Steaming fish is available to almost anyone. But it is not only easy and convenient, but also tasty and healthy. For lack of a double boiler, a pan, a metal drushlag and water are enough.
How to steam fish will be described below. Several recipes for your choice.
Steamed fish with oranges
Ingredients. Cod fillet (200 g portioned), orange, sage (dry or fresh, chopped), 2 tbsp. tablespoons of vegetable oil, a tablespoon of butter, pepper (assorted seasonings can be) and salt.
Cooking. Peel the orange. Cut the flesh into circles and fry in a mixture of butter and sunflower oil. We cut out the rectangles from the parchment (for each piece of fish separately, the side of the cut square is about 50 cm). Now put a piece of fish on each piece of parchment, a piece of fried orange on top, season with sage, salt, pepper and wrap it in an envelope. Cooking for fifteen minutes. Served with potatoes and vegetables.
Steamed ice fish with vegetables
Ingredients. A carcass of fish, young carrots (2 pcs.), Asparagus young (3 pcs.), A third of a glass of sweet pea cereal varieties, juice of half a lemon, butter (a slice, 5-7 g), salt.
Cooking. To clean the fish, gut it, remove the fins, rinse the carcass and put it on a towel to dry. Now we rub it inside and out with pepper and salt. Cut vegetables and stuff fish. Add a piece of oil and sew it up so that the juice does not leak. Cook in a double boiler for about 30 minutes. Before serving, do not forget to pull the thread and sprinkle the fish with lemon juice.
Steamed red fish
Ingredients. Red fish fillet (piece about 150 gr), a large bunch of greens (onions, parsley, arugula, dill), oil (olive, 3 tablespoons), a teaspoon of lemon juice, pepper, thyme, salt.
Cooking. We spread the bottom of the double boiler with greens. Rub the fish with pepper and salt and lay on the resulting green "pillow". Cook for 20 minutes. Pour the finished dish with oil and lemon juice.
Chinese steamed fish
Ingredients. Dorada fish (you can use another, for example, catfish - 500 g), soy sauce (mushroom sauce, already prepared, 2 tablespoons is also suitable), chopped ginger, parsley, garlic (2 teaspoons each), tarragon leaves ( 5-7, it is advisable to take fresh tarragon), thyme, three cloves of garlic, salt, pepper.
Cooking. We cut the fish, free from the stones, cut the tail, fins, head. On both sides, pepper, salt, sprinkle with seasonings and pour over the sauce. We leave to insist, putting it in the cold, periodically turning over, so that it is better saturated. Insist at least two hours.
We spread the carcass on the foil and pour the resulting marinade with fish juice. We bend the foil, thus forming molds, and place in a double boiler. Cover and cook for about half an hour. Then we turn off the steam cooker, but we can’t remove the fish, and let it simmer for some more time (until the water in the double boiler starts to cool).
Steamed pink salmon with ginger
Ingredients. Pink salmon (600 g), ground ginger (two pinches), lemon, soy sauce, salt.
Cooking. Rub a half of the lemon on a grater and mix with ginger. Add the sauce to this mixture. Cut the fish (pieces at your discretion), mix with the resulting marinade and let it brew for about three hours (more can be). Spread in a double boiler, pour marinade on top and cook for 20 minutes.
This dish is perfect for any vegetable salad. And if you want, then try also to prepare the sauce.
Ingredients. Butter (160 g), two eggs, lemon (whole, medium sized), greens and salt.
Cooking. The oil is brought to a mild state (we warm, but do not melt). Cook hard-boiled eggs and cut them as small as possible. Cut (also finely) greens, squeeze the juice of a whole lemon and turn on the blender. Quick, easy and most importantly - delicious.