Recipe: How to Steam Fish and Seafood (basic recipe) and Steamed Fish and Dipping Sauces

How to Steam Fish and Seafood (basic recipe) and Steamed Fish and Dipping Sauces - Garlic-Soy Dipping Sauce, Soy-Mustard Vinegar Dipping Sauce

Steaming, like poaching, is ideal for those who want to avoid adding extra fat to their diet. Many types of fish from whole fish to delicate fillets can be steamed. Shellfish are particularly suitable for steaming and produce a delicious broth.

You can use a standard steamer or improvise by placing a cake rack in a roasting pan. To the steamer, add your choice of a variety of liquids, from water to fish stock. Just make certain that it's a mild liquid, one that will not overpower the flavor of the fish. Bring the liquid to a simmer.

To prepare fish for steaming, rinse it under cold water and set it on the steaming rack, making certain that the fish is above and not resting in the liquid. Season, if desired, with fresh or dried herbs and cover pan. Gently cook, 6-12 minutes per inch thickness, until it is just opaque throughout.

SEAFOOD FOR STEAMING
- All fish fillets or steaks (avoid meaty fish such as tuna)
- All shellfish
- Whole fish (as large as steamer can accommodate)

STEAMED FISH AND DIPPING SAUCES
Servings: 4

1 1/2 pounds fresh or frozen fish fillets or steaks
1 1/2 cups water
3 tablespoons freshly chopped ginger
1/4 cup shredded green onions

Rinse fish under cold water.

Bring water, ginger and onions to a boil in a pan or wok. Reduce heat to a simmer. Place fish on rack. Cover pan.

Steam fish 6 to 12 minutes until just opaque throughout. Serve with dipping sauces.

GARLIC-SOY DIPPING SAUCE
2 large garlic cloves finely minced
1/4 cup soy sauce
Thoroughly blend and allow to stand 30 minutes before serving.

SOY-MUSTARD VINEGAR DIPPING SAUCE
1/4 cup soy sauce
1 tablespoon Dijon-type mustard
1 teaspoon dark brown sugar
1 teaspoon rice vinegar
1 teaspoon green onions finely minced
Thoroughly blend the above ingredients to dissolve the sugar. Serve.

Source: Fish and Seafood Made Easy
National Fish and Seafood Promotional Council