Recipes for cooking fish in a steamer. Steamed fish Frozen fish in a steamer

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Appetizing fish cooked with vegetables, mushrooms, rice or other steamed ingredients is a low-calorie, healthy and very tasty dish for the whole family. Steamed dishes can be introduced into the children's diet and added to the diet menu to make it balanced and varied. This method of heat treatment eliminates the use of vegetable oil and butter, so sea or freshwater fish turns out to be especially tender, juicy and literally melting in your mouth. You just need to trust the proven recipe and choose the right products and spices.

What is the best fish to steam?

For steaming, it is recommended to use very fresh or completely defrosted fish. It is better to give preference to healthy sea fish, which have fewer bones, have a denser texture and do not fall apart during heat treatment, as happens with freshwater and river fish. Steamed mackerel, pike perch, herring, cod, pollock, tilapia, sturgeon, halibut, hake, blue whiting, sterlet, burbot, beluga and sea bass are especially tasty. It is advisable to cook pike and salmon in a different way (in the oven, on the grill or in a frying pan).

Steamed fish recipes

Dietary steamed fish is a simple and affordable dish that can be easily prepared in a special steam basket, slow cooker, and even in the microwave. Such a steam dish can be made not only with clean drinking water, but also with saturated fish broth, strained with gauze or a sieve. Fish with a strong odor, such as whiting or hoki, is best cooked in water mixed with a small amount of tea leaves or good strong tea without additional flavoring and aromatic additives. The main thing is to prepare the fillet correctly and follow the proportions indicated in the recipe.

In a slow cooker

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 132 kcal per 100 g.
Cuisine: international.
Difficulty: medium.

Pink salmon steamed in a slow cooker is a healthy dish that is easy to make with just 3 ingredients in 25 minutes. Healthy pink salmon, which is called pink salmon, contains a large amount of iodine, so it is recommended to include it in the diet for diseases of the thyroid gland. The dish will be even more aromatic if you add aromatic herbs, such as tarragon, peppermint, thyme or parsley sprigs, which go well with fish. Instead of lemon, you can use orange or grapefruit to give pink salmon a refined, slightly sweet taste.

Ingredients:

pink salmon – 250 g;
rosemary – 1 sprig;
lemon – 1 slice.

Cooking method:

Dry the pink salmon thoroughly with a paper towel.
Transfer to foil.
Lightly mash the lemon wedge in your hands. Sprinkle sea fish fillets with freshly squeezed lemon juice.
Place a sprig of rosemary or any other aromatic herb on top.
Carefully place the fillets into the multicooker basket.
Fold the edges of the foil up so that the workpiece resembles a shallow plate. If necessary, you can do without foil, but then the aromatic juice will simply drain to the bottom of the multicooker container. If all the juices remain in the foil, they will additionally saturate the pink salmon fillet and make the fish even more tender, juicy, and aromatic.
Set the “Steam” mode.
Cook pink salmon fillet for 20 minutes.
If desired, pink salmon can be completely wrapped in banana leaves, foil or parchment paper. In this case, pink salmon will turn out even more juicy. This fillet is served immediately after cooking without unwrapping.

With vegetables

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 64 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Lean steamed fish with vegetables is a low-calorie, but very healthy and nutritious dish with a light side dish. Pangasius contains a large amount of protein, rich in iron, fluorine, potassium and zinc. It is very important to properly prepare the fillet, thoroughly cleaning the fish from bones, scales and fins. Instead of carrots and juicy onions, you can use other ingredients, for example, asparagus, eggplant, broccoli, small new potatoes. The serving will be spectacular and appetizing, as in the photo, if you give preference to small vegetables that do not need to be chopped.

Ingredients:

pangasius – 350 g;
carrots – 1 pc.;
lemon – 50 g;
onion – 1 pc.;
cilantro – 50 g.

Cooking method:

Dry the pangasius fillet and cut into small portions. Frozen fish must first be thawed.
Place on a special steamer rack.
Spread the sliced lemon over the pangasius fillet.
Add the onion, cut into very thin half rings. Small onions can be left whole or cut in half.
Distribute raw carrots, cut into cubes or circles, on top.
Place sprigs of fresh cilantro or any other aromatic herb on a layer of carrots.
Close the steamer. The lid of the steamer should not be opened too often to prevent the temperature from dropping and loss of steam. Otherwise, the steamed fish and vegetables will take longer to cook.
Cook the pangasius fillet for half an hour.

Steamed red fish

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 171 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Steamed red fish is a healthy, tender and fantastically tasty delicacy, rich in vitamins and macroelements. Salmon will be even juicier if you first marinate it in a mixture of high-quality olive oil and spices - saffron, ground black pepper, sage. The longer the fish is marinated, the richer the taste and pleasant texture it will acquire. The aroma of salmon will be truly unique if you add a little coconut milk, cloves, a pinch of ground cumin, and a few drops of rice or dry white wine to the steamer water.

Ingredients:

salmon – 500 g;
olive oil – 5 tbsp. l.;
lemon juice – 2 tbsp. l.;
salt - a pinch;
greens – 100 g.

Cooking method:

Dry the salmon on both sides with a paper towel.
Sprinkle steak with salt. If desired, you can use sea salt.
Rinse the greens thoroughly. Fill with clean water for at least half an hour so that small particles of dirt settle at the bottom of the container. Rinse again and drain in a colander.
Arrange herbs (such as cilantro, parsley and arugula) in a steamer bowl. If desired, the “base” of greens can be replaced with a cabbage leaf or thinly sliced vegetables, which can be used as a side dish.
Place fish on top.
Steam the salmon for 20 minutes. The fish is considered ready when the meat is no longer transparent and easily falls apart into pieces.
Separately combine olive oil and lemon juice. Beat with a whisk, fork or mixer until smooth.
Serve the prepared salmon warm or hot on a bed of herbs.
Before serving, pour the sauce generously over the fillets.

How to steam fish in a double boiler

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 92 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

In a steamer it is easy to cook not only portioned pieces of fillet, but also whole fish, for example, carp. The prepared carcass can be stuffed with aromatic herbs, carrots, lard, white bread mixed with a raw egg, porcini mushrooms and champignons. Before adding mushrooms, you can pre-boil them. Other types of fish can be prepared into delicious rolls. To do this, each fillet is rubbed with a mixture of herbs and spices, carefully rolled up and secured with wooden skewers. In each roll you can wrap a block of raw carrots, chopped onions or greens.

Ingredients:

carp – 1.5 kg;
champignons – 6 pcs.;
chives - to taste;
white wine – 2 tbsp. l.;
onion – 1 pc.;
ginger – 10 g.

Cooking method:

Wash and gut large carp. Remove gills, scales and fins.
Make deep slanting cuts into the fillets. The distance between cuts should not exceed 2 centimeters.
Thoroughly rub the carp carcass with ground ginger inside and out.
Cut the mushrooms into not too thin slices.
Cut the onion into very small cubes or thin half rings. Mix with chopped chives.
Stuff the carp with a mixture of onions and chives.
Place champignon pieces into the cuts.
Carefully transfer the prepared carcass into a double boiler. If desired, you can put a handful of thuja (coniferous shrub) shavings on the bottom of the steamer, which will make the aroma more subtle and interesting.
Pour over dry white wine.
Steam the carp for 25 minutes.
If desired, serve with boiled rice and thick Japanese teriyaki sauce.

With eggplants

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Sea bass cooked with eggplant and steamed garlic acquires a stunning aroma thanks to the addition of tea. It is advisable to give preference to high-quality black tea with jasmine or bergamot (fruit or berry additives are not suitable). Tea, which can be replaced with strong tea leaves, is poured directly into the water tray. With this method of cooking, the perch turns out no less juicy than when baked in a sleeve. The finished dish is served warm with pickled cucumbers, boiled potatoes or a light vegetable salad dressed with vegetable oil and vinegar.

Ingredients:

perch fillet – 500 g;
eggplants – 2 pcs.;
tea – 2 tbsp. l.;
garlic – 1 tooth;
lemon juice – 2 tbsp. l.;
salt - a pinch.

Cooking method:

Rinse the ripe eggplants and dry with a paper towel. It is advisable to give preference to small fruits of approximately the same size.
Cut into not very thin circles or short bars.
Rub with a mixture of salt and grated garlic. Instead of fresh garlic, you can use granulated garlic.
Place the sliced eggplants and garlic in an even layer in the steamer basket.
Place pieces of perch fillet on top. If the fillet is small in size, it can be placed whole on top of the eggplants.
Pour freshly squeezed lemon juice over the fish.
Pour tea with jasmine or bergamot into a special water tray.
Steam the sea bass fillets for about 20 minutes. If the fillet looks raw, leave it in the steamer until done, checking it every 2 minutes.

In tomato sauce

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 87 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Spicy haddock in tomato sauce is an original, satisfying and very impressive dish worthy of a festive table. Portioned fish rolls will look especially appetizing if you use haddock fillets of the same size. You can wrap asparagus, carrots, chopped parsley or other ingredients to taste in large fish fillets. The skewers are removed only after the haddock is completely cooked. If the rolls do not hold their shape well and begin to open, they can be tied with a feather of green onions. You can add carrots, cut into small cubes, into the tomato sauce.

Ingredients:

haddock – 450 g;
sugar – 0.5 tsp;
tomato paste – 2 tbsp. l.;
flour – 1 tbsp. l.;
bay leaf – 3 pcs.;
water – 1 tbsp.;
lemon juice – 2 tbsp. l.;
mixture of peppers - to taste;
onion – 1 pc.;
salt – 1 tsp;
vegetable oil – 2 tbsp. l.

Cooking method:

Wash the haddock fillet thoroughly. Dry with napkins or paper towel.
Sprinkle generously with freshly squeezed lemon juice.
Gently rub the pepper mixture, being careful not to damage the delicate structure of the fillet.
Form into portioned rolls, starting to roll the haddock from the wide side to the narrow side (tail).
Pierce each piece with toothpicks or wooden skewers.
Steam the haddock for 20 minutes. It is important to remove the fish from the steamer in time so that it retains its juiciness and shape.
Heat vegetable oil in a saucepan.
Add the onion, cut into thin half rings or very small cubes.
When the onions are nice and golden, add tomato paste, bay leaf, sugar and salt. Simmer for about a minute.
Pour in clean water. It is advisable to preheat it so that the temperature of the ingredients in the saucepan does not drop.
Add wheat flour. Mix using a spoon or whisk to avoid lumps.
Bring tomato sauce to a boil.
Pour the rich tomato sauce into a deep serving dish. The remaining sauce can be poured into a gravy boat and served separately.
Place haddock fillet rolls on top.
Remove the skewers.

Microwave

Time: 10 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 223 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Delicious steamed fish without a steamer is easy, affordable and very fast. Not all steamed dishes have a rich taste and aroma, so not every home has a steamer. The lack of a steamer is not a reason to give up the idea of surprising your loved ones with spicy steamed cod, rich in amino acids, phosphorus and calcium. You can use a microwave for this purpose. Steamed fillet will turn out especially aromatic, thanks to ginger root, salty soy sauce and nut butter. Ready cod should be served warm with rice, vegetable salad, wheat or semolina couscous.

Ingredients:

cod – 150 g;
nut oil – 2 tbsp. l.;
ginger – 20 g;
soy sauce – 3 tbsp. l.;
sesame oil – 2 tbsp. l.

Cooking method:

Wash the cod fillet and pat dry with a paper towel.
Cut into large pieces. It is important that they are the same size, otherwise the fish will not cook evenly.
Transfer the cod to a heatproof dish that can be lightly greased with oil.
Grate fresh ginger on the finest grater. Sprinkle the fillet with the resulting aromatic shavings.
Wrap the dish with fillet tightly in cling film or cover with a lid.
Place in the microwave, select the maximum temperature.
Set the cooking time to 5 minutes. The finished fillet should be matte and break apart easily when pressed with a fork.
Mix nut oil with sesame oil and heat thoroughly in a frying pan.
Pour the mixture of hot oils over the prepared cod fillets.
Sprinkle with soy sauce before serving.

Knowing how to cook fish, you can get a very tasty, healthy and nutritious dish without much effort. One of the advantages of boiling fish is that if you want to serve it with any sauce, you can cook it in the broth in which the fish was boiled: you will get a delicious-tasting fish sauce.

Steamed fish - recipe

So, the steaming time for steaming fish is: 7–8 minutes.

To prepare this recipe you will need:

whole salmon, flounder, or halibut weighing about 350 grams;
fish rolls – 7–8 minutes;
white or smoked fish, fillets, or steaks weighing up to 200 g. – 8–10 minutes.

How to cook delicious steamed fish?

Like boiling in water, steaming fish is a great cooking recipe for those who are counting calories. When you steam fish, you do not need to add oil, so if you are on a diet, steamed fish is definitely for you. In addition, steaming fish allows you to preserve all the beneficial substances in the fish.

Steaming fish works especially well with halibut, flounder or trout rolls as they hold their shape perfectly and are extremely juicy.

Preparing the fish

Before boiling fish, it must be gutted, cleaned of entrails and scales, gills removed, cut into pieces and placed in boiling, pre-salted water. You need to bring the fish to a boil again and then reduce the heat so that the liquid barely simmers and cook.

How long to steam fish

If the taste of the fish itself is not very rich, you can diversify it by boiling it in vegetable or even chicken broth. To improve the taste, you can add carrots, parsley and celery root, and onions to the water. An alternative way to cook fish is to add cucumber brine, dill or fresh sweet pepper to the water.

How to cook fish - useful tips

Flounder or halibut turn out extremely tasty if they are boiled in white wine, adding a few sprigs of fresh herbs, bay leaves, lemon slices, onions and black peppercorns.
The basic rule for cooking fish is slowness and accuracy. During the cooking process, the liquid should only boil slightly so that the fish does not boil over.
When you cook the fish, the liquid should cover the fish halfway, and the pan should be tightly closed.
If you boil fish in a mixture of milk and water, the liquid can be used to make a delicious parsley sauce. The liquid can also be used to prepare a basic white sauce by adding finely chopped boiled eggs and chives.
At the end of cooking, you can add a spoonful of cream or sour cream to the fish sauce.

How to steam fish correctly

Recipe for cooking fish in a steamer: a healthy and low-calorie dish

It is advisable for every housewife to know the recipe for how to cook fish in a double boiler. They have already stopped arguing about the benefits of steamed food. The benefits are obvious. The absence of fat and oil in dishes prepared in a double boiler makes them dietary. In addition, when cooking and frying, most vitamins disappear from foods. Fish in a steamer turns out tasty and healthy.

And how much time you would have spent cleaning the kitchen is saved by a steamer! There is no smell, grease deposits do not settle on kitchen surfaces. The steamer does not have to be cleaned of burnt fat.

When cooking in a double boiler, you do not need to stand over it and turn or stir food. You can simply put food in it and leave the kitchen. And the presence of a timer on modern steamers makes life even easier.

Meat, fish, vegetables and many other dishes are cooked in steamers.

Fish in a double boiler is prepared in one of three ways. It's just fish, fish in marinade and fish in foil.

Easy way

We clean the fish, wash it, salt it and put it in a double boiler for 30 minutes. You can add spices to taste. This is the easiest way to steam fish.

Steamed fish in marinade

First, marinate the fish for about an hour, then put it in a double boiler for half an hour.

Marinades for steaming fish can be very diverse. Fish can be marinated in lemon juice with spices, soy sauce, wine or cognac, or by preparing complex marinades with many spices yourself.

Steamed fish in foil

We marinate the fish for about an hour, then wrap the fish in foil and cook in a double boiler for half an hour.

Fish cooked in foil with the addition of vegetables is very tasty. Before placing the vegetables in the steamer, lightly fry them in a frying pan in olive oil. Vegetables should be semi-cooked, they will reach the condition in a double boiler. Fish in foil turns out very tender and juicy.

If there were a kind of hit parade of cooking methods based on the benefits and preservation of nutrients, then the double boiler would undoubtedly take first place.

Video recipes for cooking fish

Pink salmon in a steamer:

Some tricks from the chef:

Steamed fish (step-by-step recipe with photos)

Fish dishes can be made not only very tasty, but also healthy. To do this, the fish needs to be steamed. The best way is a double boiler and pressure cooker. At the same time, cooking time is reduced, and the taste is very rich. When you cook it, no one will refuse a fragrant piece of fish.

How long does it take to steam fish? And in what order should you dip into the egg, flour, and seasonings?

It is especially good that such fish will not have sharp bones left and can be given without fear even to small children.
You can take any fish for this dish, trout, pink salmon, cod.

How to prepare steamed fish recipe:

1) Wash the fish, peel it, cut it into portions, add salt, sprinkle with balsamic vinegar and various herbs, leave for about half an hour.

2) Pour a little water into the bottom of the pressure cooker, about the thickness of a finger. Place a grill or a special stand for steaming. Peel the onion and cut into half rings, grate the peeled carrots on a coarse grater or chop into strips. Place some of the vegetables on the grill and pour vegetable oil over them, add a little salt.

4) Place the remaining onions and carrots on the fish, evenly distributing it. Season with allspice peas, bay leaves, you can add a sprig of dry dill or caraway seeds, rosemary, whatever you like. Pour tomato paste over the fish, first dilute the paste with water.

5) Close the pressure cooker with a lid and simmer after boiling for 15-20 minutes, over low heat. Turn off, but do not open the lid immediately, let it cool a little. After opening the lid, carefully remove the pieces of fish and place on a plate.

Ingredients for the steamed fish recipe:

fish - 1-1.2 kg,
bulbs – 2 pcs.,
large carrots - 1 pc.,
balsamic vinegar - 3 tbsp. l.,
vegetable oil - 3 tbsp,
tomato paste - 2 tablespoons (without top),
pepper, salt, allspice, bay leaf - to taste.

We are unlikely to surprise anyone if we say that steaming is the most useful method of all available types of heat treatment of foods. In general, steaming food is a method that our distant ancestors who lived thousands of years ago knew about. Even before fire was invented, they softened roots on stones or heated fruits that were near hot springs.

In our time, the relevance of this method has remained at the same level. After all, steam is a unique method that preserves the original color of products, most of the nutrients, vitamins and microelements they contain. Due to the fact that neither oil nor broth is needed for steaming, the water-soluble vitamins and minerals contained in the products do not dissolve, which means they remain in them almost unchanged. Since, during steaming, products do not come into direct contact with air, and, therefore, do not heat up above 100 C, this allows them to maintain their composition, which means they can benefit people and have a beneficial effect on human health.

There is one more important point. In addition to the benefits that come from foods prepared in this particular way, steaming also saves housewives a lot of time, because they don’t need to come up every 5 minutes and check that nothing has burned. Steamed foods cook evenly, absorbing evenly hot steam, and require no turning or stirring.

You can steam almost any food, but fish prepared in this way is especially good, because it will not only look aesthetically pleasing, but will also have excellent taste.

Steamed fish is distinguished by its delicate taste, the absence of carcinogens and harmful fatty acids, and also by the fact that it is a dietary dish, which means that all those who care about their figure can safely eat it.

Let's start by saying: you can steam any fish. The only thing you need to remember is that river fish has more bones and may taste less fatty than sea fish.

As for the size of the fish, you can steam both whole carcasses (small size), as well as fillets, and, of course, steaks. Fish fillet takes the least amount of time to cook and has a very delicate taste. Some people who like something more “substantial” can cook a whole fish, because it will have a more pronounced, bright taste than fillet. Well, if you like to enjoy a large, hearty piece of fish, then, of course, you should cook a steak.

Such varieties of fish as salmon, salmon or tuna, of course, are beyond competition, since they are quite fatty, nutritious, and the taste of the meat of such fish has a pronounced rich hue. But, you must admit, this pleasure can be quite expensive, which means it would be more rational to replace these types of fish with more “budget” options. In a double boiler you can cook sea or river perch, mackerel, hake, red mullet, flounder, sturgeon, pike, burbot, pike perch or sterlet - they are in no way inferior to tuna or salmon.

You can cook both fresh fish and frozen fish, only in the case of the latter, you will need to add another 10-15 minutes to the cooking time so that the fish defrosts.

Before putting the fish into the steamer, it must be thoroughly washed, the head, fins, tail, entrails removed and washed again. Many steamers have the function of cooking not only with water, but also with broth, which means that existing fish trimmings can be safely used as a base for broth.

The broth is poured onto the bottom of the steamer, which is called the base, and on top of the grate, which can be of different heights, and the fish is placed, after which the steamer is turned on and, using a timer, set for the required time and that’s it. Many modern steamers have a special mode - “Cooking fish”, therefore, the housewife does not need to guess the time, just select it on the control panel.

But the timer is a timer, but in any case it is necessary to check whether the fish is ready. How can I do that? Open the lid and poke the fish with a fork or knife. If, after pressing, clear juice comes out of it, and the meat becomes easy to separate from the bones, you can be sure that the fish is ready.

As we have already said, you can use fish broth as a base, but you can also use plain water. If you want to somehow highlight the taste of the fish in an unusual way, add red or white wine, a few fresh champignons or a decoction of them to the broth.

"Fish in foil"

You can also cook fish in a steamer using foil. Due to the fact that the foil serves as a kind of sealed layer, the fish in this case will turn out more juicy and tender, since the juice will not evaporate, but rather the entire heating process and the formation of condensate will occur directly in the fish.

The fish must be washed thoroughly. Peel and cut the onion into rings or half rings, season the fish with spices (according to your desire). After that, lay out the foil on the table, put onion rings on it, a few small pieces of butter on top of them, and only then put the fish. At the end you can sprinkle it with lemon juice. After all these steps, carefully wrap the foil, secure the edges and put it in a double boiler for 20-35 minutes.

"Fish on vegetables"

The essence of this method of cooking fish in a steamer is that the vegetables are placed on the lowest rack of the steamer and serve as a certain “pillow” on which the fish can be placed. In this case, you can kill two birds with one stone - prepare the side dish right away and get delicious fish for lunch.

It is important to remember that steamed fish cooks much faster than many vegetables, which means that before you put the vegetables down, you need to simmer them a little in a frying pan until they are approximately half cooked.

If you don't have a steamer

You can cook not just steam even if you don’t have a double boiler - you can “arrange” it yourself, and the effect of such cooking will be the same.
In many hardware stores you can purchase a special metal insert that is inserted into the pan and serves as a “second bottom”. If there is no insert, you can do it differently: water is poured into the bottom of the saucepan, and a tightly stretched gauze or sieve is placed on top, where the fish is placed. The steam that forms from below warms the fish and the fish is cooked in the same way - steamed.

When steaming fish, a specific odor may arise. If you want to get rid of it, you can add a small amount of high-quality tea to the water (at the bottom of the pan or steamer). Tea will eliminate the fishy smell.
The broth, which serves as the basis for steaming fish, must be salted at the beginning of cooking.
To prevent the taste of steamed fish from seeming too bland and monotonous, it is important to choose the right spices. You can pre-marinate the fish in sour cream, mayonnaise or wine, dipping it in the marinade for half an hour, then wrap it in foil and cook in a double boiler according to the recipe.
Fish does not like to cook for a long time. No fish should be cooked in a steamer for more than an hour, maximum 40 minutes.

These were some basic points about steaming fish. Cook with your soul, and you will succeed!

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Fish must be eaten at least once a week. The product will be more useful if you steam it.

Recipes for steaming fish in a slow cooker

Such dishes are not only tasty, but also low in calories, they do not contain oil, so they do not harm our body! Not everyone has a steamer in their home, and not all multicookers have the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find recipes for steamed fish without a steamer. With the help of our tips, you can prepare not only pieces of fish, but also cutlets, and also create a complete fish dish with a side dish at once.

How to steam without a steamer or multicooker?

With the help of simple tricks, you can prepare a healthy steamed dish without the use of modern technology. All you need is a gas or electric stove and a deep saucepan.

How to steam fish without a steamer? You can create a steamer from scrap items. The ideal way would be:

Pour some water into the pan.
Place a metal colander in the pan and place pieces of fish or fish cutlets into it.

If you don’t have a metal colander, you can simply use a piece of gauze that is secured in the pan. You can tie this piece by the handles, put the fish in it, cover the pan with a lid and cook.

If the colander has large holes, and you want to cook fish with a side dish, for example, rice, then you can put cheesecloth on top of the colander.

Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This is a dietary fish that contains many useful substances and proteins. Steamed hake is also a healthy food that is suitable for dietary nutrition. The side dish can be absolutely any vegetable salad, stewed vegetables, boiled or mashed potatoes, cereals.

Ingredients for steamed fish:

500-600 grams of fillet of any fish, but hake is better;
big lemon;
a little sunflower oil;
salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

Cut the fish into portions, rub with seasonings and salt.
Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.

Steamed fish with vegetables

To cook steamed fish immediately with a side dish, you don’t need to have a steamer or multicooker at home! We suggest considering a dish consisting of sea bass and various vegetables. You can use either a ready-made vegetable mixture or one you create yourself from your favorite vegetables!

Ingredients:

one sea bass;
cauliflower or broccoli;
bell pepper;
leaf salad;
asparagus;
lemon;
allspice and salt.

The preparation is very simple:

Cut the perch into pieces, first gutting and removing the scales.
Rub each piece with salt and allspice.
Grease a colander with a small amount of sunflower oil and place pieces of fish on it. Sprinkle with lemon juice.
Place chopped vegetables on top of the fish; they should also be lightly salted.
Steam for 30-35 minutes.

When serving, you can add fresh tomatoes to your plates!

Steamed fish with rice

How to cook steamed fish without a steamer, and even with a side dish of rice? Women's cunning has always helped housewives in the kitchen, so we'll use it! We will prepare a hearty, tasty and healthy dish for the whole family, spending a minimum of time.

Ingredients:

any fish according to the number of servings;
a glass of rice;
pickled corn;
salt and seasonings.

Preparation:

The rice needs to be soaked and freed from starch.
Cut the fish into steaks, removing the bones. Salt and season each piece, leave to soak for 10-15 minutes.
Place cheesecloth in a colander, lay rice on top of it in an even layer, and add a little salt.
Place the fish on the rice, preferably so that the steaks completely cover the rump.
Steam for thirty forty minutes until the rice is completely cooked.

The rice will taste amazing, because it will be saturated with fish aroma and seasonings. When serving on plates, place pickled corn on the edge, it will be very tasty!

Steamed catfish in cranberry sauce

Catfish is a fatty fish, and not everyone will like it fried. It is much tastier and healthier to steam this fish. You already know how to cook without a double boiler. Now we invite you to get acquainted with an amazingly simple recipe for making catfish. But the taste of the dish will be incredibly bright!

Ingredients:

medium-sized catfish;
a glass of cranberries;
one lemon;
salt;
several sprigs of rosemary;
allspice.

Preparation:

Remove the peel from the lemon. Place the lemon and cranberries in a blender and puree. If you don’t have a blender, then pass through a meat grinder, or mash with a fork. Add enough salt to a teaspoon of salt, add allspice.
Divide the catfish into steaks, place in the marinade, and leave to soak for an hour.
Place the fish pieces in a colander and place it in the pan. Place rosemary sprigs on top of steaks. Cover with a lid and cook for 30 minutes from the moment the water boils.

Boiled rice or mashed potatoes are most suitable as a side dish, since the taste of these dishes is neutral, and it will not overpower the aroma and taste of steamed catfish in cranberry-lemon sauce.

Sturgeon with sauce

Let's steam the king fish and serve it with a delicious sauce! This dish is suitable not only for dinner with the family, but also for serving at the holiday table.

The following ingredients will be required:

half a kilo of sturgeon;
lemon;
olives or olives without bones;
dry white wine five spoons;
100 grams of butter;
a tablespoon of flour;
Provencal herbs;
salt;
allspice.

Cooking fish:

Cut the sturgeon into pieces, add salt and pepper. Place in a greased colander.
Place chopped olives on top of the pieces and pour wine over them.
Steam the fish for 30 minutes.

Melt the butter in a frying pan and fry the flour in it.
As soon as the flour turns brown, pour half a glass of broth from the pan in which the sturgeon was steamed into the pan. Bring to a boil, stirring.
Add Provencal herbs or fresh herbs, squeeze lemon juice, stir. If necessary, you can add a little salt, but the sauce should be salty, since the broth from cooking the fish was added to it.

When serving, pour the resulting sauce over the fish.

Steamed fish cutlets

Steaming cutlets is no more difficult than just pieces of fish. If you are tired of fried foods, then try making steamed cutlets from any of your favorite fish.

Ingredients:

500 grams of fish fillet;
bulb;
carrot;
egg;
salt and pepper.

Now let’s make delicious, juicy cutlets from these products!

The fillet needs to be minced in a meat grinder along with the peeled onion.
Boil the carrots, cut into smaller cubes, add to the minced fish.
Mix the minced meat with the egg, salt and pepper.
Grease the surface of the colander with oil, place the formed cutlets, rolling them in flour. Cook for 20 minutes.

You can use whatever your heart desires as a side dish! It can be boiled cereal or potatoes, mashed potatoes, a mixture of boiled vegetables or a fresh salad.

We shared secrets and recipes with which you can steam fish without a steamer at home. Now you know that steamed dishes can be not only healthy, but also very tasty. The recipes published in this article will help diversify your table!

As you know, steamed food is much healthier than food cooked in a frying pan. Such food is not greasy, 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 previously there was an opinion that only people with gastrointestinal problems cook steamed food, now more and more people are thinking about proper nutrition and are increasingly including 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 caloric. These recipes are especially good for children. So, the first recipe we suggest you cook is steamed salmon steak.

Steamed salmon steak

Ingredients:

Salmon steaks
Salt and ground pepper to taste
Herbs
Sesame
Lemon

Preparation:

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

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

Place the fish in a steamer. Cook for 30 minutes, this time will be enough for the fish to steam well.

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

Enjoy your meal!

Steamed tilapia

You can increasingly find tilapia fillets on store shelves if you bought such a fish and are thinking about what to cook from it. We recommend steaming the fillet.

Ingredients:

Tilapia fillet
Lemon juice
Salt and pepper to taste

Preparation:

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

Let the tilapia fillets sit and marinate for 15 minutes.

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

Place the fish in one layer and turn on the steamer. The meat is tender, so it takes 15 minutes to cook.

Place the finished steamed tilapia fillet on a plate; you can 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 steamed fish. The preparation consists of filling the fish and vegetables halfway with broth and boiling them covered in a saucepan. Meat that is not immersed in the broth is cooked by steam, which comes from the boiling broth. It turns out to be 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 champignons and cut into pieces. Place mushrooms between fish pieces. You can add other vegetables to the mushrooms, the ones you like.

Pour wine over fish and vegetables. Pour hot broth so that it covers the fish only halfway. Cover the pan with a lid and turn on the gas.

Steam the fish for 15 minutes.

It is best to serve boiled potatoes and salad as a side dish for this Russian-style fish.

Steamed fish with herbs

Cooking time: 15 minutes
Quantity: 5 servings

Ingredients:

Sea bream or perch fillet - 1 kg
Lemon - 1 piece
Pinch of salt and pepper
Olive oil
1–2 cloves garlic, minced
Herbs (coriander, fresh onion, oregano, basil and parsley)

Thaw the fish fillet and rinse. Brush with olive oil, salt and pepper on all sides.
Wash the greens, cut into pieces 5 cm long and place around the fish.
Cut the lemon into slices and place on top of the fillet.
Brush the fillet with chopped garlic.
In an oven preheated to 75 °C, steam the fish for 15 minutes.

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

You can use both fresh and frozen fish for steaming. 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, clear juice should come out, and the meat should come away well from the bones.

Be sure to steam fish before steaming salt and acidify, otherwise it will lose its shape and fall apart. If steamed fish seems bland to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and add white wine before cooking.

You can boil the fish in a small amount of water - so that the water reaches half of the fish. It will be half poaching and half steaming.

Steamed fish fillets are the quickest way to cook, but whole fish is tastier. Instead of water, you can use broth from the head, bones and fins of the fish to steam the fish.

If you're not crazy about the smell of steaming fish, try this trick: add good tea to the water(no artificial flavors).

To prepare steamed fish you will need

750 g fish, 1 tablespoon flour, 1 tablespoon vegetable oil, lemon juice, pepper, salt - to taste.

Place the prepared steamed fish in a pan, add salt and pepper, add water to about 1/3 of the height of the fish (about 1.5 cups). Cover the pan with a lid and cook the fish for 15-20 minutes.

At the end of cooking, remove the fish and use the remaining broth to cook sauce. To do this, add flour, previously mixed with vegetable oil, to the broth, stir and let it boil for 5 minutes. Remove from heat, add lemon juice, stir, add salt to taste and strain. Place the fish on a plate and pour over the resulting sauce. Serve boiled potatoes and pickles separately with the steamed fish.

Steamed fish is flavorful

Ingredients:

3-4 perch fillets,
3-4 leaves of Chinese cabbage,
3-4 sprigs of rosemary,
2 tbsp. tea with jasmine or bergamot naturally flavored,
lemon juice, salt, white pepper to taste.

Preparation:
Pour lemon juice over the fish, salt and pepper. Pour the tea into the water tray. Place Chinese cabbage leaves in a steamer basket and place fish and rosemary on them. Cook for 15-20 minutes depending on the size of the fillet.

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 fillet, squeeze lightly and dry with napkins. Pour lemon juice over the fish, sprinkle with a mixture of peppers, roll into rolls and pin with toothpicks.

Pour water into a saucepan, add bay leaf, and bring to a boil. Place the fish rolls in a colander, place it on the pan and cover with a lid. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.

Steamed salmon

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

Preparation:

We will need a wide pan that allows us to place the steaks in one layer. Place fairly coarsely chopped vegetables, herbs and spices in this pan.

If you add beets, they will give the broth and fish a nice color. . Pour cold water 2-3 cm above the vegetables and bring to a boil over high heat. Place the steaks into the boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce the heat and simmer for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steamed steaks with the broth vegetables and reserve the broth for soup or sauce.

With salmon cooked according to this recipe, you can prepare many interesting meatless dishes.

If you chop it finely and mix with mashed potatoes and chopped parsley to make fish cutlets.

If salmon mix with boiled green peas and pasta to make a wonderful warm salad.

You can add steamed salmon to couscous together with fennel, chili pepper and olives, you get an original, tasty and satisfying dish. Or you can bake a Lenten fish pie.

Baked fish in foil will not take you much time.

In order to prepare baked fish in foil we will need: onions, potatoes, fish, cream, a bunch of dill and seasonings.

To begin, take the carcass of any fish, rinse it under running hot water, cut off the head and tail. Let's gut the fish.

Now cut a couple of onions into rings and chop a bunch of parsley. Salt and pepper the fish carcass to taste. You can lightly sprinkle with fish seasoning. We make an incision in the belly and put onion and parsley into the fish.

Place the fish on the foil, pour a little heavy cream on it and wrap it well in foil. Place the fish in the preheated oven and cook for at least 40 minutes.

Steamed fish in Russian

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

Preparation:
Place cleaned fish, cut into large pieces, in a shallow pan. Place slices of mushrooms between the pieces of fish. Salt, pepper, pour wine.

Pour boiling broth so that it half covers the fish, and cook under the lid for 15-20 minutes. When serving, transfer the fish and mushrooms to a warmed platter. As a side dish you can serve lemon slices, salad, cucumbers or boiled potatoes.

Steamed fish in Armenian style

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

Preparation:
Place a special device for steaming in a saucepan or saucepan, fill it with water and boil it. When the water boils, place the gutted but unscaled fish, salt.

Stuff the fish with a mixture of chopped green onions, tarragon and peeled lemon. Cover the pot tightly with a lid and cook over medium heat for 20-30 minutes depending on the size of the fish. Remove the skin and scales and serve the fish hot. Instead of water, you can use dry white wine.

And if you complement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.

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’s easier is to create the appearance of a healthy diet.

I have often heard that people, due to certain beliefs, give up meat, fish, eggs, alcohol, smoking, etc. If the last points can only be welcomed, then giving up meat and fish is puzzling. Although, everyone has their own quirks. But that’s not about that now.

Preparing homemade food for a healthy diet requires certain rules and canons. I read somewhere that the basis of any dietary nutrition is the ability to steam food. Remember, as soon as the need arises to remember dietary dishes, the first thing that comes to mind is steamed cutlets. This makes sense, since steamed products without adding fat and spices are excellent for dietary nutrition, especially for problems with digestion and heart.

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

Most people use a regular saucepan with a lid, into which a rack or perforated insert is inserted. Boiling water in a saucepan cooks steamed foods perfectly. What is important is that such a device does not take up much space and is easy to clean.

One day we cooked steamed fish, and since then steamed fish has often been included in our diet. Even in the famous “Book of Tasty and Healthy Food,” a whole chapter is devoted to steamed fish, and readers were told that steamed fish is both tastier and healthier than boiled fish.

Steaming is the optimal way to cook most common foods, especially vegetables and fish. The exception is products that require stronger processing, for example, pieces of meat, or those products 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 without anything at all. I'll say this. For me, steaming is a way of heat treating a product, and not a way to define myself - “I only eat healthy food.” We steam it using regular spices, mostly without fat, thickeners and a little salt.

Steamed fish. Step by step recipe

Ingredients (2 servings)

Fish (notothenia) 4 pcs
Salt, multi-colored peppercorns, coriander peas, dry aromatic herbs optional
Lemon, butter, parsley optional

Steaming is a basic cooking method that can be used for almost any fish you wish to cook. When I say any, I mean available types of fish, and not completely exotic fish that are rarely found. Most often, inexpensive sea fish and so-called “red” or river fish are purchased for home cooking. River fish that are ideal for steaming are pike perch and catfish. However, steam perch is very tasty, but cleaning it is no fun. We use steamed sea fish to prepare cod, pollock, and notothenia.
Notothenia carcasses for steaming
The difficulty of steaming fish lies, first of all, in the fact that it is difficult to catch the moment when the fish is ready. If you overcook fish in a steamer, the meat becomes watery and tasteless. Therefore, we focus on a time of 12-15 minutes. And depending on the type of fish, we change this time a little, but not significantly.
For inexpensive fish, I advise you to use notothenia, 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 prepare. Fish carcasses are usually small and portioned. For a good breakfast, two fish per serving is enough. Clean the carcasses from scales and remaining entrails. Be sure to cut off the fins. Rinse the notothenia carcasses under running water and dry with napkins.
Grind black or multi-colored peppercorns, coriander peas and a pinch of dry aromatic herbs (oregano, basil, sage, etc.) in a mortar. Mix spices with a small amount of fine salt.
Grind the spices in a mortar
Make 4-5 shallow cuts across the carcass on the sides of the fish. Not up to the spine, otherwise the fish will fall apart during cooking, just cut 4-5 mm. This is necessary, otherwise the steamed fish will become deformed during cooking. Rub the fish with a mixture of salt and spices. Leave for 10 minutes. However, if for some reason the use of spices is unacceptable, these points do not need to be followed. Then I advise you to throw 1 tsp into the steamer water. dry mint or dry aromatic herbs.
Cut the sides of the fish and rub with spices
Prepare your existing steamer. I use a five-liter stainless steel saucepan with a metal rack on high legs. Pour water into the pan to a level that does not reach 5-6 cm from the grate. Place the pan on the fire and cover with a lid. Bring water to a boil. Fish turns out best with intense steaming.
Place the prepared fish carcasses into the steamer. The fish should not come into contact with each other or with the walls of the pan, otherwise the result will not be steamed fish, but baked fish. All fish should lie freely on the rack insert. Cover the steamer with a lid. The fire under the pan should be maximum.
Place the prepared fish carcasses into the steamer
Steamed fish begins to cook immediately. Cooking time approximately 12 minutes. Usually this is quite enough. If the fish are thick, add 1-2 minutes. If you are preparing not fish carcasses, 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 overcook the fish in a steamer; it will become watery and lose its taste.