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 FISH WITH LIME AND CHILE
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
Provided by Andy Ricker
Categories Fish Steam Valentine's Day Low Fat Low Cal Dinner Seafood Bass Healthy Lime Juice Bon Appétit Lunar New Year Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
- Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
- Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE
Steps:
- Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
- While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
- Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.
STEAMED FISH WITH KAFFIR LIME LEAVES
This is simple, perfect and low fat as well. I use orange roughy but any firm white fish is suitable. My friend Maureen gave me this recipe. If kaffir leaves are not available lime or lemon slices would work.
Provided by Ninna
Categories Orange Roughy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
- Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.
Nutrition Facts : Calories 189, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 140.4, Protein 41.1
LIME-STEAMED FISH FILLETS
These basic directions can be used anytime you want to steam fish. I got these directions from COOKS.COM. Replace the lime with a lemon and use the fish fillet or steak of your choice.
Provided by Luvs 2 Cook
Categories Bass
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Arrange fillets on a steamer rack over boiling water.
- Squeeze the lime juice over them, and top with shallots and black pepper.
- Cover and steam for about 5 minutes, until fish flakes easily with a fork.
- Per serving: 124 calories, 66 mg. cholesterol, 0.5 g dietary fiber, 2 g. fat, 155 mg. sodium.
Nutrition Facts : Calories 198.6, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 141.8, Carbohydrate 2.5, Sugar 0.2, Protein 41.4
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