Ever wonder how long you should steam fish in an electric steamer? It’s one of those things that you usually just figure out as you go along. The best guide I’ve found is:
-Use a lower temperature setting-Don’t overfill the steamer-Check for doneness with an instant-read thermometer (under 90 seconds should be good)
Here’s a step-by-step guide showing you how to properly steam fish:
Table of Contents
1. Select The Right Cut
It’s very unlikely that you’ll find an exact match for the cut of fish you have in mind. That’s why I always recommend trying various pieces of fish rather than going for the cheapest and most commonly available option. The worst thing you can do is go for the first piece of fish you see, so make sure you try out a couple of different varieties.
For example, let’s say you want to steam some salmon for dinner. There are many varieties of salmon, each with its own unique flavor and texture. You’ll normally find two types: Pink and Red. The former is often flaked and has a smooth, sweet flavor while the latter is slightly fattier and has a richer flavor. Naturally, you want to go for the one that suits your taste buds the best.
2. Remove The Head And Tails
Before you begin cooking, you’ll need to remove the head and tails from the fish. You can either do this manually or with the help of a pair of sturdy kitchen scissors. Once you have the head and tails removed, place the body of the fish on a cutting board and cut it in half, lengthwise. You’ll now have two flat, shiny surfaces that can be used for further cutting.
3. Liberally Season & Cut The Fish Trough The Middle
The inside of a fish is commonly called the “belly” while the outside is the “skin”. Seasoning a fish before you cook it ensures that its taste buds are not dormant and that it will get its flavor from the seasoning rather than the cooking medium. Seasoning also helps protect the fish from overcooking and allows you to gauge the doneness of the fish perfectly.
Seasoning can be done using a combination of herbs and spices of your choice. Just remember that the liquid component should be at least 3 inches deep in the dish you use for cooking. Some examples of liquids that can be used are water, wine, tomato juice, or vegetable broth. Another tip is to use a brush to remove any excess seasoning that may have settled to the surface during cooking. Doing this both before and after you cook the fish will help bring out its flavor and make it easier to cleanse your palate between each bite.
4. Place The Fish On A Paper Plate
To steam fish, you need to prepare the following:
- a fish
- water (with some ice added for better preservation)
- a basket or a bowl
- a wire rack (to elevate the fish while it steams)
- a pair of fish knives
- a metal spatula
- a paper plate
- a spoon
- a pair of kitchen scissors
The first step is to place the fish on a paper plate. This ensures that it will not slide around during cooking and helps the whole process go more quickly. You should also cover the plate with plastic wrap to keep the fish moist and ensure that it doesn’t dry out while it steams.
5. Secure The Basket Or Bowl
To speed up the process of cooking, you should place the basket or bowl that you’ll use to hold the fish in it. This will ensure that the fish stays immersed in the hot liquid and does not float to the top. The water should reach at least 2 inches above the top of the fish.
There are two ways to secure the basket: Either use a few bungee cords to tie it closed or put a brick in the bottom of the dish to secure it. The first option is ideal when using a perforated steamer basket while the latter is perfect for those using a solid-bottom one. Make sure you choose the right pot or pan to use based on the type of fish you’re cooking and how you want it to look when done.
6. Place The Wire Rack On Top
To keep the fish from falling through the holes in the bottom of the pot, you’ll need to use a wire rack to elevate it. You can either put the rack inside the pot or on the outside. The position of the wire rack is important; it should be directly above the fish so that the air bubbles stay trapped around the fish as it steams.
If you’re using the inside method, the best place to put the rack is in the middle of the pot. Otherwise, if you’re using the outside method, you can either place it on the stove top or over a heat source. Just make sure that the source of heat is elevated enough so that the liquid in the pot does not come into contact with it. This could result in serious damage to both your kitchen and your wallet. Remember that the more you use, the more you’ll need. That’s why I recommend buying good-quality appliances and tools rather than cheap ones.
7. Pour Enough Water Into The Pot
You need to ensure that the water level is at least 2 inches above the top of the fish. The general rule is one inch of water per inch of fish. This will help keep the water at a constant temperature and make the process of heating and steaming more efficient.
Make sure to pour the water slowly while rotating the pot to avoid any splashing or scalding. When the water is completely melted, you can add more ice to the pot to further lower the temperature and continue steaming for a couple more minutes. You can also use a handheld immersion blender to create a thick, creamy sauce to pour over the finished product.
8. Bring The Water To A Boiling Point
There are several tips to bring the water in your steamer to a boiling point. First, you need to bring the water in the pot to a rolling boil. The best way to do this is by using a heat-conducting trivet or a heat sink. Second, you need to continue to boil the water for a couple of minutes after you’ve brought it to a rolling boil. Finally, you need to remove any excess bubbles that may have formed on the surface of the water. This is easily done by drawing the pot over a sink and gently running water over it until the bubbles disappear. Don’t worry about over or under-cooking your fish in this manner; you’ll be able to tell exactly when it’s ready by looking directly at it.
9. Place The Fish On A Cutting Board
When the fish is cooked, it should be rested on a cutting board for a few minutes before serving to let the juices redistribute and reabsorb into the flesh. This is also a good place to cut up the fish for further use or sale. Always cut on the diagonal rather than across to minimize the amount of time it takes to cleanse your palate between bites.
10. Serve The Fish
When your fish is ready, it should be served immediately. You can either put it on a plate or just drop it in a bowl. Be sure to season it as soon as it comes out of the steamer and serve it hot so that all the juices redistribute and reabsorb completely into the flesh. Good luck out there!