The healthiest way to cook fish, and widely used in Thai cuisine. Simply place portions or whole fish in a steamer over 2-3cm of boiling water. Whole fish can be stuffed with herbs and is also good with aromatic flavours added around the fish. Scallops are good for steaming this way.
Another method is to fill the base of a large pan with seaweed, add enough water or wine to create steam (but not cover the fish), place portions or whole fish on top, cover with a lid and steam over a medium to high heat
Mussels and other molluscs are also best steamed in the same way but without the seaweed. Fish can also be steamed in a microwave, but the portions must be of even thickness.
Purchase a stainless steel steamer or oriental bamboo steaming tower
Add herbs and spices to steaming liquor
Pay attention to thickness of fish and steam accordingly until fish is firm to the touch
Chef’s Tips...
Shellfish is terrific cooked in this way
Wrapping seafood portions in lettuce, cabbage, spinach or even seaweed can add flavour, shape the seafood and helps keep flesh tight together and retain moisture.
