Steaming Fish

Fish Suitable

Rugger Snapper, Bream, Whiting, Trevally, Mulloway, Sweetlip, Perch

Cooking Utensils

Steamer, or other perforated container, such as a colander, over a saucepan.

Cooking Time

3-6 minutes

Ingredients

• 4 x 100 gms fish fillets or cutlets
• 300 ml Fish Stock
• 150 ml cream
• 1/2 tablespoon freshly chopped chives
• 1/2 tablespoon freshly dill
• Selection of baby vegetables

Steaming is the easiest method of cooking fish quickly without the addition of any fats. All that is needed is a little boiling water in the bottom of a saucepan, a colander or bamboo steamer sitting over the water, and a tight fitting lid or enough aluminium foil to seal in the steam.

Quarter-fill a saucepan with water and bring it to the boil. Place the fish fillets in a steamer or other perforated container, over the saucepan. Fit a lid, or cover with foil, and steam for about 3 minutes for fillets, 4 to 5 minutes for cutlets, and 5 minutes for a whole small fish. The fish should cook thoroughly without turning. When the fish is cooked, the flesh should be firm to the touch. Then carefully remove from the steamer.

In a small saucepan, bring the Fish Stock to boil and cook the baby vegetables in the hot stock. This should only take a few minutes. Remove the vegetables from the stock and keep them warm. Continue to boil the stock for a few minutes to reduce it slightly. Add the cream, chives and dill to the fish stock and stir. Place the fish on a plate, surround it with vegetables, and then spoon the sauce over the top.