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
HEALTHY STEAMED VEGETABLES
This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.
Provided by Pagan
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
- Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
- Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
- Remove to a bowl and serve as is.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3
STEAMED FISH AND VEGETABLES FOR ONE
A light and tasty main dish, that is easy to prepare. It came from Taste of Home magazine subscriber Marilyn Newcomer of Menifee, CA.
Provided by Gramma Connie Verbe
Categories Very Low Carbs
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
- Add the vegetables and sprinkle with 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 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
- Carefully open pouch to allow steam to escape.
Nutrition Facts : Calories 118.2, Fat 1.5, SaturatedFat 0.3, Cholesterol 61.6, Sodium 111.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 18.2
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
STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE
Steps:
- Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
- Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
- Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
- While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
- When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
STEAMED FISH AND VEGETABLES
Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.-Marilyn Newcomer, Menifee, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 7
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.
Nutrition Facts :
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- Salt and pepper. A dish is never going to taste great if salt and pepper aren’t involved in it in the slightest. It’s remarkable to me when I see how many people forget to add any of those in their dishes.
- Olive oil. Olive oil has a very important purpose in cooking: being a type of fat, it absorbs the flavor of everything around it and helps transfer it to the food items.
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- Soy sauce or broth. Start with one or two tablespoons of soy sauce, vegetable broth, or chicken broth and add them to the water in the pot before adding the vegetables.
- Lemon juice. The acidity of the lemon juice can only do wonders for the vegetables. Don’t go overboard, though, just use a drizzle of it on the veggies before adding them to the steamer basket or colander.
- Garlic. What doesn’t garlic improve? I know I don’t have to advertise it anymore, but its flavor is so amazing, I could add it to anything. For steamed vegetables, it’s best to mince or crush the garlic and then saute it while the vegetables are steaming.
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