Best 7 Full Steam Ahead Fish Recipes
Are you in pursuit of a culinary escapade that promises a harmonious blend of flavors, textures, and aromas? Look no further than "Full Steam Ahead Fish," a tantalizing dish that beckons your taste buds on a journey of gastronomic delight. This exceptional recipe is an ode to the delicate flavors of fish, masterfully steamed to perfection, resulting in a dish that is both healthy and bursting with natural goodness. As you embark on this culinary adventure, you'll unveil the secrets to selecting the freshest fish, preparing it with meticulous care, and infusing it with an array of aromatic herbs and spices. The result is a culinary masterpiece that will leave you and your loved ones savoring every morsel.
Here are our top 7 tried and tested recipes!
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
CHINESE-STYLE STEAMED FISH
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
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
FULL-STEAM-AHEAD FISH
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
Provided by Annacia
Categories Orange Roughy
Time 16m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
- Tuck 1 or 2 whole basil leaves into each cut.
- Rub fillets with garlic and ginger.
- Place peppers and asparagus in a steamer basket.
- Top with fish.
- Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
WHOLE STEAMED FISH
Threads of fresh ginger and scallions are placed atop whole fish and hot oil is poured over it to release the aromatic scents and flavors. A lightly sweetened soy-based sauce ties the whole dish together.
Provided by Vivian Jao
Categories Dinner
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Prep the fish: If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.
- Season the fish: Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it's scored.
- Prep the sauce and hot oil: While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside. Add the oil to a small saucepan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 16 g, SaturatedFat 1 g, Sodium 714 mg, Sugar 3 g, Fat 3 g, UnsaturatedFat 0 g
OVEN ROASTED LINE FISH
Make and share this Oven Roasted Line Fish recipe from Food.com.
Provided by Norahs Girl
Categories Spicy
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blend honey, soy sauce, garlic and salt.
- Brush fish thoroughly on both sides with mixture.
- Oil a baking tray lightly and heat in the oven at 180 C until piping hot.
- Add fish and roast for 7-10 minutes, or until cooked through but still faintly pink at the bone.
- Serve immediately with either Chinese noodles or angel hair pasta and for a special touch add a fine sprinkling of chilli flakes and a drizzle of olive oil.
STEAMED WHOLE FISH WITH FRESH GINGER RECIPE BY TASTY
Here's what you need: fresh ginger, green onions, whole red snapper, canola oil, sugar, soy sauce, sesame oil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pan of water to boil and set a steamer basket on top. Place a plate inside the steamer basket.
- Peel the ginger with a spoon, then slice. Julienne half and set aside.
- Cut the green onions into 2-3 inch (5-7 cm) pieces. Thinly slice half and set aside.
- On the plate in the steamer, place the sliced ginger and cut green onions. Place the whole fish on top and cover with the lid. Steam for 8-10 minutes, or until the fish is cooked through--check by poking a chopstick through the thickest part of the flesh. Remove the fish from the steamer and transfer to a serving platter.
- Make the sauce: In a small bowl, combine the sugar, soy sauce, and sesame oil. Mix well.
- Scatter the sliced green onions and julienned ginger over the fish, then pour the hot oil and sauce on top.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 57 grams, Sugar 2 grams
STEAMED WHOLE FISH
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
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.
Tips:
- Choose the right fish: For steaming, choose firm-fleshed fish that will hold their shape, such as salmon, cod, halibut, or tilapia.
- Prepare the fish: Before steaming, rinse the fish under cold water and pat it dry. You can also remove the skin and bones if desired.
- Season the fish: Season the fish with salt, pepper, and other desired herbs and spices. You can also add a drizzle of olive oil or lemon juice.
- Use a steamer basket: Place the fish in a steamer basket over a pot of simmering water. Cover the pot and steam the fish for 6-8 minutes per inch of thickness, or until the fish is cooked through.
- Check for doneness: Insert a fork into the thickest part of the fish. If the fish flakes easily and is opaque all the way through, it is cooked.
- Serve immediately: Steamed fish is best served immediately with your favorite sides, such as roasted vegetables, rice, or quinoa.
Conclusion:
Steaming is a healthy and delicious way to cook fish. It is a gentle cooking method that preserves the delicate flavors and nutrients of the fish. By following these tips, you can steam fish perfectly every time. So next time you're looking for a healthy and flavorful meal, give steamed fish a try!
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