A fast & low-fat cooking method for fresh fish and shellfish.
Steaming is a widely used method for cooking fish and shellfish. With minimal added seasoning, this cooking method keeps all the taste and texture of seafood.
- Ideally, to steam a whole fish, you need a large pot & lid, a steaming rack and a deep plate that can be fitted into the pot easily. Alternatively, steam in a bamboo steamer over fresh vegetables.
- You could also use a roasting tray with a rack (perhaps one from an oven or grill) and cover the fish with aluminium foil.
- Place the steaming rack into the pot, fill with 50 mm of water.
- Place the fish on the plate. When the water is boiling, put the dish on top of the steaming rack; keep the lid on until the fish is cooked.
- To check if the fish is cooked, insert a knife into the thickest part of the fish. If the flesh is loosening from the bones easily it is ready.
- Remove the pot from the heat. Remove the lid to avoid overcooking.
- It normally takes 7 to10 minutes to steam a whole fish but depending on the thickness of the fish or shellfish that you are cooking, steaming time will vary. Allow at least 20 to 30 minutes when steaming large shellfish like crab and lobster.