_steaming Recipes

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QUICK STEAMED SPINACH



Quick Steamed Spinach image

A simple side dish, just add lemon or butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 pound spinach, about 2 bunches
Juice of 1/2 lemon
Salt and freshly ground pepper
1 teaspoon unsalted butter (optional)

Steps:

  • Wash spinach in several changes of cold water until free of sand. Remove stems.
  • Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

Nutrition Facts : Calories 35 g, Cholesterol 3 g, Fat 1 g, Fiber 3 g, Protein 3 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

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

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

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

EASY STEAM CHICKEN



Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

_STEAMING



_Steaming image

Number Of Ingredients 0

Steps:

  • For the rack method, place the small or finely cut ingredients in a heatproof dish-as a rule, the shallower the dish, the better. Meanwhile bring several inches of water to a boil in a large pot, wok or roaster. Place in the pot a rack device that will clear the water level by 1 or 2 inches (see HOW-TO, _Steamers: To make your own). Then place the heatproof dish on that rack. Cover the pot and steam for the time specified in the recipe. As the boiling water evaporates, add more of the same from time to time to maintain its general level. For the bowl-in-a-pot method: Place the large cut of meat or whole poultry in a heatproof bowl. Set the bowl in a large pot, wok or roaster and surround the bowl with boiling water to about two-thirds of its height. Cover the pot, steam as specified and replenish the boiling water with more of the same, as necessary. (At no point should the water be permitted to evaporate below the bowl's halfway mark.)NOTE: To guard against burned fingers when removing the steamed foods, turn the heat off first, set the pot lid aside and let the steam disperse for a few seconds. Then lift out the dish or bowl with path alders or rubber gloves. Also don't bend your head too close for the first few seconds after removing the lid, since the concentrated steam tends to be scalding. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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