
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SIMPLE STEAMED FISH RECIPE - FOOD NEWS
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