Steaming fish makes it possible to preserve its taste and nutrients as much as possible, in addition, steamed fish is an excellent option for lunch or dinner for those who are on a diet. Naturally, steaming fish is most convenient in a double boiler, but if you don't have one, you can use the principle of a water bath - cook fish on a metal sieve or a colander set on a pot of boiling water. For steaming, it is best to use salmon fish - it has quite dense and juicy meat at the same time, and its pronounced and pleasant natural taste eliminates the need to use oil for frying or seasoning.
It is necessary
-
- a fish;
- lemon;
- a steamer or a large saucepan and a metal sieve or colander.
Instructions
Step 1
Scale the fish, gut it and remove the head. Then separate the fillet from the ridge on both sides, using the blade of a knife, and peel it off.
Step 2
Rinse the fillet thoroughly under cold water and dry it.
Step 3
Cut the fillets into thick pieces (4-5 cm).
Step 4
Season each piece with salt and sprinkle with freshly ground black pepper. Seasoning can be added if desired - it is best to use spices based on mint or green tea, as these herbs work best with fish.
Step 5
Wash the lemon thoroughly (you can rub it with a stiff brush if necessary). Cut the lemon in half and cut each half into wedges.
Step 6
Pour water into the steamer to the maximum level, or into a saucepan so that it does not reach the bottom of the top-mounted strainer or colander.
Step 7
Place the prepared fish in a steamer container or in a sieve (colander) so that there is free space between the pieces. They should not touch, because in this case, cooking will take much longer, and there is a risk of overdrying the pieces on top, while the middle will remain moist. If you have a lot of fish pieces, take two steamer containers. If you are using a saucepan, then you will need to cook in two steps.
Step 8
Lay the lemon slices on top of the fish.
Step 9
Cooking time: in a double boiler - according to the instructions, over a saucepan - from 30 to 40 minutes (the readiness of the fish can be checked by poking it with a fork).
Step 10
Before serving, remove the lemon that the fish was cooking with and drizzle fresh lemon juice over the slices.
