Steamed fish - 18 cooking recipes

To steam fish, you don’t always need to have certain utensils or household appliances such as a multicooker or double boiler in stock. Even old Soviet-style pressure cookers are not needed. All that is required is a regular saucepan and a metal colander that fits easily inside it. This is my grandmother's method of steaming fish. Proven for decades!

From this section you can choose any steamed fish recipe that you like the most. Even if the name indicates special dishes, it’s okay. With it, of course, cooking is faster and easier. So if you have it, you shouldn’t throw it away, hee)) Pour water into the bottom of the pan and let it boil. To reduce the time, you can pour boiling water from a kettle. Place the salted fish in a colander (it is often rubbed with spices too). The fire is reduced to low and the entire structure is left to simmer under the hood for some time. You can cover it loosely with a lid to speed up the process.

You can cook any edible fish, both white and red, in this way. Steaks, fillets, sliced ​​pieces or whole small fish are excellently prepared this way. If, using the same principle, we organize a vegetable side dish from, say, broccoli, carrots, Brussels sprouts, green beans, we will get a complete lunch/dinner for proper and dietary nutrition.

To make the fish more flavorful (many people complain about the bland taste of steamed fish), it can be pre-marinated. This goes especially well with steaks of valuable red fish from the salmon order: pink salmon, salmon, chum salmon, coho salmon, trout, grayling, whitefish, sockeye salmon, salmon, taimen, brown trout, omul and so on.