Curried Oven Steamed Fish Recipes

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 WITH GINGER

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.

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.

SIMPLE STEAMED FISH

Steps:

• Rinse the fish. Pat dry, then place in a heat-proof dish.
• Set a rack in a pot and add water to a depth of 1 1/2 to 2 inches. (If you use a steamer, fill half the lower tier with water.) Bring to a boil. Set dish on rack (or on upper tier of steamer) and steam over high heat for 15 to 20 minutes, depending on the thickness of the fish.
• Test for doneness by poking a chopstick or sharp knife through the thickest part of the fish. It should flake easily and look opaque all the way to the bone.
• When fish is done, use a turkey baster or spoon to discard any accumulated liquid.
• Sprinkle ginger, scallion and optional cilantro over fish. Heat oil in a small skillet. Add soy sauce and heat for a few seconds. Pour mixture over fish. Serve immediately.

CURRIED OVEN STEAMED FISH

Steps:

• You can use frozen or defrosted fish fillets. I usually use the frozen fillets, because it is simpler. Preheat the oven to 375*F.
• In a small bowl, stir together the corriander, cumin, tumeric, ginger, dry mustard, cinnamon, cloves, and chili pepper. Mix well. For a spicier flavor add more chili powder.
• Stir the softened butter and ketchup into the curry mix, to make a paste.
• Lay out three pieces of tinfoil, large enough to wrap each fillet inches Lay a fillet on each piece of foil.
• Spread each fillet with the curry butter paste. Wrap each fillet with the foil, so that they are in sealed packets.
• Bake for 15-25 minutes until fish is white and flaky. Baking time depends on the starting temperature of your fish and the size of each fillet. A palm sized defrosted fillet will be done in 15 minutes, a larger frozen fillet will take 25 minutes.
• Serve over brown rice, pouring the baking juices from the pouch over the rice, and then setting the fish on top.