For steaming, we recommend using very fresh or fully defrosted fish. It is better to give preference to healthy sea fish, which has fewer bones, has a denser texture, and does not fall apart when heated, as it happens with freshwater, river fish. Mackerel, pike-perch, herring, cod, pollock, tilapia, sturgeon, halibut, hake, whiting, sterlet, burbot, beluga, and sea bass steamed are especially delicious. It is desirable to cook pike and salmon in another way (in the oven, on the grill, or in a pan).
Steamed Fish Recipes
Diet steamed fish is an uncomplicated and affordable dish, which is easy to prepare in a special steamer, multicooker, and even in the microwave. Such a steamed dish can be made not only with clean drinking water but also with a rich fish broth, strained with gauze or a sieve. Fish with a pungent odor, such as merlusa or hake, is better cooked in water mixed with a small amount of brew or a good strong tea without additional flavors and aromas. The main thing is to properly prepare the fillets and follow the proportions specified in the recipe.
- Time: 25 minutes.
- Several servings: 2 people.
- Calorie content: 132 kcal per 100 gr.
- Purpose: diet food, for lunch, for dinner.
- Cuisine: international.
- Complexity: medium.
Steamed pink salmon in the multicooker is a healthy dish that is easy to make with only 3 ingredients in 25 minutes. Useful pink salmon, which is called pink salmon, contains a lot of iodine, so it is recommended to introduce it in the diet for thyroid disorders. The dish will be even more flavorful if you add aromatic herbs, such as tarragon, peppermint, thyme, or sprigs of parsley, which go well with the fish. You can use orange or grapefruit instead of lemon to give the pink salmon a refined, slightly sweet taste.
- pink salmon – 250 g;
- rosemary – 1 sprig;
- lemon – 1 slice.
Method of preparation:
Dry the pink salmon well with a paper towel.
Put it on the foil.
Crush a slice of lemon in your hands. Drizzle sea fish fillets with freshly squeezed lemon juice.
Put a sprig of rosemary or any other aromatic herb on top.
Carefully place the fillets in the basket of the multicooker.
The edges of the foil fold upward so that the preparation resembles a shallow plate. If necessary, you can do without foil, but then the flavorful juice will simply drain to the bottom of the container of the multicooker. If all the juices remain in the foil, they will further soak the pink salmon fillets and make the fish even more tender, juicy and flavorful.
Set the mode “Steam cooking”.
Cook the pink salmon fillets for 20 minutes.
If desired, the pink salmon can be completely wrapped in banana leaves, foil, or parchment paper. In this case, the salmon will be even juicier. Such fillets are served immediately after cooking without unwrapping.
- Time: 35 minutes.
- Several servings: 3 persons.
- Calorie content: 64 kcal per 100 gr.
- Purpose: dietary meals, for lunch, dinner.
- Cuisine: International.
- Difficulty: medium.
Steamed Lenten fish with vegetables is a low-calorie, but a very healthy and nutritious dish with a light side dish. Pangasius contains a lot of protein, rich in iron, fluorine, potassium, and zinc. It is very important to properly prepare the fillets, carefully cleanse the fish from bones, scales, and fins. Instead of carrots and juicy onions you can use other ingredients, such as asparagus, eggplant, broccoli cabbage, young potatoes of small size. Serving will be spectacular and appetizing, as in the photo, if you give preference to small vegetables that do not need to be sliced.
- Pangasius – 350 g;
- carrots – 1 pc;
- lemon – 50 gr;
- onion – 1 pc;
- coriander – 50 gr.
Method of cooking
Filet of pangasius to dry, cut into small portioned pieces. Thaw frozen fish beforehand.
Put it on the wire rack of a steamer.
Spread lemon slices on pangasius fillets.
Add onion cut in very thin half-rings. The small onions can be left whole or cut in half.
Spread raw carrots on top, cut into slices or circles.
Place sprigs of fresh coriander or any other aromatic herbs on the carrot layer.
Close the steamer. The lid of the steamer should not be opened too often, so as not to reduce the temperature and loss of steam. Otherwise, steamed fish and vegetables will take longer to cook.
Cook the pangasius fillet for half an hour.