Steamed Fish with Mayonnaise > Easy Filipino Recipe | (2024)

FAQs

Why is steamed fish good? ›

Steaming on a plate also helps prevent the fish from falling apart once cooked and it preserves the sauces and keeps the fish tender. Enjoy with some steamed vegetables and white rice for a light yet filling meal.

Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)

Some of my favorites are rockfish, black cod, and black tilapia. You may need to adjust the timing depending on the size of your fish. Generally speaking, for 1-1.5 lb, you will cook the fish for 10-12 minutes, and for 1.5-2, you will cook for 15-20 minutes.

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

You can adjust up and down by 60 seconds depending on the size and type of fish. If it's overcooked, the meat will be too tough. The skin may also break. If it's undercooked, then there will be blood / red juices in the meat (which my dad said some people prefer, actually.)

Steaming fish is one of my favorite simple ways to cook fish at home: It's a beautiful technique for a perfectly-cooked fish and so easy to execute without a lot of equipment. Steam cooks the fish delicately—it's always moist, even if you overcook it a little.

First, take three sheets of aluminum foil and roll them up into baseball-sized balls. Place them on the bottom of the pot, and pour in about an inch of water. Then rest the plate on top of the foil balls, and add whatever food you're trying to steam to the plate. Cover the pot with a tight-fitting lid and steam away.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Place fish fillets on a plate, skin side down, inside a steamer basket. Scatter with ginger, garlic and half the spring onion. Steam, covered, over a pot of simmering water for 8 minutes or until just cooked.

Can you put fish in a steamer? ›

Steaming is a widely used method for cooking fish and shellfish. With minimal added seasoning, this cooking method keeps all the taste and texture of seafood.