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Steamed fish how to cook in a pan. Steamed fish (Chinese cuisine recipes)

Steamers are a useful innovation that take root in our kitchens not as quickly as we would like. However, for those who adhere to the rules healthy eating cooking in a double boiler is a pleasure! What could be better than food prepared in the most gentle way possible?

This article offers a selection of recipes for cooking fish in a double boiler.

Fish in a double boiler - the easiest recipe

The easiest way to cook fish in foil. Only it should be a dense food foil (thin one breaks too easily).
Ingredients:

  • 1 peeled hake carcass without head and entrails;
  • 1 carrot;
  • 1 onion;
  • 50 g butter;
  • 2 tbsp condiments " Provencal herbs»;
  • ½ tsp salt;
  • ground pepper taste.

How to cook:

Wash and peel the vegetables, cut the onion into rings, and the carrots into thin slices, put in an even layer on the foil, sprinkle lightly with herbs and ground pepper. This will be a vegetable "pillow" for the fish. Grate the carcass itself with salt and quite a bit with ground pepper, put a few onion rings and carrot slices on top, as well as pieces of butter. Sprinkle with the remaining herbs, tightly wrap the fish in foil, cook in a double boiler for 30 minutes.

By the way, butter can be replaced with sour cream, and in the dietary version - a mixture of olive oil with lemon juice.

Fish with vegetables in a steamer

A wonderful recipe for those who love seasonal vegetables and river fish.
Ingredients:

  • 500 g any river fish(for example, carp);
  • 2 large sweet peppers;
  • 2 onions;
  • 10 green olives;
  • 2 tbsp flour;
  • 1 tsp cumin;
  • 100 g fresh dill;
  • 3-4 circles of lemon;
  • salt, pepper to taste.

How to cook:

Clean and cut the fish, cut into portions. Mix flour, salt and ground pepper, rub the fish with cumin and roll in this mixture. Peel the onion, cut into rings, place in a double boiler container. Top with chopped bell pepper, pre-peeled, olives (they need to be cut into slices), chopped dill and a few circles of lemon.

Cook in a double boiler for 45 minutes, best served with mashed potatoes.

Fish with broth and herbs

The fish prepared according to this recipe turns out to be very, very tasty and unusually juicy. The only caveat is that you will have to prepare vegetable broth in advance.
Ingredients:

  • 500 g of any fish (it is better to take a fillet, then you don’t have to mess with cutting);
  • 2 cups vegetable broth (you can cook it from carrots, onions and roots);
  • 100 g fresh dill;
  • ½ tsp salt;
  • ½ tsp ground black pepper;
  • 1 tsp lemon juice.

How to cook:

Cut the fillet into portions. Mix salt and pepper, rub the fish with this mixture, lightly sprinkle with lemon juice and sprinkle with finely chopped dill. Place in a steamer container, pour hot vegetable broth. Cook 25 minutes.

Cod in a double boiler (for baby food)

Cook this fish, chop with a blender boiled vegetables- and dinner for the child is ready!
Ingredients:

  • 200 g cod without bones and skin;
  • salt to taste.

How to cook:

Rinse the fillet, remove the bones, even the smallest ones. Salt lightly. Place directly on the steamer rack and cook for 15 minutes. Puree the soft fish with a blender, best with boiled potatoes and carrots. You can also add some melted butter.


Salmon in a double boiler - a diet recipe

Ingredients:

  1. 500 g salmon fillet;
  2. a large bunch of lettuce leaves;
  3. 100 g dill;
  4. 3 tbsp lemon juice;
  5. salt and pepper to taste.

How to cook:

Cut the fillet into portions (you can take ready-made steaks, it's more convenient), grate with a mixture of salt and pepper. Put the washed lettuce leaves in an even layer in the double boiler container, place the fish on top, pour over it with lemon juice, sprinkle with chopped herbs and cook for 15 minutes. Enjoy your meal!

If you liked our recipes for cooking fish in a double boiler, tell your friends about them.

What could be tastier than a piece of well-cooked fish? Steamed fish is rightfully considered simple and healthy dish which is suitable for any occasion? As a festive event, and for every day. Grab a fillet of your favorite fish, or even just a clean fish, the right vegetables and spices, and you'll be able to deliciously feed an entire group or just one friend. Learn how to steam fish using the methods presented in this article.

Steps

In the microwave

    Prepare the fish. You can take fillets of any meaty fish (salmon, halibut, perch). You can also take a whole fish after cleaning it. Put the fish on a dish with a lid, lightly greased vegetable oil.

    • If you have several fillet plates, you can safely put them on top of each other.

  1. Prepare a side dish that you will serve with the fish, but this is optional. While your fish is cooking in microwave oven, at this time you can prepare a side dish. Cook rice in a slow cooker. Try making basmati or jasmine. Or boil water to cook couscous. Salt the water in which you cook the couscous and add a little butter or vegetable oil to it.

    Season the fish with spices.

  2. Cook fish in the microwave. Cover the dish with a lid and put it in the microwave for 4-5 minutes, the exact time depends on the thickness of the fillet.

    • Check the doneness of the fish with a fork. Carefully pry the fillet with a fork to check how soft the meat is and if it separates easily. If the meat is white, or slightly dull, easily broken, then the fish is ready.

  3. Serve the dish. Serve the fish with a side dish such as rice, couscous, salad, or whatever you like best. Enjoy your meal!

    In a steam basket

    1. Prepare a steam basket. Pour 8-10 cm of water into the pot or wok. Check that the steam basket sits well in the pan or pot and that there is enough space between the surface of the water and the basket. Turn on the stove and bring the water to a boil.

      Prepare seasonings, but this is not necessary. Here begins expanse for your imagination. What flavor do you prefer? You can season your fish based on any of the options below, or come up with your own seasoning mix. No need to season every centimeter of fish with seasonings, just sprinkle it with spices.

      • A little coconut milk, clove, minced garlic clove, dried or fresh basil, cilantro, chopped green onion, lemon juice.
      • Lemon or lime juice, minced onion and garlic, salt and pepper.
      • A pinch of ground cumin, minced garlic clove, minced sweet onion, cilantro, salt and pepper.
      • A little soy sauce, a little sesame oil, grated ginger, a few drops of rice wine, sesame seeds.
      • If you are cooking a whole fish that has been cleaned, cut diagonal slits into the sides of the fish and add the salt, pepper, and seasonings.

    2. Line the steam basket with cabbage leaves. If you are cooking fillets, take one large cabbage leaf for each fillet plate, place the fillet skin side down. If you are cooking a whole fish. Line the entire bottom of the steam basket with cabbage leaves.

      • Spread a third of the prepared sauce on the fish.

    3. Steam the fish. Place the steam basket of fish in a wok pan or pot of boiling water. Close the lid. The cooking time of the fish will depend on its thickness, whole fish will take longer to cook. A 2.5 cm thick fillet will cook for about 10 minutes.

      • Do not overcook the fish so that it does not turn into a puree.
      • Check the fish after 10 minutes, then check every minute until it is fully cooked.
      • The fish is done when the meat falls apart easily and is no longer translucent.
      • After you take the fish off the heat, it will continue to cook.

    4. Serve. If you have cooked fillets, you can serve them on a cabbage leaf. If you cooked the whole fish, remove it from the steam basket, place it on a serving platter, or place the basket directly on the platter and serve. Pour the sauce over the fish, put the rest of the sauce on the table.

    In the oven or on the grill

      Preheat your oven or grill. Preheat the oven to 177°C, let the grill warm up for 10-15 minutes. Place a rack in the middle of the oven. If you are grilling, let it heat up well and brush the grill grate with a brush. Use the middle or bottom rack of the grill, turn the heat down to medium.

    1. Mix seasonings. In a small bowl, mix together any herbs and spices you like. Here begins expanse for your imagination. What flavor do you prefer? You can season your fish based on any of the options below, or come up with your own seasoning mix. No need to season every centimeter of fish with seasonings, just sprinkle it with spices.

      • A little coconut milk, cloves, minced garlic clove, dried or fresh basil, cilantro, chopped green onions, lemon juice.
      • Lemon or lime juice, minced onion and garlic, salt and pepper.
      • A pinch of ground cumin, minced garlic clove, minced sweet onion, cilantro, salt and pepper.
      • A little soy sauce, a little sesame oil, grated ginger, a few drops of rice wine, sesame seeds.

A healthy and low-calorie dish is steamed fish. It can be eaten during the most strict diet. If you do not spare spices and choose them correctly, then even such a simple dish will be worthy of your attention.

Composition of components:

  • large carcass of freshly frozen hake;
  • green mass of dill;
  • lemon slices;
  • 1 small l. ground fresh ginger;
  • 1 small a spoonful of ground coriander;
  • sea ​​salt with spices.

Cooking:

  1. Rinse and clean the hake carcass thoroughly, cut into small pieces.
  2. Place all pieces in a large bowl. Pour the spices stated in the recipe to them.
  3. Add chopped herbs and lemon wedges. Salt the fish.
  4. Mix the contents of the container well with your hands, rubbing spices and salt into pieces of hake.
  5. Leave the fish to brew in this form for a quarter of an hour. You can marinate it for such a short time at room temperature without putting it in the refrigerator.
  6. Put the pieces in the multicooker basket designed for steaming dishes.
  7. Pour water into the bowl of the device. Place a basket over it.

Steam fish in a multicooker in the appropriate program for 15-20 minutes under the lid. Serve with fresh vegetables and light diet sauces. For example, you can mix low-fat sour cream with chopped herbs.

Advice. Throw a bay leaf and classic black peppercorns into a container of water. The fish will be saturated with aroma and will show its taste.

Recipe for cooking in a steamer

Ingredients:

  • half a kilo of any fillet red fish;
  • 4 things. potatoes;
  • 1 PC. white onion;
  • 1 carrot;
  • 2 pcs. tomatoes;
  • spices for fish;
  • lemon juice;
  • classic soy sauce;
  • lettuce leaves.

Cooking:

  1. Slice fish fillet medium pieces.
  2. Peel potatoes. Cut each tuber into 4 pieces.
  3. Chop the onion and carrot into strips. Cut the tomatoes into thin circles.
  4. Lay lettuce leaves on the bottom of the steamer. Spread the fish fillet and all the chopped vegetables on top.
  5. Pour everything with a small amount of soy sauce and sprinkle with spices.

Cook fish for a couple in a double boiler for no more than half an hour. Arrange the resulting dish on plates and sprinkle with lemon juice.

How to make in a pressure cooker

Ingredients:

  • 3 pcs. thawed pollock;
  • ½ st. soy sauce;
  • 2 onions;
  • spices and salt;
  • a piece of butter.

Technology:

  1. Rinse the fish thoroughly, cut off the fins, remove the head, tail and everything superfluous. Cut the rest into bite-sized pieces.
  2. Mix the onion, cut into half rings, soy sauce. Dilute everything with a little boiled water. Add salt and your favorite spices to taste.
  3. Pour the prepared pieces of pollock with the resulting marinade. Move the bowl with the fish to a cold place for 3-4 hours, after tightening it with cling film.
  4. Thoroughly grease the pressure cooker with butter.
  5. Put the marinated fish in it.
  6. Cook pollock in this way for 15 - 20 minutes.

Serve fish with vegetable salad and boiled potatoes. If you need to make the dish harmless to the figure, then instead of potatoes, you should use a young zucchini.

Steamed fish with vegetables in a slow cooker

Composition of components:

  • 300 - 350 g of any red fish fillet;
  • 100 g low-fat sour cream;
  • 100 green beans and broccoli;
  • 1 pod of sweet bell pepper;
  • salt and spices.

Technology:

  1. Wash all vegetables, peel if necessary and cut into small pieces.
  2. From red fish, leave only the fillet. Remove entrails, fins. Cut the rest into serving pieces.
  3. Salt the sour cream and add the selected spices to it. Spread the resulting sauce on the fish.
  4. Transfer the pieces to a steamer.
  5. Set the cooking appliance to steam mode for 20-25 minutes.
  6. Then add all the vegetables to the bowl. Continue cooking for another 20 minutes.

Serve the resulting fish with vegetables with any sauce based on tomato paste.

Cooking with rice

Ingredients:

  • 1 full glass of dry rice;
  • 1.5 - 2 tbsp. filtered water;
  • 2 steaks of sockeye salmon;
  • spices from maggi;
  • oyster sauce to taste;
  • salt.

Cooking:

  1. Rinse the fish, dry and put on foil. Sprinkle with Maggi spices. Drizzle with oyster sauce. Leave for a quarter of an hour.
  2. Pour dry rice into the bottom of the smart pot. Fill it with the specified amount of water. Salt.
  3. Place a steam rack on top. Put the fish wrapped in foil on it. Leave a small hole in the cover.
  4. Cook the dish in the "Pilaf" mode from 35 to 50 minutes.

The exact time how much to cook fish in this way depends on the size of its pieces.

Steamed fish cutlets

Ingredients:

  • 2 small pollock carcasses;
  • 1 medium onion;
  • 2 table eggs;
  • 3 pieces of yesterday's loaf;
  • Wheat flour;
  • salt and seasonings.

Cooking:

  1. Carefully separate the fillet from the backbone. Remove skin. Remove large bones.
  2. Chop up the rest. To do this, it is most convenient to use a meat grinder or a special blender nozzle. You can simply cut the fish fillet with a sharp knife into very small pieces.
  3. Cut the crusts off the banana. Pour it up warm water or milk. Leave in this form for 10 minutes. Then squeeze the bread crumb from excess liquid.
  4. Add bread to chopped fish. There also send small pieces of onions.
  5. At this stage, you can again beat the minced meat with a blender.
  6. Add salt, eggs, selected spices to the fish mass.
  7. Mix the minced meat very thoroughly with your hands. Form small patties out of it. Roll them in flour.
  8. Pour water into a saucepan. Wait for it to boil. Place a steamer on top. Place patties in container.
  9. Cover the steamer with a lid and cook the dish for a little less than half an hour. During this time, the cutlets will have time to steam well, including inside. The main thing is not to make them too big.

Ingredients:

  • 500 - 600 g of fresh trout;
  • 1.5 liters of filtered water;
  • salt and dried herbs.

Cooking:

  1. Rinse the fish well and remove the films.
  2. Grate each piece with dry herbs and salt.
  3. Leave to marinate for 60 minutes.
  4. Transfer the fish pieces to a steamer bowl filled with water.
  5. Cook in a suitable mode for 20 - 25 minutes.

Instead of salt and spices, you can pickle fish according to this recipe in soy sauce.

The benefits and calorie content of steamed fish

The main advantage of steam fish is its minimum calorie content. 100 g of the product contains only 112 kcal. This means that such a dish can be safely eaten even for dinner, without worrying about extra pounds.

Steamed fish is especially useful for people who have problems with the gastrointestinal tract. finished product easily and quickly digested. If a person suffers from ailments of the stomach and / or intestines, then steaming fish is worth it without adding spices and sauces. Only a minimal amount of salt can be used.

There is little fat in steam fish, but there is a lot of indispensable for humans useful substances. These are phosphorus, potassium, protein, various vitamins. It is important to include such a dish in the children's diet and eat regularly for people recovering from surgery or a long illness.

For steaming, you can use both fresh and frozen fish. For frozen fish, add 5-10 minutes to the time given in the recipe.

Check the readiness of the fish with a knife: after the puncture, clear juice should stand out, and the meat should move away from the bones well.

Before steaming fish, be sure to salt and sour otherwise it will lose its shape and fall apart. If steam fish seems fresh to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and drizzle with white wine before simmering.

You can cook fish in a small amount of water - so that the water reaches half of the fish. It will be half poached and half steamed.

Steamed fish fillets are the fastest, but fish cooked whole is tastier. Instead of water for steaming fish, you can use the broth from the head, bones and fins of the fish.

If you don't like the smell of steamed fish, try this trick: add to water good tea (no artificial flavors).

For steaming fish you will need

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

Put the prepared steamed fish in a saucepan, salt, 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 cook from the remaining broth 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, salt to taste and strain. Put the fish on a dish and pour over the resulting sauce. Serve boiled potatoes and pickles separately with steamed fish.

Steamed fish flavored

Ingredients:

3-4 perch fillets,
3-4 sheets Chinese cabbage,
3-4 sprigs of rosemary,
2 tbsp teas with jasmine or bergamot natural aromatization,
lemon juice, salt, white pepper to taste.

Cooking:
Pour the fish with lemon juice, salt and pepper. Pour the tea into the water tray. Put Chinese cabbage leaves in the steamer basket, put 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.

Cooking:
Rinse the fillet, squeeze lightly and dry with napkins. Pour the lemon juice over the fish, sprinkle with the pepper mixture, roll up and secure with toothpicks.

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

Salmon for a couple

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

Cooking:

We will need a wide pan that allows you to put the steaks in one layer. Put enough coarsely chopped vegetables, herbs and spices in this pan.

If you put beetroot, it will color the broth and fish in a pleasant color. . Pour cold water 2-3 cm above the vegetables and bring to a boil over high heat. Put 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 cook for 5-7 minutes under the lid. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve steamed steaks with broth vegetables and save broth for soup or sauce.

With salmon cooked according to this recipe, you can cook many interesting lean dishes.

If it is finely chopped and mix with mashed potatoes and chopped parsley to make fish cakes.

If salmon mix with boiled green peas and pasta, you get a wonderful warm salad.

You can add steamed salmon to couscous together with fennel, chili peppers and olives - you get an original, tasty and hearty meal. And you can bake a lean fish pie.

Baked fish in foil will not take you much time.

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

To begin with, we take the carcass of any fish, rinse it under running water. hot water cut off the head and tail. We gut the fish.

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

We put the fish on foil, pour a small amount of heavy cream and wrap it well in foil. We put the fish in a preheated oven and cook for at least 40 minutes.

Steamed fish in Russian

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

Cooking:
Cleaned fish, chopped large pieces, place in a shallow saucepan. Place the mushroom slices 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 with mushrooms to a warmed dish. You can serve lemon slices, lettuce, cucumbers or boiled potatoes as a side dish.

Armenian steamed fish

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

Cooking:
Place a steamer in a saucepan or saucepan, fill with water and boil it. When the water boils, put the gutted, but unscaled fish, salt.

Stuff the fish with a mixture of chopped green onion, 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 from the scales and serve the fish hot. Dry white wine can be used instead of water.

And if you add steamed fish various 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 rampant, and often even somewhat ridiculous. Of course, first of all, a healthy diet, and lastly, morning exercises. What is easier, to create the appearance of a healthy diet.

I often heard that people, because of certain beliefs, refuse meat, fish, eggs, alcohol, smoking, etc. If the last points can only be welcomed, then the refusal of meat and fish is bewildering. Although, everyone has their own quirks. But now is not about that.

Cooking homemade food for a healthy diet provides for certain rules and canons. I read somewhere that the basis of any diet food- the ability to cook food for a couple. Remember, as soon as it becomes necessary to remember dietary dishes, the first thing that comes to mind is steam cutlets. This makes sense, since steamed foods without the addition of fat and spices are great for dietary nutrition, especially for digestive and heart problems.

Unfortunately, in our country and in Western countries, steaming is not popular. But in the countries of Asia and the East, steam dishes are a huge part of culinary traditions. Couscous and rice are among the oldest steam-cooked dishes. In Asia, the steamer is a woven bamboo basket with a lid. Everything is much easier for us. It is unlikely that a purchased specialized steamer is in at least one in ten kitchens. Most often use a fashionable multicooker.

Most people use a regular pot with a lid, into which a wire rack or perforated insert is inserted. Boiling water in a pot is great for steaming food. What is important, such a device does not take up much space and is easy to clean.

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

Steam cooking is the best way to cook most common foods, especially vegetables and fish. The exception is foods that require more intense processing, such as pieces of meat, or those foods that require intense boiling to cook.

Steam fish cooking is very convenient. Steamed fish does not have to be cooked without salt and spices, and without anything at all. I will say so. For me, steaming is a way of cooking a product, and not a way to identify myself - “I only eat healthy food". We steam with the usual spices, mostly without fat, thickeners and with a small amount of 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
  1. Steam cooking is a basic cooking method suitable for almost any fish you wish to cook. When I say any, I mean the types of fish available, not exactly exotic fish that are rarely found. Most often, for the purpose of home cooking, inexpensive sea fish and the so-called “red” in color or river fish are bought. From river fish, zander and catfish are ideal for steaming. However, steam perch is very tasty, but it is no pleasure to clean it. From sea ​​fish for a couple we cook cod, pollock, notothenia.

    Carcasses of notothenia for steaming

  2. 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 double boiler, the meat becomes watery and tasteless. Therefore, we focus on the time of 12-15 minutes. And depending on the type of fish, we change this time a little, but not significantly.
  3. From 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. Carcasses of fish are usually small, portioned. For good breakfast two fish per serving is enough. Clean the carcasses from scales and remnants of the insides. Be sure to cut off the fins. Rinse carcasses of notothenia under running water and dry with napkins.
  4. In a mortar, grind peas of black or colorful pepper, coriander peas and a pinch of dry aromatic herbs (oregano, basil, sage, etc.). Mix spices with a little fine salt.

    Grind the spices in a mortar

  5. Make 4-5 shallow cuts across the carcass from the sides of the fish. Not to the spine, otherwise the fish will fall apart when cooking, just cut 4-5 mm. This is necessary, otherwise steamed fish will deform during cooking. Rub the fish with a mixture of salt and spices. Leave for 10 min. However, if for some reason the use of spices is unacceptable, these points can be omitted. I advise you then to throw 1 tsp into the water of the double boiler. dry mint or dry aromatic herbs.

    Cut the fish from the sides and rub with spices

  6. Prepare an existing steamer. I use a five-liter stainless steel pan, inserting a metal grate on high legs into it. Pour water into the pan to a level not reaching 5-6 cm from the grate. Put the pot on the fire and cover with a lid. Bring water to a boil. Fish are best obtained with intensive vaporization.
  7. Put prepared carcasses of fish in a double boiler. The fish should not come into contact with each other and with the walls of the pan, otherwise it will turn out not a steamed fish, but a baked fish. All fish should lie freely on the grate-liner. Cover the steamer with a lid. The fire under the pan should be maximum.

    Put prepared carcasses of fish in a double boiler

  8. Steamed fish starts to cook immediately. Cooking time approximately 12 minutes. This is usually sufficient. If the fish are fat, add 1-2 min. 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 overdo the fish in a double boiler, it will become watery and lose its taste.