Conventional Method

Metal steamers contain perforated baskets that sit above the simmering liquid at the bottom. Steam filters through the perforations and cooks the fish. Here, plaits of mackerel, snapper and sole are steamed over a simmering court bouillon.

1. Add court bouillon to cover the bottom of the steamer and bring to a simmer. Arrange the fish in a single layer in the basket. Place the basket over the simmering liquid. Cover and steam (see chart).

   

2. The fish is ready when it is opaque. Test it with a fork: the flesh should feel moist and render.