Indulge in a culinary journey with our guide to creating the perfect curried oven-steamed fish, an aromatic and flavorful dish that will tantalize your taste buds. This easy-to-follow recipe combines the succulent flavors of tender fish, fragrant spices, and a creamy coconut curry sauce, creating a delectable meal that is both visually appealing and bursting with exotic flavors. With just a few simple ingredients and a few easy steps, you can create a restaurant-quality dish that will impress your family and friends. Follow our step-by-step guide to discover the secrets of cooking a mouthwatering curried oven-steamed fish that will leave you craving for more.
Here are our top 5 tried and tested recipes!
LEMONY STEAMED FISH
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
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
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
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
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
SIMPLE STEAMED FISH
Provided by Suzanne Hamlin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
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
CURRIED OVEN STEAMED FISH
I love steamed fish, but my husband doesn't. This is the only way that I can get him to eat fish that isn't fried or raw. :-) The curry flavor is not spicy, and helps tone down the "fishiness" of the fish. If you can use fresh spices, the flavor will be better. This recipe is inspired by my favorite curry recipe. For the ZWT6 Wild card challenge No Nonsense Nibblers.
Provided by Random Rachel
Categories Asian
Time 35m
Yield 3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 385.9, Fat 22.6, SaturatedFat 13.3, Cholesterol 54.2, Sodium 241.8, Carbohydrate 42.1, Fiber 3.8, Sugar 1.3, Protein 4.8
Tips:
- Choose the right fish: Firm-fleshed fish like cod, salmon, or tilapia are best for steaming.
- Marinate the fish: Marinating the fish in a mixture of herbs, spices, and oil will add flavor and moisture.
- Use a flavorful cooking liquid: The cooking liquid will steam the fish and add flavor. Use a combination of water, broth, wine, or coconut milk.
- Steam the fish until cooked through: The fish is cooked through when it flakes easily with a fork.
- Serve immediately: Steamed fish is best served immediately, while it is hot and flaky.
Conclusion:
Curried oven-steamed fish is a healthy and delicious way to cook fish. It is a simple dish to make, and it can be easily customized to your liking. With its tender flesh and flavorful sauce, this dish is sure to be a hit with your family and friends.
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