Lemon Steamed Fish Recipes

STEAMED LEMON FISH RECIPE

Steps:

• Wash the raw fish with fresh water. Place this fish on a large plate and drizzle lemon drops over it along with salt. Keep it aside for marination.
• Chop the green onions, bell peppers, ginger, garlic and green chilies in a bowl. Meanwhile, place a non-stick pan over medium flame. Pour oil in it and once the oil is hot enough, add green onions and green chilies and saute for a while. After a minute or two, add chopped ginger and garlic pieces and fry them. Put the marinated fish on this pan and cover it with a lid. Let it simmer for 10 minutes.
• Remove the lid after 10 minutes and pour cumin powder over the fish. Cover the pan with a lid and cook over low flame. Remove the lid after sometime and see if the fish has released some water. Now, add water to the pan along with some salt. Let the fish cook for a while.
• Cover the pan again with a lid and let the gravy boil for some more time over low flame. After 10-15 minutes turn off the gas and your steamed lemon fish is now ready to be served. Garnish it with coriander leaves, lemon slices and chopped bell peppers and serve hot.

LEMON STEAMED FISH

Steps:

• Marinate the fish fillets with 1 tsp lemon juice and salt to taste.
• Set aside.
• Cut spring onion into round slices.
• Separate onion rings.
• Mix ginger, garlic, peppercorns, celery, spring onion roundels, bay leaves, lemon slices, salt and half a cup of water.
• Soak fish slices in this marinade.
• Refrigerate for 30 minutes.
• Transfer fish slices into an oven-proof dish.
• Pour the marinade over this.
• Cover with a tight-fitting lid or aluminium foil.
• Cook in a pre-heated oven at 220C for 12-15 minutes until the fish slices are just cooked.
• If you don't have an oven, cook the fish in a steam pot for 10-12 minutes.
• Serve hot, garnished with shredded cabbage, tomato and bell pepper!

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.

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.

DANNY CHAN'S STEAMED SALMON WITH LEMON

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

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.

EASY BAKED FISH WITH LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
• Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.