How to Steam Fish Without Losing Its Natural Flavors

Steaming is a cooking technique that seals the food with moist heat and helps to retain their nutrients, flavor, and texture. When you steam fish perfectly, you will get a very tender, silky and slightly chewy texture that is so hale and hearty. Steaming does not require a lot of techniques and skills. You simply have to learn the secret tricks that would turn your plain steamed fish to Chinese-restaurant worthy.

Note that whole fish is better than fillets as the best flavor you get from steaming fish comes from the blood. Plus, the head, bones and skin add flavor. In fact, the fatty belly meat is the tastiest part of a fish. This is why almost every steamed or poached fish recipe calls for a whole fresh fish. Don't buy pre-gutted fish as the blood will drain out and you will have a tasteless piece of fish to eat. You can gut the fish yourself to reduce fluid loss. Frozen and thawed fresh whole fish can just be as good as fresh fish.

To begin the steaming process, make sure the water is rapidly boiling so it produces high heat and full steam before adding fish on the steamer basket. This ensures constant heat right through the cooking time. See to it your water is kept below the steaming rack and not in contact with food. Steam a small fish for 5-8 minutes, and 8-10 minutes for a bigger fish. Use your best judgment. For bigger fish, you might need to watch the level of water and add more as needed.

Do not over steam or overcook your fish. When you remove fish from the steamer it should still be a bit translucent at the spine. Just make sure the fish is fresh. You can add a glass of dry white wine or cider to the pot along with a few sprigs of fresh herbs, lemon and onion slices for a more robust steam flavor. If you want, you can also steam vegetables along with your fish by placing the veggies on top. To give your steamed fish that perfect sheen, brush a little amount of heated oil on the fish.

Steaming fish is a wonderful way to make a simple, fresh and healthy meal in one pot without taking too much time in the kitchen. It is amazing you only need to steam your fish perfectly to get the most flavorful steamed fish recipe. Match it with a green salad and you sure are getting all the healthiness you have been looking for.

How Cooking Fish?

Cooking fish is perhaps one of my favorite things to do. As a chef, with around 20 years of experience in the seafood restaurant business, I have had the luck to work with hundreds of varieties of, and many many different ways of preparing fish.

Every day I work is exciting for me, as I never know what I will find in the markets or the docks, and never know what I will do with what I find. Whether it is create a new dish with roasted halibut, or make a tequila, cilantro, lime, and pomegranate sauce for a grilled sockeye salmon, or even just a fish and chips with cod, every new day is an adventure.

It doesn't matter if you have very little experience in the kitchen, or have been cooking for many years. There is always a different way to cook seafood. The flavors you can combine are endless. The presentation is only limited by your imagination. Just a little knowledge will be all you need to get started making seafood masterpieces that will rival a chef's.

Grilling is a great way to cook meaty fishes, especially during the summer months. Grilling a hearty, yet light piece of salmon or swordfish on an outside grill with a cold beverage is pure bliss. Whether you are grilling fish over an open flame, electric grill, or plancha, the outcome will be amazing.

Poaching is another way to cook fish and bring out flavors, and also add aroma from the liquid used, such as a court-bouillion.

Baking is a very popular way to cook fish, especially during the colder months. Using a little bit of liquid and or fat, and other ingredients, you can have a wonderful piece of fish that will not only warm the house but the body as well.

Roasting is pretty much the same as baking, but generally at a higher temperature.

Frying is another great way to cook fish, not only in the summer, but all year round. Changing the subtle flavors of the batter, while keeping the moisture of the fish sealed inside, and a bit of sour from a lemon and tartar sauce, this is surely one of the most popular ways used for cooking seafood.

Sauteing, Searing, and Pan Roasting involve cooking fish in a pan over medium to high heat. One of the great benefits of this type of cooking is not only making a nice crispy outside and soft center, but also using the drippings in the pan to make a sauce with a hint of flavor from what you just cooked.