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Fish steamers are becoming popular among home cooks as they offer a gentle way to cook fish without overcooking. Stainless steel or copper steamers are preferred and can be used on the stovetop or in the oven. Adding flavors like lemon, garlic, and ginger can enhance the taste.
As almost everyone knows, fish is good for you. Low in fat, easy to digest and filled with omega 3 oil, there’s plenty to recommend it. Of course, when fish is mishandled and dropped into bubbling oil, it loses its healthy claim to fame. That’s why more and more home cooks are studying commercial or homemade fish steamers, which allow you to cook fillets, steaks, or whole fish to perfection.
Most cooks prefer a stainless steel or copper fish steamer. It should be long and narrow so that fish of different lengths can fit without bending. Water is poured into the bottom of the fish steamer, with a rack placed over it, and the fish settles on the rack, ready for its relaxing steam bath.
Nearly all fish steamers are designed for use in the oven or on the stovetop. The idea is to bring the water to a simmer as soon as possible and keep it there long enough to heat the fish to the point of a moistly tender completion. Steaming offers the gentlest possible way to cook fish, and many cooks favor it because it causes much less frequent overcooking than other methods.
When shopping for a fish steamer, look for one that is dishwasher safe. Copper steamers are much more expensive and are favored by restaurateurs and caterers. Stainless steel steamers are suitable for most home cook budgets; 18/10 surgical stainless steel offers good weight. The steamer must measure at least 45cm in length.
There’s nothing wrong with steaming a fish using plain water, but the results will be considerably more bland than if a few tasty additions are thrown into the swim. A handful of chopped carrots, a small onion and a little lemon will delicately perfume the delicate fish. Heartier guys like tuna and salmon can handle some added garlic too.
After all, there is no one-size-fits-all water rule when it comes to steaming foods. Creative home cooks might try experimenting with other liquids by adding white or red wines, beer, or steamed vinegar for fish. Chicken broth or coconut milk will give the fish a distinctive flavor.
Adding ginger, sesame oil and tamari sauce gives steamed fish a Chinese accent. By substituting a stalk of lemongrass or some chilli, the fish will be imbued with a subtle hint of Thai. Thyme, red allspice and scotch peppers added to the simmering liquid transform steamed fish into a mini Jamaican vacation.
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