Simplest Steamed Fish Recipes

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LEMONY STEAMED FISH



Lemony Steamed Fish image

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Provided by DHERDEBU

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 6

Number Of Ingredients 9

6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 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

CHINESE-STYLE STEAMED FISH



Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Steps:

  • Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
  • Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish.

Provided by Hey Jude

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs sea bass or 1 1/2 lbs halibut
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
coarse salt

Steps:

  • Put at least 1-inch of water in the bottom of a steamer; cover and bring to a boil.
  • Put the fish in a heat-proof rack or casserole; place in the steamer; cover and steam 4-8 minutes, or until the fish is done.
  • Check fish often, being careful when removing the lid of the steamer so you don't get scalded.
  • Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet.
  • Thicker fillets may need about 10-12 minutes.
  • Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.

STEAMED WHOLE FISH



Steamed Whole Fish image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 whole (2 to 3 pound) fish, such as sea bass, red snapper or rock cod, cleaned and gutted, with head and tail intact
1 teaspoon salt
juice of 1 lemon
1 tablespoon sesame oil
2 tablespoons peeled and slivered ginger
2 cloves garlic, roughly chopped
2 scallions, white and green parts, cut into slices on diagonal
2 chunks ginger
3 tablespoons peanut oil
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon sugar
Garnish: sliced scallions, black and white toasted sesame seeds

Steps:

  • Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
  • Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
  • About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
  • Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

Categories     Sauce     Fish     Steam     Boil

Yield makes 4 servings

Number Of Ingredients 4

1 1/2 pounds cod, red snapper, grouper, striped bass, sea bass, or halibut in 2 pieces or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt

Steps:

  • Put at least 1 inch of water in the bottom of a steamer (see Note), cover, and bring to a boil. Put the fish on the steamer's rack-making sure the rack is elevated above the water-cover again, and steam for 4 to 8 minutes, or until the fish is done. You must check often-taking care not to scald yourself when removing the steamer's lid-and stop the cooking the instant a thin-bladed knife meets no resistance when poking the fillet. (A good-sized halibut fillet may require 10 or even 12 minutes.)
  • Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.
  • Variation
  • Simplest Steamed Fish with Soy: You can drizzle the fish with anything you like in place of the olive oil and lemon. Try, for example, a drizzle of soy sauce and a little minced peeled fresh ginger and/or chopped scallion.

STEAMED WHOLE FISH



Steamed Whole Fish image

This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 fresh whole firm-flesh fish, such as red snapper, black bass, striped bass, or flounder (2 1/2 to 3 pounds and about 2 1/2 inches at the thickest part), cleaned and scaled (Ask your fishmonger to do this.)
2 large lemongrass stalks (2 ounces), woody ends removed, split lengthwise
1/4 cup loosely packed cilantro leaves plus, sprigs for garnish
1 piece (2 inches) fresh ginger, peeled and cut into julienne to yield 1/4 cup
1 to 2 limes, zested (2 tablespoons) and each lime halved
2 garlic cloves, thinly sliced lengthwise
4 scallions, julienned
2 tablespoons Asian fish sauce (such as nam pla)

Steps:

  • Prepare fish: Fit a wire rack in the bottom of a large roasting pan (17 1/2 by 12 inches) and add about 1 inch of water (it should come just below the top of the rack). Place pan over two burners on stove and bring to a boil over medium-high heat. Meanwhile, rinse fish well inside and out, scraping off any loose scales, and pat dry. Rest the fish on a shallow platter large enough to hold the fish. Tuck the cilantro, half of the lemongrass, and a third of the ginger inside the cavity. Scatter the remaining lemongrass and ginger along with the lime zest, garlic, and half of the scallion over the top of the fish and around the platter. Squeeze half of 1 lime over the fish and drizzle with fish sauce. (Reserve remaining scallion for garnish.)
  • Steam fish: Set the platter on the rack in the pan and cover the pan tightly with parchment-lined foil. Steam over medium-high heat until the fish is cooked throughout, about 10 minutes per inch of thickness (25 minutes for a 2 1/2-inch-thick fish). Test by inserting a sharp knife into the flesh near the backbone; the flesh should be opaque and offer little resistance.
  • Serve: Remove the foil and lift the platter from the pan, being careful not to spill the juices. Garnish with scallion and cilantro and serve immediately.

SIMPLE STEAMED FISH



Simple Steamed Fish image

Provided by Suzanne Hamlin

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 or 2 pounds whole, scaled fish like red snapper, rock cod, large flounder or black bass; or a thick chunk of striped or black bass
1 1/2-inch piece of ginger, peeled and cut in fine slivers
1 scallion, trimmed and sliced in thin strands lengthwise
2 cilantro sprigs, leaves only (optional)
3 tablespoons peanut oil
4 1/2 teaspoons soy sauce

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.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 0 grams

BASIC STEAMED FISH



Basic Steamed Fish image

I got this from About.com. I am looking for more recipes to use with my new bamboo steamer. I have a 2 layer steamer, so I was able to put the fish on the bottom rack and vegetables on the top and dinner was done in 10 minutes! I used tilapia fillets.

Provided by WI Cheesehead

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

4 (4 -6 ounce) fish fillets
2 tablespoons mirin (rice wine, or sub. dry sherry)
1/4 teaspoon granulated sugar (to taste)
1/4 teaspoon salt
2 -3 drops sesame oil
1 green onion, finely chopped
1 tablespoon cilantro, chopped (for garnish)
1 large lemon, cut into wedges (for garnish)

Steps:

  • Prepare the wok for steaming.
  • Rinse the fish fillets and pat dry with paper towels.
  • In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
  • Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
  • Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
  • Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
  • Serve hot, garnished with the chopped cilantro and lemon wedges.

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