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Video:How to Steam Fish

with John Mitzewich

Steaming is a delicious way to cook fresh fish. This healthy technique takes only 10 minutes, and produces moist, flaky fish every time. Learn how easy it is to steam fish in a bamboo steamer.See Transcript

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Transcript:How to Steam Fish

Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how easy it is to steam fish. So you say you can't cook fish? Anyone can cook fish using one of these steamers - a simple, cheap, bamboo steamer.

Using Bamboo Steamers

You can stack these, they are usually sold with two compartments, but I'm only going to use one. If you want to do vegetables in the first one, it's good for that. So, while we prep our ingredients, bring half a stockpot of water to a rapid boil.

Steamed Fish Veggies

In the meantime, I'm going to cut up some aromatic vegetables, I'm going to go with a very basic Asian theme here - some green onions, some slivered ginger, and some julienne red pepper for some sweetness.

Flavoring the Steamed Fish

Then we need a little bit of a sauce to flavor this before and after. I'm going to do the juice of 1/2 lemon, 1 tsp soy sauce, a drizzle of toasted sesame oil, maybe 1/2 tsp, and a little splash of fish sauce (optional).

The fish I'm using is rock cod, also known as red snapper. I have to small whole fish here, still on the bone, about 7-oz each. I like to make a few slashes in it - to me that helps the flavor get inside, and helps it cook a little more evenly.

How to Steam the Fish

You can also use filets for this, and almost any firm, white-fleshed fish will work. I like to put a piece of parchment down first, and then the fish. Some use a plate, but I find the steam and the water collect on the plate and the fish is sitting in water.

We're going to stick some slivers of ginger in the slashes and top with the green onions and peppers. And then drizzle over half of the sauce. You can see how simple the preparation is, very simple flavors.

Our water is at a rapid boil. Very important, it's got to be at a full boil. Place the steamer on top, you can see the steam coming up through the slats. Throw the lid on, and this steams for exactly 10 minutes.

Testing Steamed Fish Doneness

The rule of thumb is 10 minutes per inch of fish thickness. You can adjust, if yours is half as thick check after 5 minutes. It will be done when it starts to flake, or flake away from the bone. We're going to transfer to our serving plate.

So, if you are afraid to cook fish, try steaming fish. You're going to love it - it's easy, delicious and very healthy. We're going to add a little fresh green onion to garnish, and drizzle over the rest of the sauce.

That is so light, fresh, and delicious. It requires no cooking skill at all…no offense. You can see how juicy, moist and succulent that fish is. I really hope you give this a try. Say goodbye to that big oily, greasy, splattering pan of frying fish, and say hello to some delicious, light steamed fish. Enjoy!
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