Over the past few decades, the fashion for a healthy lifestyle has become widespread, and often even somewhat ridiculous. Of course, first of all, healthy eating, and lastly, morning exercises. What is easier, to create the appearance of a healthy diet.

I have often heard that people, because of certain beliefs, refuse meat, fish, eggs, alcohol, smoking, etc. If the last points can only be welcomed, then the refusal of meat and fish is perplexing. Although, everyone has their own quirks. But now is not about that.

Cooking homemade food for a healthy diet provides for certain rules and canons. I read somewhere that the basis of any diet is the ability to steam food. Remember, as soon as it becomes necessary to recall dietary dishes, the first thing that comes to mind is steam cutlets. This makes sense, since steamed foods without the addition of fat and spices are great for dietary nutrition, especially for digestive and heart problems.

Unfortunately, in our country and in Western countries, steaming is not popular. But in the countries of Asia and the East, steam dishes are a huge part of culinary traditions. Some of the oldest dishes prepared with steam are couscous and rice. In Asia, the steamer is a woven bamboo basket with a lid. Everything is much simpler with us. It is unlikely that there is a purchased specialized double boiler in at least every tenth kitchen. Most often they use a fashionable multicooker.

Most people use a regular saucepan with a lid, into which a grate or perforated insert is inserted. Boiling water in a saucepan is great for steam cooking. Importantly, such a device does not take up much space and is easy to clean.

Once we cooked steamed fish, and since then steamed fish is often included in our diet. Even in the famous "Book about tasty and healthy food" a whole chapter is devoted to steamed fish, and the readers were told that steamed fish is tastier and healthier than boiled fish.

Steam cooking is the best way to cook most common foods, especially vegetables and fish. Exceptions are foods that require more processing, for example, pieces of meat, or those foods that require intense boiling to cook.

Steamed fish is very convenient to cook. Steamed fish does not have to be cooked without salt and spices, and in general without everything. I'll put it this way. For me, steam cooking is a way of cooking food, not a way to define myself as “I only eat healthy food”. We steam using common spices, mostly without fat, thickeners and a little salt.

Steamed fish. Step by step recipe

Ingredients (2 servings)

• Fish (notothenia) 4 pieces
• Salt, multi-colored pepper peas, coriander peas, dry aromatic herbs optional
• Lemon, butter, parsley optional

1. Steam cooking is a basic cooking method that works for almost any fish you wish to cook. When I say any, I mean the types of fish available, and not exactly the exotic fish that are rare. Most often, inexpensive sea fish and the so-called "red" in color or river fish are bought for home cooking. From river fish, pike perch and catfish are ideal for steaming. However, steamed bass is very tasty, but peeling it is no pleasure. We cook cod, pollock, and nototenia from steamed sea fish.

   Notothenia carcasses for steaming

2. The difficulty in steaming fish lies, first of all, in the fact that it is difficult to catch the moment when the fish is ready. If you overexpose fish in a double boiler, the meat becomes watery and tasteless. Therefore, we focus on a time of 12-15 minutes. And depending on the type of fish, we slightly change this time, but not significantly.
3. From inexpensive fish, I advise you to use notothenia, as well as for. This fish is sold in the form of small carcasses with the head and tail cut off. The fish is easy to clean, the meat is tasty and easy to cook. Fish carcasses are usually small, portioned. For a good breakfast, two fish are enough per serving. Clean carcasses from scales and remnants of entrails. Be sure to cut off your fins. Rinse the carcasses of notothenia under running water and dry with napkins.
4. In a mortar, grind peas of black or colored pepper, coriander peas and a pinch of dry aromatic herbs (oregano, basil, sage, etc.). Mix spices with a little fine salt.

   Grind spices in a mortar

5. Make 4-5 shallow cuts across the carcass from the sides of the fish. Not to the spine, otherwise the fish will fall apart during cooking, just cut it by 4-5 mm. This is necessary, otherwise the steamed fish will deform during boiling. Rub the fish with a mixture of salt and spices. Leave on for 10 minutes. However, if for some reason the use of spices is unacceptable, these points can be omitted. Then I advise you to throw 1 tsp into the water of the steamer. dry mint or dry aromatic herbs.

   Slice the fish from the sides and grate with spices

6. Prepare your existing steamer. I use a 5 liter stainless steel pot with a high-legged metal grate. Pour water into a saucepan to a level not reaching 5-6 cm to the wire rack. Put the saucepan on the fire and cover. Bring water to a boil. Fish is best obtained with intense steam production.
7. Put prepared fish carcasses in a double boiler. The fish should not come into contact with each other and with the sides of the pan, otherwise you will not get a steamed fish, but a baked fish. All fish should lie freely on the insert wire rack. Place the lid on the steamer. The fire under the pan should be as high as possible.

   Put prepared fish carcasses in a double boiler

8. The steamed fish begins to cook immediately. Cooking time approx. 12 minutes. This is usually sufficient. If the fish are thick, add 1-2 minutes. If not fish carcasses are being prepared, but thin fillets, then the cooking time can be reduced. But, in any case, the fish should be steamed for at least 10 minutes. Do not overdo the fish in a double boiler, it will become watery and lose its taste.

During strict Lent, the only permitted animal product is fish. According to the strict monastic charter, it can be eaten for only two days for 7 long weeks: on the feast of the Annunciation of the Most Holy Theotokos and on the feast of the Lord's Entry into Jerusalem (Palm Sunday). And if the Annunciation falls on Holy Week, then there is only one fish day left! We, laymen, are not expected to make such sacrifices, so we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for an organism weaned from heavy food? The best option is steamed fish. “Culinary Eden” has compiled a selection of selected steamed fish recipes especially for those fasting.

First, a little theory. Previously, a special elongated pot with a double perforated bottom was used for steaming fish. Now steamers have successfully replaced it. If you still haven't got this important appliance, use a metal or silicone insert in the pan. If this is not the case, you can put several forks or metal lids on the bottom of the pot to raise the fish above the water. Or you can do it even easier and cook fish on a pillow of vegetables - you will get both fish and vegetable garnish for it. You can boil the fish in a little water - so that the water reaches half of the fish. This will be half steaming and half steaming. In any case, steamed fish will be much healthier than fried fish and much tastier than boiled fish, since it retains more nutrients.

Almost any sea and river fish is suitable for steaming: cod, sea and river bass, pollock, hake, mackerel, pink salmon, salmon, red mullet, flounder - to your taste and wealth. For steaming, you can use both fresh and frozen fish. For frozen fish, add 5-10 minutes to the time indicated in the recipe. Check the readiness of the fish with a knife: after the puncture, a clear juice should stand out, and the meat should move well from the bones.

Before steaming, the fish must be salted and acidified, otherwise it will lose its shape and fall apart. If steamed fish looks bland to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and drizzle with white wine before boiling.

The fastest way to cook fish fillets is steamed, but fish cooked whole is tastier. Instead of steaming fish, you can use broth from the head, bones and fins of the fish. To do this, cook the head without gills, bones and washed fins for 40-50 minutes with onions, parsley and your favorite spices. Strain the finished broth through a sieve. After steaming the fish, this broth can be used to cook a soup or sauce.

If you're not fond of the smell of steaming fish, try this trick: add good tea (no artificial flavors) to the water. Oolong (medium fermented rolled tea) is ideal. Instead of fresh tea, you can use a large amount of used tea leaves, which will also give the steam a pleasant aroma. Naturally, the water in which the tea was boiled can no longer be used.

If you already have a steamer, here are some simple steamed fish recipes:

Ingredients for 1 serving:
1 small whole fish (sea bass, red mullet),
2 potatoes,
1 carrot
1 zucchini,
1 lemon slice
1 tsp mixtures of garam masala (cardamom, coriander, cloves, cumin, cinnamon, pepper, nutmeg),
1 tbsp greens (cilantro, dill),
1 tbsp vegetable oil,
fresh ginger, salt to taste.

Preparation:
Rinse the fish, peel, remove the fins and pat dry with a napkin. Combine spices, herbs, grated ginger and salt and rub the inside and outside of the fish with this mixture. Place a slice of lemon inside. Cut the vegetables into julienne and fry in vegetable oil for 3-5 minutes so that they remain crispy. (Carrots and potatoes first, then zucchini.) Season the vegetables with salt, pepper and transfer to the basket of the double boiler. Place the fish on top and cook for 20-30 minutes depending on the size of the fish. In cooked fish, the meat should be easily separated from the bones. You can cook steamed fish with vegetables without potatoes. In this case, it is recommended to serve it with boiled rice.

Ingredients for 1 serving:
1 salmon steak,
2 tbsp teriyaki sauce,
2 tbsp rice vinegar,
some green onions and fresh cucumber.

Preparation:
Rinse the salmon steak, pat dry with napkins, place in the center of a large piece of foil and brush with teriyaki sauce. Drizzle the vinegar over the steak, sprinkle with chopped green onions and finely chopped seedless cucumber. Wrap the foil in an envelope, place in a double boiler and cook for 15-20 minutes.

Ingredients:
400-500 g cod fillet,
2-3 cm fresh ginger
a bunch of green onions,
a bunch of cilantro,
2-3 tbsp soy sauce,
2-3 tbsp sesame oil
1 tsp sea ​​salt.

Preparation:
Dry the fillet pieces with paper towels, rub with salt and ginger and cook in a double boiler for 5-7 minutes. At this time, chop the onion and cilantro, heat the sesame oil in a pan. Put the fish from the double boiler into a bowl, pour over soy sauce, sprinkle with onions, stir. When the oil is hot, pour it over the fish and stir so that all the pieces are evenly covered with oil.

Steamed fish fragrant

Ingredients:
3-4 perch fillets,

3-4 sprigs of rosemary,
2 tbsp tea with jasmine or bergamot of natural aroma,
lemon juice, salt, white pepper to taste.

Preparation:
Pour the fish with lemon juice, salt and pepper. Pour the tea into the water tray. Put Chinese cabbage leaves in a double boiler basket, put fish and rosemary on them. Cook for 15-20 minutes depending on fillet size.

Ingredients:
1 whole carp (1-1.5 kg),
1-2 champignons
1 onion
2 tbsp chopped greens (onion, cilantro),
1 tsp ground ginger
2 tbsp white wine,
salt and pepper to taste.

Preparation:
Gut the carp, rinse thoroughly, clean, remove the gills. Make oblique cuts on the sides at intervals of about 2 cm. Salt and pepper the fish from the inside and outside, rub with ground ginger. Put the mushroom slices in the cuts, and inside the onion and greens mixture. Place the carp in a double boiler, pour over the white wine and cook for 20-25 minutes.

Ingredients:
1-1.5 kg of cod or other white fish,
2 oranges,
1 tbsp sage,
2 tbsp olive oil,
salt, pepper - to taste.

Preparation:
Wipe the zest from the oranges with a grater, remove the white rind, and cut the pulp into slices. Heat the olive oil in a skillet, sauté the sage and brown the orange slices for 1 minute on each side. Cut the fish fillet and cut it in portions of 100-200 g. According to the number of portions, cut out rectangles 40x50 cm from parchment.Place the fish on one side of the rectangle, sprinkle with orange zest, salt, pepper, put 1-2 circles of orange on top and roll the edges tightly envelope. Place the fish envelopes in a double boiler and cook for 15-20 minutes. You can also serve in envelopes.

In general, happy owners of steamers can refer to the user manual for steamed fish recipes. And then we will tell you how to steam fish without a steamer, using ordinary pots.

Steamed haddock rolls

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

Preparation:
Rinse the fillets, squeeze lightly and pat dry with napkins. Pour lemon juice on the fish, sprinkle with the pepper mixture, roll into rolls and pin with toothpicks. Pour water into a saucepan, put bay leaf, bring to a boil. Place the fish rolls in a colander, place in a saucepan and cover. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.

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

Preparation:
We need a wide saucepan that allows us to stack the steaks in one layer. Put sufficiently coarsely chopped vegetables, herbs and spices in this saucepan. If you put beets, it will color the broth and fish in a pleasant color. Pour cold water 2 to 3 cm above the vegetables and bring to a boil over high heat. Place steaks in boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce heat and cook for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steaks with the broth vegetables and leave the broth for the soup or sauce.

With salmon cooked according to this recipe, you can cook many interesting lean dishes. If it is finely chopped and mixed with mashed potatoes and chopped parsley, you get fish cakes. If you mix salmon with boiled green peas and pasta, you get a wonderful warm salad. You can add steam salmon to couscous along with fennel, chili and olives - you get an original, tasty and satisfying dish. Or you can bake a lean fish pie.

The same approach to steaming fish is used in Russian cuisine. With our mushrooms and without Mediterranean vegetables, the result is no less interesting.

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

Preparation:
Put the peeled fish, cut into large pieces, in a shallow saucepan. Place the mushroom slices between the fish pieces. Season with salt, pepper and wine. Pour in the boiling broth so that it covers half of the fish and cook, covered, for 15-20 minutes. When serving fish with mushrooms, transfer to a preheated dish. For a side dish, you can serve lemon slices, lettuce, cucumbers or boiled potatoes.

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

Preparation:
Install a special device for steaming into a saucepan or stewpan, fill it with water and boil it. When the water boils, place the gutted, but not scaled fish, salt. Stuff the fish with a mixture of chopped green onions, tarragon, and peeled lemon. Cover the pan tightly with a lid and simmer over medium heat for 20-30 minutes, depending on the size of the fish. Peel off the scales and serve the fish hot. Instead of water, you can use dry white wine.

Steamed fish is not boring or monotonous at all. By following these guidelines and recipes, you will be able to prepare real delicious meals on every fish fasting day. And if you supplement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.

As you know, steamed food is much healthier than cooked in a pan. Such food is not fatty, healthy and does not contain carcinogens that are formed during frying. If you are a supporter of proper and healthy nutrition, then our selection is for you. We offer several delicious and healthy recipes for steaming fish. And if earlier there was an opinion that only people with problems of the gastrointestinal tract cook steamed food, now more and more people are thinking about proper nutrition and increasingly include steamed food in their diet.

Steamed fish - a delicious selection of healthy recipes

If you have fresh fish, we suggest cooking it in a double boiler. The meat will be tender and juicy, and the fish itself will remain healthy and less nutritious. These recipes are especially good for children. So, the first recipe we suggest you cook steamed salmon steak.

Steamed salmon steak

Ingredients:

• Salmon steaks (salmon)
• Salt and ground pepper to taste
• Herbs
• Sesame
• Lemon

Preparation:

To prepare such a fish, you will need an ordinary double boiler, an electric double boiler, a special multicooker container, or, in the absence of the following, you can use an ordinary saucepan and a colander.

Wash the steaks, salt and pepper to taste. Sprinkle with aromatic herbs.

We put the fish in a double boiler. We cook for 30 minutes, this time will be enough for the fish to steam well.

Put the finished steaks on a plate and sprinkle with sesame seeds. You can serve boiled rice or steamed vegetables as a garnish for steamed fish steaks.

Enjoy your meal!

Steamed tilapia

On the shelves of stores, you can increasingly find tilapia fillets, if you bought such a fish and are thinking of what to cook from it. we advise you to steam the fillets.

Ingredients:

• Tilapia fillet
• Lemon juice
• Salt and pepper to taste

Preparation:

If the fillet is frozen, thaw it at room temperature. Pour the lemon juice over the pieces of fish. salt and pepper. You can season with your favorite spices or herbs.

Let the tilapia fillets sit for 15 minutes and marinate.

Lubricate the surface of the steamer on which you will place the fish with vegetable oil.

Arrange the fish in one layer, turn on the double boiler. The meat is tender, so it takes 15 minutes to cook.

Put the steamed tilapia fillet on a plate, garnish with lemon rings and herbs. As a side dish, boiled potatoes. boiled rice or fresh vegetables.

Bon Appetit!

Steamed fish in Russian

An interesting and original recipe for steaming fish. Cooking consists in the fact that the fish with vegetables is half filled with broth and cooked under a lid in a saucepan. The meat that is not dipped in the broth is steamed, which comes from the boiling broth. It turns out a very tasty and healthy dish.

Ingredients:

• White fish - 500 gr
• Fresh champignons - 200 gr
• Dry white wine - 3 tbsp
• Broth - 100 ml
• Greens to taste

Preparation:

Wash the fish, cut into pieces. Place pieces of fish or fillets in a low saucepan. Season with salt and pepper.

Wash the mushrooms and cut into pieces. Place the mushrooms between the fish pieces. You can add to mushrooms and other vegetables, those that you like.

Pour wine over the fish and vegetables. Pour in the hot broth so that it only covers half of the fish. Cover the pot with a lid and set it on gas.

Steam the fish for 15 minutes.

Serve as a side dish with such a fish in Russian style, it is best of all to boil potatoes and salad.

Steamed fish with herbs

Cooking time: 15 minutes
Quantity: 5 servings

Ingredients:

• Fillet of sea bream or perch - 1 kg
• Lemon - 1 piece
• Pinch of salt and pepper
• Olive oil
• 1-2 cloves of garlic, chop
• Herbs (coriander, fresh onion, oregano, basil, and parsley)

1. Defrost fish fillets and rinse. Brush with olive oil and season with salt and pepper on all sides.
2. Rinse the greens, cut into 5 cm pieces and lay them around the fish.
3. Cut the lemon into slices and place on top of the fillet.
4. Brush the fillet with chopped garlic.
5. In an oven preheated to 75 ° C, steam the fish for 15 minutes.

Serve steamed sea bass with boiled potatoes or rice and fresh vegetables.

There are many situations when it is necessary to use steamed fish in the diet. This includes dietary meals, children's meals, or fasting. In light of this popularity, there are a number of options for its preparation, thanks to which you can make really tasty and healthy seafood for the whole family at home.

Benefit and harm

Steamed seafood is a very healthy, nutritious and simply delicious dish that stands out with a low calorie content, and in combination with vegetables, mushrooms or cereals prepared in the same way, deserves inclusion in the diet of children and adults. In addition, steamed fish retains its visual appeal, thanks to which such second courses can be safely used not only in the everyday diet, but also for serving a festive meal.

Steamed fish can be cooked according to different recipes, which allows you to make your usual diet more varied and at the same time balanced. This cooking technology does not require the use of additional butter or vegetable fat, and the cooked sea or freshwater carcass remains juicy, with tender and tasty meat. The main thing is to choose the right recipe, as well as choose the appropriate set of spices and garnishes.

In particular, the benefits of such processing for dietary and children's menus are relevant, since seafood during cooking is not saturated with excess fats and carcinogens that are released from the oil during frying.

The positive features of steamed fish are that the prepared product does not lose its natural characteristics, such as aroma, color, appearance, during such processing. This also applies to the chemical composition, which, under the action of steam, is stored in the product, saturating the human body with useful vitamins and microelements during use.

An important point is the fact that most of the water-soluble nutrients remain 100% in seafood, since they do not come into contact with oil or broth when steamed. In the course of such cooking, the saturation of the cooking dish with harmful impurities that are present in ordinary tap water used in standard cooking is excluded.

The tremendous benefit of steamed fish is that the product is much easier to digest, eliminating the uncomfortable feeling of heaviness in the stomach after eating. In addition, taking into account the chemical composition and nutritional value of steamed fish, it can be noted that such a dish will not contain harmful cholesterol and toxins that adversely affect the functioning of the whole body. Such a low-calorie diet has a beneficial effect from the inside, while simultaneously improving the condition of the skin, hair and nails, prolonging the overall youth of the body.

Steamed fish, properly cooked using a multicooker, double boiler or ordinary saucepan, with regular use, normalizes the functioning of the nervous system, and has a positive effect on the functioning of the brain. According to doctors, steamed seafood acts as a preventive measure aimed at preventing the development of diseases associated with the cardiovascular system.

In addition to the undeniable benefits for the body, steaming fish takes much less time, and the process itself will be associated with a minimum amount of hassle.

As for the possible harm, in this case, we can note some duality in the benefits of phosphorus, which is contained in fish, since this substance is rather poorly absorbed by the human body.

Fish selection

The very first and most important recommendation when steaming seafood is the need to use fresh fish, due to the maximum benefits from the use of just such a product. If it is not possible to purchase freshly caught products, then before heat treatment, the frozen carcass should be properly thawed, and this process should be gentle: without using the aggressive effects of boiling water, which can spoil the taste of the fish, and a microwave oven, since this device will make the meat dry.

Choosing the main ingredient, it is worth giving preference to marine fish, which, as a rule, will have much fewer small bones, and the fillet itself, after heat exposure, will retain its elastic consistency, as a result of which the portioned pieces will not turn into porridge.

The most popular remains mackerel, herring, pollock, hake, blue whiting, burbot, cod and perch. It is unlikely that you can cook delicious pike or salmon with steam, so for such fish it is better to prefer other cooking options.

If you have to work with defrosted products, then an additional 10 minutes should be added to the time required for cooking. The fact that the dish is already ready for use will be indicated by the presence of light juice, which will stand out from the seafood at the site of the fillet puncture. In addition, if the meat moves freely from the bones, then it is no longer necessary to cook it.

Preparation of ingredients and cooking times

The technology of steaming fish requires standard preparatory work with the product. This applies to cleaning the carcass from scales, evisceration, removal of the head and fins. If the recipe requires it, then the carcass will also need to be divided into portions or fillets. It is not necessary to purchase a whole seafood for cooking; you can cook already cut fish without a steamer (in a multicooker or a mantover), which is sold in chilled portions.

However, a product prepared independently or bought in a store needs to be processed with a set of spices or seasonings; you can also use a variety of marinades for these purposes. As a rule, to improve the taste and juiciness of sea or river fish, before steaming it is soaked in soy sauce, wine or wine vinegar, rubbed with salt and seasonings, and freshly squeezed lemon juice or lime juice is used.

To make the fillet more tender, it is recommended to pre-soak it in coconut milk or pickle it when using basil, cilantro, cloves or garlic.

The fastest way to steam a seafood fillet will turn out, however, as practice shows, the fish that has undergone heat treatment as a whole will be tastier.

If steam processing of fish involves the use of a microwave oven, then the dish in the form of portioned pieces is sent to the device under a closed lid and the oven is turned on at maximum power, leaving the product to cook for about a quarter of an hour. But in the matter of selecting the optimal time for bringing the fish to full readiness, one should focus on the size and thickness of the pieces of the product itself.

If the fillet is soft when pierced with a fork, it means that the dish can be removed from the device and served.

In the case of cooking fish in a pan using a steam basket, after the liquid used has boiled, the seafood should be cooked for about 10-20 minutes if the cut carcass is supposed to be processed. Whole fish can only be cooked after 30 minutes.

To make the smell of cooking seafood less strong, you can add a little loose leaf tea to the water while steaming the dish without additional flavor enhancers or aromas.

Recipes

Today, dietary cuisine is becoming more and more popular, so there are also a lot of ideas for cooking steamed fish. Among the variety, the most successful options should be highlighted.

To make a low-calorie seafood with vegetables, you will need to purchase the following set of ingredients:

• lemon - 1 piece;
• fillet of any sea fish - 400-500 grams;
• cilantro;
• carrots - 1 piece;
• onion - 1 piece.

Step-by-step work algorithm.

• First of all, you should prepare fillets for heat treatment. For this, the product is crushed in portions.
• The lemon must be washed, cut into thin slices.
• Place the fish on the grid of a multicooker, put citrus wedges on top.
• Chop the onion rings, cut the carrots into medium-thick strips or small circles. Place the vegetables on top of the fish, then place the cilantro sprigs.
• Close the lid of the device. Cook on Steam for about 25-30 minutes.

A delicious and beautiful steamed fish can be made from the following foods:

• haddock - 500 grams;
• sugar - 3 grams;
• tomato paste - 2 tablespoons;
• flour - 1 spoon;
• lemon - 1 piece;
• laurel, pepper mixture, salt;
• onion - 1 piece;
• sunflower oil.

Work technology.

• Cut the fish into portions or fillet. Pour lemon juice over seafood, grate spices and salt on both sides. Leave to soak for 10 minutes.
• After the specified time has passed, send the product to a double boiler, steam for a quarter of an hour.
• Peel and chop the onion in half rings, simmer in a frying pan with a little oil, add salt, sugar and tomato paste, simmer at minimum temperature, stirring thoroughly. Then add the specified amount of flour to the composition, beat the sauce until smooth.

Serve the fish with tomato marinade on top, or pour it into a saucepan and serve separately.

Steamed fish can also be made quickly in the microwave. To do this, prepare the following set of ingredients:

• cod fillet - 200 grams;
• nut butter - 2 tablespoons;
• ginger - 20 grams;
• soy sauce - 2 tablespoons;
• sesame oil - 2 tablespoons.

Algorithm of actions.

• Rinse the seafood and dry well from moisture, cut into portions. Put the product in a heat-resistant container, pour a small amount of nut oil on top, grate with spices. Cover the container with the fish with foil or cover with a suitable lid.
• Seafood should be cooked at maximum power for about 10 minutes. To make sure that the dish is ready, you can unfold the covering material - if the fish has become dull in color, then it will not need further heat treatment.
• After the cod is cooked, two types of oil should be heated in a wok or in a frying pan, pour the resulting composition over the seafood before serving, sprinkle with soy sauce.

In a double boiler, you can cook very tasty and low-calorie carp. The composition of the dish:

• fish carcass - 1 kilogram;
• mushrooms - 150 grams;
• onion - 1 piece;
• fresh herbs to taste;
• ginger - 3-4 grams;
• dry white wine - 2 tablespoons;
• salt, black pepper, paprika.

Work algorithm.

• First, you should cleanse the seafood, remove the head and entrails. With a sharp knife, form longitudinal cuts throughout the carcass, chop the mushrooms, put them inside.
• Grate the seafood on top and inside with spices, salt and ginger. Chop the onion and herbs, put them in the belly.
• In this form, the fish must be placed in a double boiler, pour wine over the carcass. After 20-30 minutes, the dish can be served to the table.

With what to submit?

Among all kinds of table setting for serving steamed fish, vegetables, especially potatoes and boiled rice, remain the most popular as a side dish.

However, lovers of exotic options prefer to eat fish in Thai style with hot and spicy spices, for example, ginger, sesame and hot pepper sauce. Also, as a suitable side dish for steamed seafood, you can use pickled, pickled or salted vegetables, stewed stew from a vegetable mix, which you can make yourself or buy frozen in the supermarket.

A good combination is fish with boiled beets or cabbage, fresh lettuce, tomatoes, green beans, corn or olives. Moreover, the side dish can be either simple, consisting of one ingredient, or complex, where the set of vegetables can be adjusted based on personal taste preferences.

In order to guarantee the selection of the most compatible products with each other, it is necessary to take into account the type of fish used.

If you are preparing fatty seafood, then it is better to eat it with light foods, and for drier meat it is worth additionally preparing the sauce. This can be black oil, mayonnaise or hollandaise sauce, mushroom or nut dressing options.

For information on how to steam pollock in a multicooker, see the next video.

That's right: steam fish! In a double boiler, fish will be much healthier than fried and much tastier than boiled fish, since it retains the 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 is cooked in a double boiler without using fat, that is, as a result, a dietary, light and healthy dish is obtained. But, like any other dish, steamed fish has its own nuances. For example, the most delicious option would be red fish in a double boiler, the brightest and healthiest - 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 cooking options for this dish, and each of them can be safely called “fish in a double boiler”. There are recipes for these culinary dishes on our website, study them, implement them in your kitchen. Check out the photos of each of these dishes, of each type 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, the recipes with the photo 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, cooking fish in the steamer may take a long time if it has been frozen or the power of the machine is not sufficient for this dish.

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

Frozen fish can also be cooked in a double boiler, but the cooking time must be increased by 10 percent;

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

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

Before putting the fish in a double boiler, you need to salt and acidify a little, so it will not lose its shape and will not fall apart;

Fresh steamed fish tastes better when 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 fish side dish for dinner, add your favorite vegetables (carrots, potatoes, eggplants, etc.) cut into small pieces into the steamer, which should be placed on the upper tier of the appliance.