STEAMING


STEAMING

Steaming, like poaching, is ideal for those who want to avoid adding extra fat to their diet. Many types of fish from whole fish to delicate fillets can be steamed. Shellfish can be particularly suitable for steaming and produce a delicious broth.

You can use a standard steamer or improvise by placing a cake rack in a roasting pan. To the steamer, add your choice of a variety of liquids, from water to fish stock. Just make certain that it's a mild liquid, one that will not overpower the flavor of the fish. Bring the liquid to a simmer.

To prepare fish for steaming, rinse it under cold water and set in on the steaming rack, making certain that the fish is above and not resting in the liquid. Season, if desired, with fresh or dried herbs and cover pan. Gently cook, 6-12 minutes per inch thickness, until it is just opaque throughout.