Steamed fish is cooked by steam, which doesn’t add extra fat or oil. There are many types of steamers available, and white-fleshed, delicate fish species are better suited for steaming. Aromatics such as herbs, crab, lemon, or wine can be added to the liquid for flavor.
Steamed fish is cooked by the application of steam. The heat sources are not applied directly to the fish itself but to a liquid which boils, producing steam. Steamed fish is popular with people on a health conscious diet as it does not add extra fat or oil to the fish like other cooking methods. Steamed fish is also less likely to succumb to cooking errors such as overcooking, resulting in dryness or burning.
Foods that are steamed are cooked in a way that prevents the food from coming into direct contact with the cooking utensil or container to which the heat is applied. There are many types of steamers available, including bamboo steamers, pots with raised inserts, perforated, and steamers designed to be used with almost any pot or pan. They can be wire mesh or perforated metal with a grid of holes, or in the case of bamboo steamers, made from woven plant fibers.
Some types of fish are better suited to steamed fish dishes than others. White-fleshed, delicate, textured fish species such as big fish, whitefish, and sole tend to be better for steaming than fish species with very flavorful, firm flesh. This is a generalization, however, and there is no hard and fast rule. Salmon, for example, is a fish with a very strong flavor that is well suited to steam cooking. Fish can be steamed whole or as fillets or even steaks.
The steamer insert or pan holds the fish above a liquid, usually water, and a cover is placed over the bundle, the tighter the better. Heat is applied, causing the liquid to boil, producing steam. The steam wets the fish, cooking it. Steamed fish can take a little longer to cook than fish cooked by other methods because steam is limited by its maximum temperature. Steamed fish tends to cook more evenly than fish cooked by other methods as well and is characterized by a moist, flaky texture.
Steamed fish gets little flavor from the cooking process, unlike fish cooked by many other methods. While water is usually the liquid used to steam the fish, sometimes aromatics such as herbs, crab, lemon, or wine seasonings are added to the liquid, giving the fish subtle, subtle flavors. Other things can be added depending on the region, as steamed fish is found in many cuisines around the world. In some oriental recipes, whole fish are stuffed with ginger and other flavorings before cooking. The fish itself can be marinated in advance or seasoned with citrus or herbs while cooking.
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