Steamed fish in a steamer. Steamed fish. What is the best fish to steam?

Qingzheng Liyu, or steamed River fish , is a traditional Han (that is, Chinese) dish. Han Chinese are the largest ethnic group in the world, something like 19% of the world's population and 92% of China.
Despite its simplicity in preparation, the dish is very juicy, fragrant and, of course, tasty. To prepare this dish, a medium-sized carp, white carp, silver carp or crucian carp, weighing somewhere around 600-800 g, are suitable. The fish is cleaned of scales, gutted (gills and entrails are removed), vertical cuts are made on the carcass, then marinated (salt, pepper and sprinkled with Shaoxing rice wine) for a very short time, 20 minutes is enough. Then green onion arrows are placed in the abdomen, and thin slices of ginger are placed in the cuts on the carcass, and steamed for 10-15 minutes. As you can see from the description, the preparation is not at all difficult. The Chinese recommend using fresh fish. Incisions on the sides of the fish carcass not only allow the aromas of spices to penetrate deeper, but also to a large extent remove the unpleasant sensations from the presence of numerous small fish bones, with which nature has generously supplied river fish. The bones, when incised, are cut and become smaller (shorter).
The taste range of the dishes perfectly combines the tastes of river fish, ginger, green onions, and they are in perfect harmony with soy sauce. Incidentally, in Chinese national cuisine there is even a special kind of soy sauce for steaming fish. Fresh river fish (carp, crucian carp, silver carp and grass carp) are not uncommon in stores, so lovers Chinese food and fish can cook this uncomplicated and tasty dish at home.

INGREDIENTS:
freshwater fish (carp, grass carp, crucian carp) - 1 pc. (about 600-700 g),
green onion- 150 g,
ginger - a piece about 3 cm,
Shaoxing rice wine - 1 tbsp.,
soy sauce for steam fish - 20 ml,
ground black pepper - 0.25 tsp,
Sichuan pepper (huajiao) - 0.5 tsp,
salt - 0.5 tsp,
vegetable oil - 2 tbsp.

Rinse the carcass of the fish, remove the scales, remove the gills and entrails. Rinse with running water. Fins do not need to be removed.
On the sides of the fish carcass, make vertical cuts at an angle of 45⁰ (or so) at a distance of 2-3 cm from each other. It is worth remembering that river fish are bony, and by making cuts on the carcass, you reduce the size of the bones. By the way, the tail has more bones. While making cuts, you will feel a slight crunch - these are crucian bones.
Salt and pepper the fish carcass inside and out, then bend the fish carcass and salt and pepper the cuts on the sides of the carcass.

Place the fish carcass in a suitable container and drizzle Shaoxing rice wine on both sides. Leave to marinate for 20 minutes.

While the fish is marinating, rinse the green onion arrows, cut a piece of ginger into thin slices according to the number of cuts on the fish carcass. You don't need to peel the ginger.
In the abdominal cavity of the fish, put most of the onion arrows (or as many as you like, leaving 2-3 arrows). Put slices of ginger into the cuts on the fish carcass, put the fish carcass on a plate with sides, on which it is supposed to cook the fish in a double boiler.

Prepare the steamer for work, let it reach the state when the water boils and steam begins to be released. Carefully (you can get serious burns from hot steam), taking precautions, place a plate of fish in a double boiler (I have a special clamp device for this, which allows you to vertically lift and carry the plate even from a container with very small gaps between the wall of the pan and the plate ) and cover the steamer with a lid.
Steam fish for 10 minutes. Then turn off the heating of the double boiler and leave the fish in it without removing the lid for another 5 minutes. After that, open the lid, put on top of the carcass the green onion arrows left earlier and cut into pieces of 5-10 cm, put on top of the Sichuan peppercorns (huajiao). If desired, you can put straws from thinly sliced ​​chili peppers. Then drizzle with soy sauce.

Cover the double boiler with a lid and leave the fish for another 5-10 minutes under the lid. Then, again, carefully remove the plate with fish from the double boiler (now try not to spill the hot sauce gathered in the plate with fish). Transfer the fish carcass to a serving dish, pour over the sauce gathered in the plate and hot vegetable oil.

How to heat vegetable oil?
You can simply heat the oil in a ladle over a fire almost to a boil, or you can pour the oil into a heat-resistant cup and heat it in the microwave at full power for 30 seconds.
Use a potholder to take a container (albeit a microwave, but the mug of oil will also heat up) and use the oil for its intended purpose. By the way, also carefully, hot oil in contact with liquid will not fail to thank you with hot sprays. At the moment hot oil hits the onion and chili, a wonderful aroma will be heard, familiar to connoisseurs of Chinese cuisine.

For steaming, you can use both fresh and frozen fish. For frozen fish, add 5-10 minutes to the time given in the recipe.

Check the readiness of the fish with a knife: after the puncture, clear juice should stand out, and the meat should move away from the bones well.

Before steaming fish, be sure to salt and sour otherwise it will lose its shape and fall apart. If steam fish seems fresh to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and drizzle with white wine before simmering.

You can cook fish in a small amount of water - so that the water reaches half of the fish. It will be half poached and half steamed.

Steamed fish fillets are the fastest, but fish cooked whole is tastier. Instead of water for steaming fish, you can use the broth from the head, bones and fins of the fish.

If you don't like the smell of steamed fish, try this trick: add to water good tea (no artificial flavors).

For steaming fish you will need

750 g of fish, 1 tablespoon of flour, 1 tablespoon of vegetable oil, lemon juice, pepper, salt - to taste.

Put the prepared steamed fish in a saucepan, salt, pepper, add water to about 1/3 of the height of the fish (about 1.5 cups). Cover the pan with a lid and cook the fish for 15-20 minutes.

At the end of cooking, remove the fish, and cook from the remaining broth sauce. To do this, add flour, previously mixed with vegetable oil, to the broth, stir and let it boil for 5 minutes. Remove from heat, add lemon juice, stir, salt to taste and strain. Put the fish on a dish and pour over the resulting sauce. Serve separately with steamed fish boiled potatoes and pickles.

Steamed fish flavored

Ingredients:

3-4 perch fillets,
3-4 sheets Chinese cabbage,
3-4 sprigs of rosemary,
2 tbsp teas with jasmine or bergamot natural aromatization,
lemon juice, salt, white pepper to taste.

Cooking:
Water the fish lemon juice, salt, pepper. Pour the tea into the water tray. Put Chinese cabbage leaves in the steamer basket, put fish and rosemary on them. Cook for 15-20 minutes depending on the size of the fillet.

Steamed haddock rolls

Ingredients:
300-400 g haddock fillet,
2-3 bay leaves,
a mixture of peppers, lemon juice, salt to taste.

Cooking:
Rinse the fillet, squeeze lightly and dry with napkins. Pour the lemon juice over the fish, sprinkle with the pepper mixture, roll up and secure with toothpicks.

Pour water into a saucepan, put Bay leaf, bring to a boil. Put the fish rolls in a colander, put it on the pan and cover with a lid. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.

Salmon for a couple

Ingredients:
3-4 large salmon steaks,
2 carrots
1 onion
1 fennel head
2 celery stalk,
2 tomatoes
1 beetroot (optional)
greens: thyme, parsley - to taste,
spices: bay leaf, white wine vinegar, sea ​​salt, black pepper - to taste.

Cooking:

We will need a wide pan that allows you to put the steaks in one layer. Put enough coarsely chopped vegetables, herbs and spices in this pan.

If you put beetroot, it will color the broth and fish in a pleasant color. . Pour cold water 2-3 cm above the vegetables and bring to a boil over high heat. Put the steaks into the boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce the heat and cook for 5-7 minutes under the lid. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve steamed steaks with broth vegetables and save broth for soup or sauce.

With salmon cooked according to this recipe, you can cook many interesting lean dishes.

If it is finely chopped and mix with mashed potatoes and chopped parsley, you get fish cakes.

If salmon mix with boiled green peas and pasta, you get a wonderful warm salad.

You can add steamed salmon to couscous together with fennel, chili peppers and olives - you get an original, tasty and hearty meal. And you can bake a lean fish pie.

Baked fish in foil will not take you much time.

In order to cook baked fish in foil, we need: onions, potatoes, fish, cream, a bunch of dill and seasonings.

To begin with, we take the carcass of any fish, rinse it under running hot water, cut off the head and tail. We gut the fish.

Now we cut a couple of heads of onions into rings, cut a bunch of parsley. Salt and pepper the fish carcass to taste. You can sprinkle lightly with seasoning for fish. We make an incision on the abdomen and put onion and parsley in the fish.

We put the fish on foil, pour a small amount heavy cream and wrap well in foil. We put the fish in a preheated oven and cook for at least 40 minutes.

Steamed fish in Russian

Ingredients:
500 g white fish,
200 g fresh mushrooms(champignons, white),
100-150 ml of broth,
3 tbsp dry white wine
greens to taste.

Cooking:
Cleaned fish, chopped large pieces, place in a shallow saucepan. Place the mushroom slices between the pieces of fish. Salt, pepper, pour wine.

Pour boiling broth so that it half covers the fish, and cook under the lid for 15-20 minutes. When serving, transfer the fish with mushrooms to a warmed dish. You can serve lemon slices, lettuce, cucumbers or boiled potatoes as a side dish.

Armenian steamed fish

Ingredients:
1-2 small trout or other red fish,
1 bunch of green onions
1 bunch of tarragon
1 lemon
salt to taste.

Cooking:
Place a steamer in a saucepan or saucepan, fill with water and boil it. When the water boils, put the gutted, but unscaled fish, salt.

Stuff the fish with a mixture of chopped green onion, tarragon, and peeled lemon. Cover the pot tightly with a lid and cook over medium heat for 20-30 minutes depending on the size of the fish. Remove the skin from the scales and serve the fish hot. Dry white wine can be used instead of water.

And if you add a variety of sauces to steamed fish, these dishes will take their rightful place on your everyday table.

That's right: steam the fish! In a double boiler, fish will be much healthier than fried and much tastier than boiled, since it retains a maximum of nutrients. At the same time, cooking in a double boiler is a pleasure, the process is quite quick and simple. And the main advantage of this cooking method is that the fish in a double boiler is prepared without the use of fat, that is, the result is a dietary, light and healthy dish. But, like any other dish, steam fish has its own nuances. For example, the most delicious option there will be red fish in a double boiler, the brightest and most useful - fish in a double boiler with vegetables, the most tender and juicy - fish in a double boiler in foil. As you can see, there are many options for preparing this dish, and each of them can safely be called "fish in a double boiler." Recipes for these culinary dishes are on our website, study them, implement them in your kitchen. Rate the photos of each of these dishes, each version of fish in a double boiler. The photo will surely help you to correctly assess your capabilities and wishes. Therefore, the main recommendation: cook fish in a double boiler, recipes with photos of which you have studied better than others and are suitable for your family.

Many people wonder how much to cook fish in a double boiler. There is no definite answer, it all depends on the size of the fish or the pieces into which it is cut, on the type of fish itself, on the recipe for its preparation and preparation. In addition, the preparation of fish in a double boiler may take longer if it has been frozen, or the power of the device is not sufficient for this dish.

Therefore, in order to better understand how to cook fish in a double boiler, use the advice of experienced chefs:

You can also cook frozen fish in a double boiler, but at the same time, its cooking time must be increased by 10 percent;

To reduce unnecessary energy consumption and cooking time, fill the steamer tank with warm or even hot water;

Any sea and river fish is suitable for steaming, incl. - cod, sea and river perch, pollock, hake, mackerel, pink salmon, salmon, flounder - to your taste and degree of availability of the product;

Before laying in a double boiler, the fish needs to be slightly salted and acidified, so it does not lose its shape and does not fall apart;

Unleavened steam fish will taste better if marinated in soy sauce, wine vinegar, or olive oil with whatever spices you like. You can also flavor the fish with white wine;

If you also want to have an excellent side dish for fish for dinner, add your favorite vegetables (carrots, potatoes, eggplants, etc.) cut into small pieces into the steamer, which must be placed on the upper tier of the apparatus.

They are considered dietary and beneficial. With this method of processing, the products retain a maximum useful substances and vitamins. Dishes prepared in this way come out less high-calorie than those that are fried in a pan. Steamed fish - delicious treat Easy to prepare, quick, and the result will delight you with a delicate taste.

How to steam fish?

Steam cooking is even easier than it might seem at first. With this method of cooking, you do not need to ensure that the product does not burn. Also, you do not need to stand near the stove and control the whole process. But this option also has its own some features, which will be discussed below:

  1. Steamed fish, the recipe of which does not contain salt, may fall apart after heat treatment and lose its aesthetic appearance. Therefore, it is still recommended to lightly salt the product in advance or sprinkle with lemon juice.
  2. Both fresh and frozen products are suitable for this type of cooking. In the latter case, the cooking time should be increased by 5-10 minutes.
  3. One often hears the question of how much to steam fish. There can be no single answer here. It all depends on what is being prepared - fillet or carcass. The loin, cut into small pieces, will be ready in 10-15 minutes. For the carcass, it will take more time - up to 30-40 minutes.

Steamed fish with vegetables

It is very convenient, practical and useful to steam fish immediately with vegetables. With this approach, time will be saved, and a delicious side dish is ready right away. How to cook steamed fish with vegetables, read below.

Ingredients:

  • pangasius fillet - 300 g;
  • carrots - 100 g;
  • onion - 100 g;
  • lemon - 3 slices;
  • parsley;
  • salt.

Cooking

  1. The pangasius fillet is thawed, cut into small pieces, salted and placed on the steamer grate
  2. Put slices of lemon, onion, chopped in half rings, circles of carrots and sprigs of greens.
  3. Close the appliance and cook for half an hour.
  4. As a side dish, boiled rice or mashed potatoes are suitable.

Steam fish fillet


If someone thinks that steam dishes must be bland and tasteless, they are deeply mistaken. This recipe is a perfect example of that. The following describes steaming fish in Chinese style. Having tried it once, relatives will ask him to cook again.

Ingredients:

  • cod fillet - 500 g;
  • ginger root - 50 g;
  • green onions - 1 bunch;
  • cilantro - 1 bunch;
  • soy sauce - 3 tbsp. spoons;
  • Sesame oil- 3 tbsp. spoons;
  • sea ​​salt - 1 teaspoon.

Cooking

  1. The washed and dried fillets are rubbed with salt and grated ginger.
  2. Place in a steamer bowl for 10 minutes.
  3. Green onions and cilantro are washed, dried and chopped. Heat the sesame oil in a frying pan. The finished fish is placed in a bowl, poured with soy sauce, hot oil and crushed with chopped herbs. Everything is well mixed and served.

Steam fish cutlets are an excellent diet food that is suitable even for baby food. Cutlets are tender, juicy and very tasty. They can be served with or rice. Salad from fresh vegetables will also not be superfluous.

Ingredients:

  • hake fillet - 500 g;
  • medium-sized carrots - 1 pc.;
  • small onion - 1 pc.;
  • chicken egg - 1 pc.;
  • wheat flour - 2 tbsp. spoons;
  • marjoram;
  • dried dill;
  • salt.

Cooking

  1. Hake, along with vegetables, is ground in a meat grinder. The resulting mass is placed in a colander so that the excess liquid is glass.
  2. Drive an egg into the minced meat, add half the flour, salt, spices and knead well.
  3. Cutlets are formed, roll them in the remaining flour, place on the grill of the device and leave for 20 minutes.

Steamed red fish


How to cook steamed red fish so that the food comes out not only dietary, but also tasty? If you were asking this question, this recipe exactly for you. A fish with the aroma of herbs and greens in lemon sauce will definitely not leave anyone indifferent.

Ingredients:

  • salmon - 500 g;
  • greens - 100 g;
  • olive oil- 5 tbsp. spoons;
  • lemon juice - 2 tbsp. spoons;
  • salt;
  • pepper.

Cooking

  1. Salmon is well salted and peppered.
  2. All the greens are laid out in the bowl of the double boiler, and the fish is placed on it.
  3. Prepare 20 minutes.
  4. For the sauce, mix olive oil with lemon juice.
  5. Serve salmon on a pillow of greens, watering it with sauce.

Steamed fish in the microwave


Perhaps not every housewife knows that steamed fish without a double boiler can also be cooked. It would seem, how is this even possible? In fact, it is possible thanks to the microwave and cling film. How to do this, read below.

Ingredients:

  • loin of cod - 50 g;
  • grated ginger root - 1.5 tbsp. spoons;
  • chopped green onion - 3 tbsp. spoons;
  • soy sauce - 2 tbsp. spoons;
  • nut butter - 1 tbsp. the spoon;
  • sesame oil - 1 tbsp. the spoon.

Cooking

  1. The cod fillet is washed, dried with a paper towel and cut into large pieces.
  2. Spread them in a refractory container and sprinkle with grated ginger.
  3. Wrap tightly in cling film and for 5 minutes they are sent to the microwave, setting the device to maximum power.
  4. After the specified time, the steamed fish is ready! Sprinkle it with chopped green onions, sprinkle with soy sauce, pour over with a mixture of hot oils and serve.

Steam fish in a slow cooker


The multicooker has already fallen in love with the housewives for their invaluable help in the kitchen. She bakes, and cooks, and fries. At the same time, it does it better than traditional devices. She also cooks great steam dishes. How to cook steamed fish in a slow cooker, now you will learn.

Steamed fish not only contains more nutrients, it is also very tender and fragrant, due to the fact that steaming allows you to save the whole rich taste without giving it away to the broth as in more traditional cooking. Try this for your family. Rave reviews guaranteed!

Ingredients

    Allspice, lemongrass, bay leaf

Cooking

You can steam whole fish carcasses and fillet pieces. It is recommended to put a pillow of vegetables under the fillet, just as I laid manti on slices of peeled potatoes, for example. Or make individual foil substrates by puncturing holes in them. Clean the carcasses from the inside and rinse well. Save the skin, it will not let the fish fall apart during cooking, and at the end of cooking it will be easily removed, revealing tender meat.


If you will be steaming fish in a double boiler or slow cooker, follow the instructions. And I will tell you how to properly cook steamed fish, without a double boiler and a slow cooker, using only a pan and a wire rack. This method is also suitable for pressure cookers. Before cleaning, put a pot of water on the stove to boil, placing all the spices in it. I took lemongrass allspice and bay leaf for flavor. You can also use ready-made seasonings for fish. Salt water, of course, is not necessary. If desired, you can acidify with lemon juice and sprinkle with salt the carcass itself. I did not process spices in any way, everything later, when it is already ready.


Cut off the head and tail, they are good for the ear. Remove only the gills from the head and can be frozen for later use.


When the water boils, place the carcass of the fish on the grate and cover the pan with a lid. Boiling water should not touch pink salmon, we only need fragrant steam.

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