Some Chinese wedding banquets serve Cantonese steamed fish as one of the last courses, right before the last rice and noodle course. It is a traditional and simple dish.
That said, it’s also a dish that can be found on home dinner tables on any old weeknight. That’s how you know it’s not just easy…it’s really delicious.
One or two simple ingredients that you probably already have in your fridge and pantry are all you need. Come to think of it, I’d never written the recipe down before this. We’ve made it so many times that everyone in the family can make it in their sleep.
You’ll get the hang of it quickly too. It’s such an easy and delicious way to prepare fish.
Note: This recipe was originally published in October 2013. We have added new photos, clearer and more detailed instructions, metric measurements, and a video to the recipe. You can enjoy it now!
Steaming fish is one of the healthiest, easiest ways to prepare seafood. The gentle cooking method preserves nutrients while enhancing the natural flavors of the fish But with so many fish options out there, it can be tricky to know which are best for steaming. In this comprehensive guide, we’ll walk through the top fish for steaming, cooking tips, and simple recipe ideas to help you make deliciously steamed fish at home.
Why Choose Steaming?
Steaming has many advantages when it comes to cooking fish. For starters, it’s a very healthy cooking method since no additional oils or fats are used. The fish cooks in its own juices, retaining nutrients. Steaming also brings out the pure, fresh flavor of the fish, without overpowering it.
Another benefit of steaming is the fish remains tender and moist, never drying out. The gentle heat perfectly cooks delicate fish like cod, snapper, and tilapia. Lastly, steaming is one of the quickest and easiest cooking methods. It takes only 6-10 minutes to cook fish fillets thoroughly.
The Best Fish for Steaming
While virtually any fish can be steamed, some varieties are better suited than others In general, look for fish with firm, flaky white flesh and mild flavor. Here are some top options
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Tilapia – This affordable fish has a delicate, mild taste that lets seasonings shine. An excellent choice for beginners.
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Cod – With its snow-white flesh, cod is a very mild fish that cooks up tender and flaky.
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Halibut – Prized for its sweet, succulent meat, halibut steams beautifully.
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Snapper – Snapper has lean, delicate meat that steams up light and flaky.
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Sea bass – From its firm texture to its adaptable flavor, sea bass is one of the most popular fish to steam.
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Salmon – Richer in flavor with firmer flesh, salmon is a heartier choice that steams well
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Sole – With its thin fillets, sole cooks quickly and remains tender when steamed.
No matter which fish you select, always make sure it is fresh. Look for bright, clear eyes and vibrant red gills when buying whole fish. For fillets, the flesh should look glossy and firm, not dull or mushy.
Preparing Fish for Steaming
Proper preparation is key to delicious steamed fish. Here are some tips:
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For whole fish, clean and scale the fish, then score the flesh 2-3 times on each side. This allows flavor to penetrate.
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Cut the fish into portions or fillets for even cooking. Thicker cuts may need longer cooking time.
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Pat the fish dry with paper towels before steaming. Excess moisture can make it soggy.
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Consider marinating fish 10-30 minutes before steaming to intensify flavor. Marinades with ginger, garlic, citrus, or soy sauce work well.
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Lightly oil the steamer basket or plate first. This prevents delicate fish from sticking.
Steaming Techniques
Steaming fish is simple, but following a few techniques will ensure perfect results:
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Use a tight-fitting lid so steam can’t escape. A bamboo steamer or pot with a steamer insert works great.
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Fill the base with 1-2 inches of water. Refill water as needed to keep steam steady.
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Arrange fish fillets in a single layer without overcrowding so steam reaches all sides.
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Keep an eye on the time, as most fillets take only 6-10 minutes to cook through.
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Gently check fish for doneness using a fork. When it flakes easily, it’s done.
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Never leave fish steaming more than needed, as overcooking makes it dry out.
Simple Steamed Fish Recipes
Ready to put your new steaming skills to work? Here are 3 easy recipe ideas:
Basic Steamed Fish and Veggies
- Fish fillets
- Broccoli, carrots, green beans
- Lemon wedges
- Salt and pepper
Arrange fish in steamer basket with veggies. Steam 6-8 minutes until fish flakes. Serve with a squeeze of lemon.
Asian Steamed Fish Packets
- Fish fillets
- Julienned ginger
- Soy sauce
- Scallions
Make individual foil packets with fish, ginger, scallions and soy sauce. Steam packets 8-10 minutes.
Citrus Steamed Fish
- Fish fillets
- Lime, orange, or lemon slices
- Cilantro
- Olive oil
- Salt and pepper
Top fish with citrus slices and cilantro. Drizzle with olive oil and season. Steam 7-9 minutes.
Steaming Whole Fish
While steaming fillets is quicker, you can also steam a whole fish for a dramatic presentation. Choose snapper, trout, or branzino for whole fish. Prep the fish as described above. Stuff the cavity with aromatics like lemon, herbs, or sliced ginger and garlic. Then steam a 1-2 pound whole fish 15-20 minutes, until flesh is opaque.
Tips for Flavoring Steamed Fish
One final benefit of steaming fish is it takes well to all kinds of flavors. After steaming, try drizzling with sauce or sprinkling on fresh herbs and spices. Here are some tasty options:
- Soy sauce, sesame oil, scallions, and crushed red pepper
- Lemon butter with parsley or dill
- Mango salsa with lime and cilantro
- Ponzu sauce spiked with grated ginger
- Herbes de Provence and olive oil
- Caper, cornichon, and whole grain mustard sauce
With so many choices, you can enjoy a different flavor every night of the week!
In conclusion, steaming is one of the best cooking methods to prepare delicious, healthy fish dishes. Focus on choosing fish with firm, flaky textures like tilapia, cod, snapper, and bass. Then all it takes is a quick steam and a splash of flavor to enjoy seafood at its finest. So grab your steamer basket and start cooking up some tender, succulent steamed fish tonight.
How Long Do You Steam Fish?
Steaming fish goes pretty quickly, especially with the fish fillets we’re using in this recipe.
If you’re looking to make a whole fish, check out our comprehensive recipe for Chinese Steamed Whole Fish. As with any protein, bones make it take longer to cook, which can make it harder to tell when your fish is done.
But the type, size, and thickness of your fish fillet will still change the amount of time it takes to steam.
For small, thin filets, your fish may cook in as little time as 4-5 minutes. Thicker, larger filets will take longer.
How do you know when the fish is done? Just poke a hole in the thickest part of the filet with a dull butter knife. The fish is done when the butter knife falls through the fish easily, without resistance.
It’s best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed. Avoid overcooking the fish, as it can get tough or rubbery!.
What If I Don’t Have a Wok or Steamer?
For years, people have used a wok, a bamboo steamer, and a steaming rack and lid to steam fish or any other food.
A lot of restaurants have steam ovens or big multi-level steamers, but a big wok is still the most versatile way to steam food, especially if you’re cooking a big fish or filet. For more ideas and tips on steaming, see our post on Chinese Steaming Techniques.
As you’ll see in that post, not having a steamer or wok is ok. You can simply use a large pot or deep skillet with a lid. If you want to steam something, you can use a rack or put an empty tuna can in 1-2 inches of water. Voila! You have a steaming setup.
Check out our Chinese cooking tools page for more information on tools you need for steamed dishes. Check out some of the simple plate-lifting tools that can make your life easier when you’re working with hot plates.
This Steamed Fish is EASY to make – Chinese Steamed Fish with Ginger & Onion
What is the best fish for steamed dishes?
Based on these criteria, here is a comprehensive list of the best fish for steamed dishes: 1. Salmon Renowned for its rich flavor and firm texture, salmon is an excellent choice for steaming. Its high omega -3 fatty acid content adds nutritional value and contributes to its moist, flaky texture.
How do you choose a fish for steaming?
This method is particularly suitable for fish with delicate flesh, as it prevents them from drying out or becoming tough. When selecting fish for steaming, several factors come into play: Firmness: Fish with a firm texture, such as salmon, halibut, and sea bass, hold their shape well during steaming, preventing them from breaking apart.
How to steam fish in a steamer?
Place some sectioned green onion stalks on the steaming dish and place the fish on top. This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. The green onion also helps to remove fishy aroma 4. ENOUGH WATER IN THE STEAMER Make sure you fill up the steamer with enough water.
Is steaming fish healthy?
Low-fat cooking: Steaming requires minimal or no added fats, making it a heart-healthy option. Promotes hydration: The moist environment created during steaming helps retain the fish’s moisture, resulting in a juicy and flavorful dish.