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Steaming Fish
Appears in
Published 1991
Steaming is a delicate way of cooking, ideal for cooking fish, but steamed fish can taste bland. To avoid this, lay flavourings such as herbs and vegetables underneath the fish and sprinkle other aromatics over the top. The fish can also be lightly marinated before steaming to add extra flavour.
If you want, after steaming reduce the liquid slightly to thicken and make a sauce for the fish. Or, you can serve the fish simply sprinkled with flavourings, such as fresh herbs, lemon juice or soy sauce. Pieces of steamed fish are also excellent cooled and then used in salads.
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