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

FAQs

How do you steam a piece of fish? ›

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.) Remove the fish to a warm platter and drizzle with olive oil and lemon juice.

Rather than intensifying fishy aromas the way pan-frying or grilling can, steaming brings out a more delicate sweetness, a flavor complemented by the ginger and scallions. Properly steamed fish also gets an incredibly luxurious texture, unachievable by harsher methods.

The specific fish you'll choose will depend, of course, on what is available where you live. I like to use cod, haddock or perch. Oily fish, like salmon or mackerel, or really thin white fish, such as tilapia or flounder, can be steamed, but are not ideal.

Still, you can marinate your fish before cooking it to ensure it is flavorful. The types of marinating liquids vary depending on what kind of fish you are using. Typically, fish marinades have an acidic base made from citrus juice, wine or vinegar, which you can pair with olive oil for flavor and texture.

It gives it a very different taste that some may not like, although people usually prefer not just the taste, but also the texture and flavor of steamed food compared to boiled food. . Seafood is a very common food to be steamed. Fish does very well and even shrimp taste wonderful.

You can use any cut of fish of your choice to make Chinese Steamed Fish. I am using pink tilapia, but you can also use any white fish of your choice. 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.

Washing raw fish can spread bacteria

Per WebMD, fish is similar to poultry in that washing it raw can cause any bacteria to spread around your sink and kitchen, increasing the likelihood you will get sick. Raw fish is known to contain dangerous bacteria, including salmonella, listeria, and clostridium.

If you have a heat-safe colander, you can place it inside a large, lidded pot to create a steamer. If you're steaming small items, use the perforated bowl to contain the ingredients. If you're steaming larger foods like corn on the cob or lobsters, flip it over and arrange the foods atop it.