Steamed fish is a very tasty and healthy product. Previously, such dishes were called steam. This is because such fish is steamed, which is formed by boiling. This method is suitable for preparing soft and juicy fish, and allows you to save maximum nutrients. You can let in a whole fish, or pieces.
Cooking process
Quite a lot of fish species are suitable for stock, but it is best to choose a marine one.
After preparing the fish, it is placed in a pot with a wire rack. Pieces are usually attached to the grill with the skin down, and the whole fish - belly. This is done so that the thicker part of the fish is immersed in water and thereby cooks faster.
Cooking steamed fish is a simple process. To do this, fill the fish with broth or water by one third. The approximate ratio of fish to liquid is 1: 3-5. Whole fish is best poured with cold water, and pieces - hot. Onion is added to fish in the broth, butter for smell and taste, spices (any one you like), citric acid (on the tip of a knife) or lemon juice. You can also add lemon slices to taste.
The pot is tightly covered with a lid, brought to a boil and the fire is reduced to very low. Slices are prepared from ten to fifteen minutes, and a whole fish from twenty-five to fifty minutes. Steamed fish languishes at a temperature of 80 ° C. Ready it is removed from the broth. The sauce is prepared from its remnants after straining.
During cooking, stewed fish lose weight. This is approximately 18% -21% of the total mass.
Steamed fish "Special"
To prepare such a fish, you need to heat the pot, but do not heat up. Put already boiled medium-sized potatoes inside. You can take mashed potatoes or boiled vegetables, greased with butter. Next put a piece of stewed fish, and mushrooms on it, after boiling them first. Pour the fish sauce (to your taste), garnish with herbs. Cook the dish for about 10 minutes over low heat so that the sauce soaks the vegetables. To complement, you can decorate with seafood, lemon.
Steamed fish with brine in white sauce
Steamed fish dishes have incredible taste, especially if it is a fish from the sturgeon family. This recipe is dedicated to this kind of fish.
- Strain the cucumber pickle from the twigs.
- Pieces of sturgeon put in a cauldron and put in broth or water, adding cucumber pickle.
- Peel onions, celery and parsley (roots).
- Put everything in the broth, add spices.
- Cook on low heat for up to 30 minutes, then carefully remove the fish.
- Prepare a white sauce based on the remaining broth, add grated or finely chopped pickles.
- Beautifully put on a plate. Serve hot!
For 300 grams of sturgeon you will need: 1 onion, half the parsley root, 3 medium pickles.
Poached fish "In Russian"
Steamed fish cooked in this way will amaze any man. So hostesses take note.
Cod, sea bass, horse mackerel, burbot or mackerel are suitable for this dish. Choose what you like best.
- Peel onions, carrots, parsley (root).
- Make a decoction of mushrooms or cut porcini mushrooms into small pieces.
- Stir fish in broth or water.
Meanwhile, we are preparing tomato sauce :
- Boil porcini mushrooms, add carrots, onions, parsley in salt water.
- Separately, heat the vegetable oil in a pan, add a spoonful of flour and let it brown for 2 minutes.
- Stir, add tomato paste dissolved in water.
- Add salt, sugar, pepper and spices to taste. Put out 5 minutes.
- Heat the dishes, put the boiled vegetables or potatoes there, put the fish on top.
- Pour in tomato sauce, add mushrooms and simmer another 10-15 minutes.
For 300 grams of fish: 1 onion, 1 carrot, half a root of parsley, 3 tablespoons of tomato paste, 200 grams of mushrooms.
Everything is ready! Eat with pleasure!