What kind of fish is best steamed? A very healthy recipe: steamed fish with vegetables and oriental style

Preparation

You can steam whole fish carcasses and fillet pieces. It is recommended to put a pillow of vegetables under the fillet, just like I did, for example. Or make individual foil trays by punching holes in them. Clean the carcasses from the inside and rinse well. Save the skin; it will prevent the fish from falling apart during cooking, and at the end of cooking it can easily be removed, revealing tender meat.

If you will be steaming fish in a steamer or slow cooker, follow the instructions. And I’ll tell you how to properly steam fish, without a steamer or multicooker, using only a pan and a wire rack. This method is also suitable for a pressure cooker. Before cleaning, place a pot of water on the stove to boil, placing all the spices in it. I used allspice and bay leaf for flavor. You can also use ready-made ones. Of course, there is no need to salt the water. If desired, you can acidify with lemon juice and sprinkle the carcass itself with salt. I didn’t process it with spices in any way, everything would come later, when it was ready.

Cut off the head and tail, they are good for fish soup. Remove just the gills from the head and can be frozen for later use.

When the water boils, place the fish carcass on the grill and cover the pan with a lid. When boiling water, it should not touch the pink salmon, we only need aromatic steam.

Steamed recipes are often thought of in the spring. And those who fast, because steamed vegetables turn out much tastier and healthier. And those who are on a diet to lose weight for the beach season: steamed dishes are prepared without additional fat, so they are more dietary. In order to steam, you don’t need a steamer or a slow cooker at all - often just an oven is enough.

Steamed recipes are used in restaurants and home cooking all over the world. The oldest steam cooking device, which is more than 3 thousand years old, was found during archaeological excavations in Yunnan province in China. This method was and still is one of the most important in Chinese cuisine.

Already in 800 BC. Steamers were made from cypress, which has now been replaced by bamboo. Often such a device consists of several containers located on top of each other in order to cook several foods at the same time. Steaming is a very delicate matter in Chinese cooking, and each method has its own name. For example, if food is cooked directly over boiling water in several bamboo containers, it is called "zheng", and the top container, which does not come into direct contact with the water, is called "dan".

Also known is the ancient Hawaiian underground steamer, where food was placed in large holes in the ground and then cooked for several hours. This method is called kalua, which means hole. In Mexico, a similar method was called “barbacoa”: steam and smoke were used simultaneously for cooking.

Recipes and cooking tips

1. To ensure that steamed fish is well and moderately salted, place it in a salty solution for several minutes. This will allow the salt to be evenly distributed throughout all the fibers, and not just in the upper layers.
2. Various marinades play an important role, which reveal the taste of the dish, adding some zest to it. For fish, the ideal marinade is a mixture of lemon juice and olive oil. Thyme and rosemary will add a unique aroma.
3. Instead of water, you can use milk, wine and pre-cooked broth from the fins, tail and head to create a steam bath. This will give the fish additional taste and aroma.
4. Fish can be cooked independently or combined with various vegetables. You can put them side by side or make a kind of substrate out of them, and place the fish on top.
5. When cooking, always use approximately equal pieces, this will allow them to cook evenly.

Minced fish fillet allows you to diversify the recipe for steamed fish. You can use it to make steamed cutlets. To prevent them from falling apart during cooking, place a raw egg or white into the minced meat, and roll the formed cutlets in flour. Minced fish can also be used as a filling for manti, which is also steamed.

Thus, imagining with marinades and vegetables, you can bring to life your own steamed fish recipes and surprise your family with delicious and healthy dishes.

If you care about healthy eating for yourself and your family members, then you probably know one of its basic principles - eat as little fatty, fried foods as possible. That is, it is no secret that the correct diet cannot include French fries, or, for example, cakes with butter cream. If you have a double boiler at home, then it will help diversify the menu and make your lunch or dinner the most delicious. Try using our steamed fish. For it, you can take your favorite product: tuna, exotic dorado, pink salmon with chum salmon, any seafood will do.

Simple recipe: with vegetables

This tasty and healthy dish consists of the following ingredients:

• 300 g fillet of salmon, chum salmon, trout or any other fish of your choice;
• several large potatoes with skin or 8-10 small young tubers;
• 10 cherry tomatoes;
• 1 lemon and 1 lime each;
• salt, ground black pepper, parsley and fresh basil;
• a couple of tablespoons of olive oil.

Rinse the fillet, dry with a towel and place in a steamer. Pour in the juice of half a lemon and a tablespoon of olive oil, sprinkle with finely chopped parsley, salt and pepper. Here is such a simple recipe. The steamed fish will be cooked on the top floor (tray), and place the vegetables on the bottom. These will be small potatoes. If you are using regular tubers, cut each of them into four parts, also add oil and lemon juice. You only need to cook the dish for 15 minutes - during this time the fish will turn out very tender, and the vegetables will be soaked in the aromatic broth. You can serve immediately, garnished with cherry tomatoes, basil sprigs and lime wedges. It will turn out no worse than in a restaurant.

Unusual recipe: oriental steamed fish

Otherwise, this dish can be called “salmon envelopes”, which, by the way, can be replaced with any dish. Try it - the addition of spicy sauces results in an excellent taste. Why isn't there a variety to those simple treats that we usually steam? To prepare, take:

• 170-200 g fresh fish fillet (salmon or other red fish);
• 8 tablespoons teriyaki sauce - now you can buy it in any large supermarket;
• 4 tablespoons of dry sherry or natural vinegar;
• green onions and cucumber - a little of each.

Cut 4 large squares from foil, wash the fish, dry it, divide into 4 portions. Dip each piece in foil, top with 1 tablespoon of sherry or natural vinegar, add a couple of cucumber slices and 1-2 green onions. Wrap it loosely to form an envelope and let it cook for 15 minutes. Quite an unusual recipe: steamed fish will have time to soak in the sauce, it will turn out tender and will melt in your mouth. Following Eastern traditions, this dish can be served with boiled rice and, for example, pickled vegetables: radish, ginger, and so on. This could be a real Japanese style dinner. By the way, the multicooker has recently become increasingly popular in Russia. The recipes (steamed fish is a good example) for this miracle pot are quite varied, and the dishes turn out extremely tasty. All you need is to lay out certain ingredients, set the desired mode and set the time - the same 15-20 minutes. Afterwards, all that remains is to pull out the finished dish. It’s so good that in the twenty-first century food can be prepared much faster than our mothers and grandmothers did!

That's right: steam the fish! In a double boiler, fish will be much healthier than fried and much tastier than boiled, since it retains maximum nutrients. At the same time, cooking in a double boiler is a pleasure; the process is quite quick and simple. And the main advantage of this method of cooking is that fish is cooked in a double boiler without the use of fat, that is, the result is a dietary, light and healthy dish. But, like any other dish, steam fish has its own nuances. For example, the most delicious option would be red fish in a steamer, the brightest and healthiest option would be fish in a steamer with vegetables, the most tender and juicy would be fish in a steamer in foil. As you can see, there are many options for preparing this dish, and each of them can easily be called “fish in a steamer.” Recipes for these culinary dishes are on our website, study them and implement them in your kitchen. Check out the photos of each of these dishes, each version of fish in a steamer. The photo will certainly help you correctly assess your capabilities and wishes. Therefore, the main recommendation: cook fish in a double boiler, the recipes with photos of which you have studied better than others and are suitable for your family.

Many people wonder how long to cook fish in a double boiler. There is no definite answer, it all depends on the size of the fish or the pieces into which it is cut, on the type of fish itself, on the recipe for its preparation and cooking. In addition, cooking fish in a steamer may take longer if it was frozen or the power of the device is not sufficient for this dish.

Therefore, to better understand how to cook fish in a double boiler, use the advice of experienced chefs:

You can also cook frozen fish in a double boiler, but the cooking time must be increased by 10 percent;

To reduce unnecessary energy consumption and cooking time, fill the steamer reservoir with warm or even hot water;

Any sea and river fish is suitable for steaming, incl. - cod, sea and river perch, pollock, hake, mackerel, pink salmon, salmon, flounder - to your taste and degree of product availability;

Before placing in the steamer, the fish needs to be slightly salted and acidified so that it does not lose its shape or fall apart;

Fresh steamed fish will taste better if you first marinate it in soy sauce, wine vinegar or olive oil with any spices you like. You can also flavor the fish with white wine;

If you also want to have an excellent side dish for fish for dinner, add your favorite vegetables (carrots, potatoes, eggplant, etc.) cut into small pieces into the steamer, which should be placed on the upper tier of the device.

Steamed fish is a healthy and low-calorie dish. It can be eaten even during the strictest diet. If you don’t skimp on spices and choose them correctly, then even such a simple dish will be worthy of your attention.

Steamed recipes: why it’s useful

If you cook fruits and vegetables using steam modes, they retain vitamins and minerals, and the cooking process takes only a few minutes. Steaming food preserves the natural texture, color, nutrients and flavor of food. Water-soluble vitamins such as B1 and C are also preserved, and the dishes are lower in calories, since fats are not required for their preparation.

According to a study of different cooking methods, the amount of flavonoids in broccoli reduced by only 11% when steamed, compared to 66% when boiled, and a staggering 97% when cooked in the microwave!

Steamed fish with herbs

Cooking time:

12—15 min
Quantity:
4-6 servings

Ingredients:

• 1 kg fresh fillet of sea bream or perch
• Lemon
• A pinch of salt
• A pinch of pepper
• Olive oil
• 1-2 cloves garlic, minced
• Any available fresh herbs (such as coriander, fresh onions, oregano, basil and parsley)

1. Brush fish fillets with olive oil, salt and pepper.
2. Cut the greens into pieces 5-6 cm long and cover the fish with them.
3. Cut the lemon into slices and place on top of the fish.
4. Distribute the garlic evenly over the fillets.
5. Cook in a preheated oven at 75°C for 15 minutes.

Article provided by Electrolux

Appetizing fish cooked with vegetables, mushrooms, rice or other steamed ingredients is a low-calorie, healthy and very tasty dish for the whole family. Steamed dishes can be introduced into the children's diet and added to the diet menu to make it balanced and varied. This method of heat treatment eliminates the use of vegetable oil and butter, so sea or freshwater fish turns out to be especially tender, juicy and literally melting in your mouth. You just need to trust the proven recipe and choose the right products and spices.

Delicious fish in a steamer - Preparation:

1. From prepared cleaned and gutted fish, cut off the fins, head and tail. Peel off the skin, remove all the seeds and cut into portions. If the fish is not large and fits completely into the steamer, then you can cook it whole, so it can be served even more beautifully. After everything, rub the fish with a mixture of salt. But you can add a mixture of spices depending on your preferences.

2. Next you need to cut the onion into half rings.

3. When everything is ready, place the fish in a piece of foil. Place a few half onion rings and a small piece of butter on top.

4. Wrap it up. Place the remaining pieces in foil in the same way.

5. And put it in a double boiler. Close and cook. Cooking time depends on the size of the fish, on average it ranges from 25 minutes to 40 minutes.

1. Steamed cod or trout

— Fish fillet — 500 g — Ketchup — 3-4 tsp. — Lemon — 1 piece — Tabasco — 1 tsp. — Salt Cut the fillet into portions. Squeeze juice from lemon. Mix ketchup, juice and Tabasco. Salt the fish and marinate in the marinade for 2 hours. Place in a steamer and cook according to the instructions for the steamer, about 10-15 minutes.

2. Stuffed cod

- cod - carrots - cauliflower Peel the cod, cut into portions without cutting the belly.
Peel the carrots and cut into cubes. Separate the cauliflower into florets. Grease the mold with oil. Place the fish in a mold and put vegetables in the belly. Salt on top. Place in a double boiler for 20 minutes, but you can also bake in the oven. Serve the fish along with the resulting juice. 3. Pike, pike perch, steamed cod
- fish (pike perch, cod, pike 200g) - vegetable broth or water 250 ml - dill, parsley, salt to taste.
Cut the fish into pieces, wipe dry, rub with salt and place next to the steam insert, sprinkle with dill and parsley. Bring vegetable broth or water to a boil in a saucepan fitted with a steam insert. Place the insert inside the pan, close the lid and simmer the pieces of fish until cooked, turning once during this time. Prepares in approximately 10 minutes. 4. Steamed cod with apples and mango
- cod fillet or any other white fish (8 pieces), - 2 large mangoes, peeled and cut into slices, - 2 large apples, cut into thin slices, do not peel, - 1 small yellow pepper , cut into strips, - 2 tablespoons orange juice, - 1/2 bottle of Thai chili sauce, - coriander (for decoration).
Prepare foil so that it is large enough for fish and fruit. Place fish in the center (2 pieces each, 4 places in total). Place mango, apple and pepper slices on and around the fish. Sprinkle everything with orange juice. Top the fruit and fish with chili sauce. Wrap the foil. Place in steamer basket. Garnish with coriander and serve with rice. 5. Marinated and steamed cod
- 900 g cod fillet - ginger - 3 tbsp.
l. soy sauce - 2 tbsp. l. rice wine or dry sherry - 1 tbsp. l. dark sesame oil - 1 tbsp. l. lemon juice - dried herbs - 4 tbsp. l. olive oil Prepare 2 marinade. 1 Mix soy sauce with wine and sesame oil, add ginger (I used dried). 2 Mix olive oil with herbs and lemon juice. Cut the cod fillet into portions, add salt, divide into two parts and marinate in the prepared mixtures. Leave for at least 10 minutes. Place a piece of parchment in the steamer of such a size that its edges form a rim 3-4 cm high inside the steamer. Place the fish, pour over the marinade. I laid it out on two different shelves. Steam until the fish is done, about 7-10 minutes. 6. Steamed lemon cod
- cod fillet (or other sea fish) - lemon - zucchini - marjoram - salt, pepper, olive oil (OM) and apple cider vinegar Wash the zucchini, cut into small cubes. Place the zucchini in a wide container, seasoning it with OM, mayonnaise (an herb, seasoning), lemon juice and a couple of drops of vinegar (optional). Mix. Leave to marinate for several hours in the refrigerator, but if you really can’t bear it, then leave it out of the refrigerator for an hour. Let's take care of the fish. Put a steamer on gas, if you don’t have one - a wide pan with a colander inserted into it (well, it’s not for me to explain to you how you can replace a steamer! On a sheet of foil put a portioned piece of fish, which we salted and peppered, poured in OM, put a slice of lemon, with which you need to cut off the peel and the white bitter film. A couple more drops of OM and “close” the foil. Cook for a couple of minutes 10. We begin to form the dish. Drained the marinade from the zucchini, put it on a serving dish, on top - fish with lemon.

Dietary food is not called healthy for nothing, because the dishes contain the maximum amount of vitamins and microelements necessary for a person. It is suitable not only for those who want to get rid of extra pounds. This type of nutrition can improve the condition of the skin and normalize natural processes in the body.

What is the best fish to steam?

For steaming, it is recommended to use very fresh or completely defrosted fish. It is better to give preference to healthy sea fish, which have fewer bones, have a denser texture and do not fall apart during heat treatment, as happens with freshwater and river fish. Steamed mackerel, pike perch, herring, cod, pollock, tilapia, sturgeon, halibut, hake, blue whiting, sterlet, burbot, beluga and sea bass are especially tasty. It is advisable to cook pike and salmon in a different way (in the oven, on the grill or in a frying pan).

Steamed fish recipes

Dietary steamed fish is a simple and affordable dish that can be easily prepared in a special steam basket, slow cooker, and even in the microwave. Such a steam dish can be made not only with clean drinking water, but also with saturated fish broth, strained with gauze or a sieve. Fish with a strong odor, such as whiting or hoki, is best cooked in water mixed with a small amount of tea leaves or good strong tea without additional flavoring and aromatic additives. The main thing is to prepare the fillet correctly and follow the proportions indicated in the recipe.

In a slow cooker

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 132 kcal per 100 g.
• Cuisine: international.
• Difficulty: medium.

Pink salmon steamed in a slow cooker is a healthy dish that is easy to make with just 3 ingredients in 25 minutes. Healthy pink salmon, which is called pink salmon, contains a large amount of iodine, so it is recommended to include it in the diet for diseases of the thyroid gland. The dish will be even more aromatic if you add aromatic herbs, such as tarragon, peppermint, thyme or parsley sprigs, which go well with fish. Instead of lemon, you can use orange or grapefruit to give pink salmon a refined, slightly sweet taste.

Ingredients:

• pink salmon – 250 g;
• rosemary – 1 sprig;
• lemon – 1 slice.

Cooking method:

1. Dry the pink salmon thoroughly with a paper towel.
2. Transfer to foil.
3. Lightly mash the lemon wedge in your hands. Sprinkle sea fish fillets with freshly squeezed lemon juice.
4. Place a sprig of rosemary or any other aromatic herb on top.
5. Carefully place the fillets into the multicooker basket.
6. Fold the edges of the foil up so that the workpiece resembles a shallow plate. If necessary, you can do without foil, but then the aromatic juice will simply drain to the bottom of the multicooker container. If all the juices remain in the foil, they will additionally saturate the pink salmon fillet and make the fish even more tender, juicy, and aromatic.
7. Set the “Steam” mode.
8. Cook pink salmon fillet for 20 minutes.
9. If desired, pink salmon can be completely wrapped in banana leaves, foil or parchment paper. In this case, pink salmon will turn out even more juicy. This fillet is served immediately after cooking without unwrapping.

With vegetables

• Time: 35 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 64 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

Lean steamed fish with vegetables is a low-calorie, but very healthy and nutritious dish with a light side dish. Pangasius contains a large amount of protein, rich in iron, fluorine, potassium and zinc. It is very important to properly prepare the fillet, thoroughly cleaning the fish from bones, scales and fins. Instead of carrots and juicy onions, you can use other ingredients, for example, asparagus, eggplant, broccoli, small new potatoes. The serving will be spectacular and appetizing, as in the photo, if you give preference to small vegetables that do not need to be chopped.

Ingredients:

• pangasius – 350 g;
• carrots – 1 pc.;
• lemon – 50 g;
• onion – 1 pc.;
• cilantro – 50 g.

Cooking method:

1. Dry the pangasius fillet and cut into small portions. Frozen fish must first be thawed.
2. Place on a special steamer rack.
3. Spread the sliced ​​lemon over the pangasius fillet.
4. Add the onion, cut into very thin half rings. Small onions can be left whole or cut in half.
5. Distribute raw carrots, cut into cubes or circles, on top.
6. Place sprigs of fresh cilantro or any other aromatic herb on a layer of carrots.
7. Close the steamer. The lid of the steamer should not be opened too often to prevent the temperature from dropping and loss of steam. Otherwise, the steamed fish and vegetables will take longer to cook.
8. Cook the pangasius fillet for half an hour.

Steamed red fish

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 171 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

Steamed red fish is a healthy, tender and fantastically tasty delicacy, rich in vitamins and macroelements. Salmon will be even juicier if you first marinate it in a mixture of high-quality olive oil and spices - saffron, ground black pepper, sage. The longer the fish is marinated, the richer the taste and pleasant texture it will acquire. The aroma of salmon will be truly unique if you add a little coconut milk, cloves, a pinch of ground cumin, and a few drops of rice or dry white wine to the steamer water.

Ingredients:

• salmon – 500 g;
• olive oil – 5 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• salt - a pinch;
• greens – 100 g.

Cooking method:

1. Dry the salmon on both sides with a paper towel.
2. Sprinkle steak with salt. If desired, you can use sea salt.
3. Rinse the greens thoroughly. Fill with clean water for at least half an hour so that small particles of dirt settle at the bottom of the container. Rinse again and drain in a colander.
4. Arrange herbs (such as cilantro, parsley and arugula) in a steamer bowl. If desired, the “base” of greens can be replaced with a cabbage leaf or thinly sliced ​​vegetables, which can be used as a side dish.
5. Place fish on top.
6. Steam the salmon for 20 minutes. The fish is considered ready when the meat is no longer transparent and easily falls apart into pieces.
7. Separately combine olive oil and lemon juice. Beat with a whisk, fork or mixer until smooth.
8. Serve the prepared salmon warm or hot on a bed of herbs.
9. Before serving, pour the sauce generously over the fillets.

How to steam fish in a double boiler

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 92 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

In a steamer it is easy to cook not only portioned pieces of fillet, but also whole fish, for example, carp. The prepared carcass can be stuffed with aromatic herbs, carrots, lard, white bread mixed with a raw egg, porcini mushrooms and champignons. Before adding mushrooms, you can pre-boil them. Other types of fish can be prepared into delicious rolls. To do this, each fillet is rubbed with a mixture of herbs and spices, carefully rolled up and secured with wooden skewers. In each roll you can wrap a block of raw carrots, chopped onions or greens.

Ingredients:

• carp – 1.5 kg;
• champignons – 6 pcs.;
• chives - to taste;
• white wine – 2 tbsp. l.;
• onion – 1 pc.;
• ginger – 10 g.

Cooking method:

1. Wash and gut large carp. Remove gills, scales and fins.
2. Make deep slanting cuts into the fillets. The distance between cuts should not exceed 2 centimeters.
3. Thoroughly rub the carp carcass with ground ginger inside and out.
4. Cut the mushrooms into not too thin slices.
5. Cut the onion into very small cubes or thin half rings. Mix with chopped chives.
6. Stuff the carp with a mixture of onions and chives.
7. Place champignon pieces into the cuts.
8. Carefully transfer the prepared carcass into a double boiler. If desired, you can put a handful of thuja (coniferous shrub) shavings on the bottom of the steamer, which will make the aroma more subtle and interesting.
9. Pour over dry white wine.
10. Steam the carp for 25 minutes.
11. If desired, serve with boiled rice and thick Japanese teriyaki sauce.

With eggplants

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

Sea bass cooked with eggplant and steamed garlic acquires a stunning aroma thanks to the addition of tea. It is advisable to give preference to high-quality black tea with jasmine or bergamot (fruit or berry additives are not suitable). Tea, which can be replaced with strong tea leaves, is poured directly into the water tray. With this method of cooking, the perch turns out no less juicy than when baked in a sleeve. The finished dish is served warm with pickled cucumbers, boiled potatoes or a light vegetable salad dressed with vegetable oil and vinegar.

Ingredients:

• perch fillet – 500 g;
• eggplants – 2 pcs.;
• tea – 2 tbsp. l.;
• garlic – 1 tooth;
• lemon juice – 2 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Rinse the ripe eggplants and dry with a paper towel. It is advisable to give preference to small fruits of approximately the same size.
2. Cut into not very thin circles or short bars.
3. Rub with a mixture of salt and grated garlic. Instead of fresh garlic, you can use granulated garlic.
4. Place the sliced ​​eggplants and garlic in an even layer in the steamer basket.
5. Place pieces of perch fillet on top. If the fillet is small in size, it can be placed whole on top of the eggplants.
6. Pour freshly squeezed lemon juice over the fish.
7. Pour tea with jasmine or bergamot into a special water tray.
8. Steam the sea bass fillets for about 20 minutes. If the fillet looks raw, leave it in the steamer until done, checking it every 2 minutes.

In tomato sauce

• Time: 35 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 87 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

Spicy haddock in tomato sauce is an original, satisfying and very impressive dish worthy of a festive table. Portioned fish rolls will look especially appetizing if you use haddock fillets of the same size. You can wrap asparagus, carrots, chopped parsley or other ingredients to taste in large fish fillets. The skewers are removed only after the haddock is completely cooked. If the rolls do not hold their shape well and begin to open, they can be tied with a feather of green onions. You can add carrots, cut into small cubes, into the tomato sauce.

Ingredients:

• haddock – 450 g;
• sugar – 0.5 tsp;
• tomato paste – 2 tbsp. l.;
• flour – 1 tbsp. l.;
• bay leaf – 3 pcs.;
• water – 1 tbsp.;
• lemon juice – 2 tbsp. l.;
• mixture of peppers - to taste;
• onion – 1 pc.;
• salt – 1 tsp;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Wash the haddock fillet thoroughly. Dry with napkins or paper towel.
2. Sprinkle generously with freshly squeezed lemon juice.
3. Gently rub the pepper mixture, being careful not to damage the delicate structure of the fillet.
4. Form into portioned rolls, starting to roll the haddock from the wide side to the narrow side (tail).
5. Pierce each piece with toothpicks or wooden skewers.
6. Steam the haddock for 20 minutes. It is important to remove the fish from the steamer in time so that it retains its juiciness and shape.
7. Heat vegetable oil in a saucepan.
8. Add the onion, cut into thin half rings or very small cubes.
9. When the onions are nice and golden, add tomato paste, bay leaf, sugar and salt. Simmer for about a minute.
10. Pour in clean water. It is advisable to preheat it so that the temperature of the ingredients in the saucepan does not drop.
11. Add wheat flour. Mix using a spoon or whisk to avoid lumps.
12. Bring tomato sauce to a boil.
13. Pour the rich tomato sauce into a deep serving dish. The remaining sauce can be poured into a gravy boat and served separately.
14. Place haddock fillet rolls on top.
15. Remove the skewers.

Microwave

• Time: 10 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 223 kcal per 100 g.
• Purpose: dietary food, for lunch, dinner.
• Cuisine: international.
• Difficulty: medium.

Delicious steamed fish without a steamer is easy, affordable and very fast. Not all steamed dishes have a rich taste and aroma, so not every home has a steamer. The lack of a steamer is not a reason to give up the idea of ​​surprising your loved ones with spicy steamed cod, rich in amino acids, phosphorus and calcium. You can use a microwave for this purpose. Steamed fillet will turn out especially aromatic, thanks to ginger root, salty soy sauce and nut butter. Ready cod should be served warm with rice, vegetable salad, wheat or semolina couscous.

Ingredients:

• cod – 150 g;
• nut oil – 2 tbsp. l.;
• ginger – 20 g;
• soy sauce – 3 tbsp. l.;
• sesame oil – 2 tbsp. l.

Cooking method:

1. Wash the cod fillet and pat dry with a paper towel.
2. Cut into large pieces. It is important that they are the same size, otherwise the fish will not cook evenly.
3. Transfer the cod to a heatproof dish that can be lightly greased with oil.
4. Grate fresh ginger on the finest grater. Sprinkle the fillet with the resulting aromatic shavings.
5. Wrap the dish with fillet tightly in cling film or cover with a lid.
6. Place in the microwave, select the maximum temperature.
7. Set the cooking time to 5 minutes. The finished fillet should be matte and break apart easily when pressed with a fork.
8. Mix nut oil with sesame oil and heat thoroughly in a frying pan.
9. Pour the mixture of hot oils over the prepared cod fillets.
10. Sprinkle with soy sauce before serving.

Fish with vegetables in the oven, slow cooker, frying pan and steamed

Fish with vegetables is very tasty stewed or baked; all types are suitable for processing. Pike, bream, catfish, hake, tuna, burbot and sea fish with red meat are especially good. Small fish are also suitable; their bones become soft and easy to chew. You can pre-fry the fish or put it raw; a lot also depends on the right choice of vegetables.

What vegetables go well with fish?

Fish and vegetables go well together; you can use fried, steamed, boiled, raw, or pickled. Add olives, dill, celery, cucumbers, and broccoli. To prevent the fish from falling apart during stewing, experienced housewives advise dipping it briefly in salted water. If it is too soft, you can keep it for half an hour. When choosing a vegetable side dish for fish, it is important to consider its type:

1. Fatty varieties: the taste of mackerel, halibut, flounder, salmon is emphasized by broccoli, spinach, sorrel, canned peas, tomatoes. Can be served with fruit: sour apples, grapefruit, orange, cranberries, barberries.
2. Low-fat varieties: combined with stewed potatoes, carrots, zucchini, peppers. It will be very tasty if you add beans in tomato or fried eggplants with onions.

Fish stewed with vegetables in a frying pan - recipe

The simplest recipe is fish stewed with vegetables in a frying pan. The carcass needs to be gutted; it is not necessary to cut a small carcass into pieces. Portions are divided from unlayered. If the fish is layered, then it is cut into sections, removing the backbone. Sometimes the bone is left in to add mass. Very often housewives buy hake.

Ingredients:

• hake – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• tomatoes – 2 pcs.;
• oil – 3 tbsp. l.;
• water – 100 ml;
• bay leaf – 2 pcs.

Preparation

1. Cut the fish, sprinkle with salt and spices.
2. Chop onion and carrots and fry.
3. Add chopped pepper and sauté for 4 minutes.
4. Place the fillet, “cover” with tomatoes.
5. Pour in water and add bay leaf.
6. The fish and vegetables are stewed in a frying pan for 10-15 minutes.

Boiled fish with vegetables

Those who watch their figure will be pleased with the recipe - boiled fish with vegetables. It is recommended to take pollock, cod, sterlet, hake, pink salmon, pike perch, and halibut. Salt and pepper the carcass preferably raw. Boiled vegetables can be chopped in a blender with olive oil and served with fish, like an original sauce.

Ingredients:

• fillet – 1 kg;
• carrots – 4 pcs.;
• onion – 1 pc.;
• stale bread - 3 pieces;
• water – 3 tbsp.;
• celery – 1 bunch;
• parsley - 1 bunch.

Preparation

1. Cut the fish and place it in a cauldron.
2. Chop onions, carrots, “cover” on top.
3. Place bread and herbs and fish on them.
4. Pour water, cook for 25 minutes.

Fish with vegetables in the oven - recipe

A real delicacy is fish baked in the oven with vegetables. Can be prepared in two ways: with or without frying. To eliminate the unpleasant smell of mud coming from the fish, you can sprinkle the carcass with salt before stewing. Simmer in the oven until the meat begins to separate from the bones. Pangasius is good for baking.

Ingredients:

• fish fillet – 3 pcs.;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• pepper – 1 pc.;
• mustard – 6 tbsp. l.;
• flour – 60 g;
• cheese – 100 g.

Preparation

1. Cut the fillet in half, roll in flour.
2. Place in a mold, brush with mustard.
3. Chop the onions, peppers and tomatoes into rings and “cover” the fish.
4. Sprinkle with grated cheese.
5. Bake fish fillet with vegetables for 20 minutes.

Baked fish with vegetables and cheese

Another delicious recipe is fish with vegetables in the oven with cheese. It is suggested to buy red fish or hake, bream, sea bass. It’s better to ask for a large carcass to be chopped when purchasing, this will save time on cooking. If you cut it yourself, then the entrails, gills and fins must be removed.

Ingredients:

• hake – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• hard cheese – 100 g;
• ketchup – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.

Preparation

1. Chop the carcass, sprinkle with spices and salt.
2. Sprinkle with lemon juice and leave for 20 minutes.
3. Chop onions and carrots and fry.
4. Place the fillet on a baking sheet and cover with vegetables.
5. Mix ketchup and mayonnaise, spread a layer.
6. Bake for 20 minutes.
7. Sprinkle with grated cheese and cook for another 10 minutes.

Fish in the oven with vegetables in foil

It is believed that diet dishes are not tasty, but this is not true. An example is fish baked in foil with vegetables. There is much more protein in fish than in meat, and there are also beneficial omega-3 fatty acids. River pike perch, carp, pike, sterlet or sturgeon are recommended; for a modest budget, perch will do, and trout is the most delicious.

Ingredients:

• trout – 1 kg;
• tomatoes – 6 pcs.;
• onions – 2 pcs.;
• lemon – 1 pc.;
• coriander – 50 g;
• bay leaf – 10 pcs.

Preparation

1. Clean and chop the fish.
2. Chop the onion, tomatoes and lemon.
3. Place the fillet pieces on foil, add salt, a slice of lemon, coriander and bay leaf.
4. Place onions and tomatoes on top, sprinkle with cheese.
5. Close the foil.
6. Fish and vegetables will be ready in 15 minutes.

Vegetable stew with fish - recipe

In the Romanian national cuisine there is a dish - fish gyuvech, which is prepared with different sauces. The only thing that remains unchanged is garlic, which is the most popular spice in this country. Gyuvech is a vegetable stew with fish - a simple and satisfying treat. Among the fish varieties, it is better to choose carp, pike or cod.

Ingredients:

• fish – 1 kg;
• bell pepper – 200 g;
• eggplants – 200 g;
• beans – 200 g;
• green peas – 200 g;
• onions – 2 pcs.;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• tomato paste – 2 tbsp. l.;
• greenery. – 1 bunch;
• dry white wine – 150 ml;
• oil – 2 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• raisins – 1 tbsp. l.;
• coriander – 0.5 tsp;
• cumin - 0.5 tsp;
• sugar - 0.5 tsp;
• black pepper - 0.5 tsp.

Preparation

1. Cut all vegetables and fry.
2. Add wine, tomato, spices, a little water.
3. Simmer until soft, add raisins.
4. Clean and chop the fish.
5. Place in pan and sprinkle with lemon juice.
6. “Cover” with vegetables, cover with foil.
7. The fish is baked with wine and vegetables for 20 minutes.

Fish stuffed with vegetables

Fish baked with vegetables gives scope for culinary imagination in choosing both fish and gifts of nature. Many housewives praise the delicious sea butter fish for baking. The meat is white and the carcass is easy to clean. From vegetables you can take onions, carrots and zucchini, if desired, add tomatoes and sweet peppers

Ingredients:

• carcass – 2 pcs.;
• zucchini – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• mayonnaise 2 tbsp. l.

Preparation

1. Clean the fish, salt it, make three cuts.
2. Chop vegetables and fry with spices.
3. Mix with fish roe and stuff.
4. Place the carcass on foil and wrap it.
5. Fish with caviar and vegetables is baked for 30 minutes.
6. Grease with mayonnaise and simmer for another 10 minutes.

Casserole with fish and vegetables

A very simple and tasty dish - fish casserole with vegetables in the oven. Fillet of sea bass or any white fish will do. It’s more convenient to buy sets of frozen vegetables, but you can also assemble them yourself from fresh ones. Cauliflower, broccoli, carrots, and green peas go well together; for a dish for 4 eaters you will need a vegetable mixture weighing 400-500 g.

Ingredients:

• fillet – 400 g;
• vegetables – 400 g;
• cream – 200 g;
• eggs – 2 pcs.;
• butter – 10 g;
• lemon juice – 1 tsp.

Preparation

1. Chop the fish, salt and pepper, sprinkle with lemon juice.
2. Marinate for 15 minutes.
3. Beat eggs with cream.
4. Place the fillet in the form, “cover” with vegetables.
5. Drizzle with dressing.
6. Bake for 40 minutes.

Fish stewed with vegetables in a slow cooker

Cooking fish with vegetables in a slow cooker is easier and faster; you can use a whole carcass or fillet. Cod or pollock, perch meat are suitable. A good vegetable “cushion” for this recipe: carrots, onions and bell peppers. The dish will turn out not only juicy, but also very aromatic. Excess steam will escape through a special valve.

Ingredients:

• fish – 2 pcs.;
• carrots – 2 pcs.;
• onions – 3 pcs.;
• bell pepper – 1 pc.;
• water – 0.5 tbsp.

Preparation

1. Cut the fish and add salt.
2. Fry on “Fry” for 40 minutes.
3. Pour water, simmer for another 10 minutes.
4. Chop the vegetables, add to the bowl, and add salt.
5. Simmer for 15 minutes.

How to cook fish with vegetables in a double boiler?

Another delicious dietary dish is steamed fish with vegetables. Silver carp turns out successfully, the steamer retains the maximum of nutrients. If you don’t have such a device, you can lightly fry the pieces, add water and simmer until done. Cauliflower, carrots and green peas are suitable for garnish.

Ingredients:

• fillet – 500 g;
• lemon juice – 1 tsp;
• pepper – 1 tsp;
• olive oil – 3 tbsp. l.;
• mixed vegetables – 500 g;
• butter – 20 g;
• flour – 1 tbsp. l.;
• milk – 200 ml;
• cheese – 50 g;
• greens - 1 bunch.

Preparation

1. Separate and cut the fish.
2. Mix olive oil, spices, lemon juice and herbs.
3. Pour over the fillet, cover with film, and refrigerate for 2 hours.
4. Place the fish in one bowl of the steamer and the vegetables in the other.
5. Steam the fish with vegetables for 25 minutes.
6. Melt butter, fry flour in it, dilute with milk and grated cheese.
7. Bring until thickened, pour over the finished dish.

womanadvice.ru

Steps

Microwave

Prepare the fish.

You can take fillets of any meaty fish (salmon, halibut, perch). You can also take a whole fish after cleaning it. Place the fish on a dish with a lid, lightly greased with vegetable oil.

• If you have several fillet slices, you can safely place them on top of each other.

• Prepare a side dish to serve with the fish, but this is optional.

  While your fish is cooking in the microwave, you can prepare the side dish at this time. Cook rice in a slow cooker. Try making basmati or jasmine. Or boil water to cook couscous. Salt the water in which you will cook the couscous and add a little butter or vegetable oil to it.

  Season the fish with spices.

• Cook the fish in the microwave.

  Cover the dish with a lid and place it in the microwave for 4-5 minutes, the exact time depends on the thickness of the fillet.

• Check the fish for doneness with a fork. Gently lift the fillet with a fork to check how tender the meat is and if it pulls apart easily. If the meat is white, or slightly matte, and breaks easily, it means the fish is ready.

In the oven or on the grill

Preheat oven or grill.

Preheat the oven to 350 degrees F and let the grill preheat for 10-15 minutes. Place a rack in the middle of the oven. If you're grilling, let it get hot and clean the grill grate with a brush. Using the middle or lower grill rack, reduce heat to medium.

1. Mix seasonings.

   In a small bowl, mix together any herbs and spices you like. This is where the freedom for your imagination begins. Which flavor do you prefer? You can season the fish based on any of the options listed below, or create your own seasoning blend. There is no need to rub seasonings on every inch of the fish, just sprinkle it with spices.

   • A little coconut milk, cloves, minced garlic clove, dried or fresh basil, cilantro, chopped green onions, lemon juice.

   Lemon or lime juice, chopped onion and garlic, salt and pepper.

2. A pinch of ground cumin, chopped garlic clove, chopped sweet onion, cilantro, salt and pepper.
3. A little soy sauce, a little sesame oil, grated ginger, a few drops of rice wine, sesame seeds.

Over the past few decades, the fashion for a healthy lifestyle has become widespread, and often even somewhat ridiculous. Of course, first of all, healthy eating, and lastly, morning exercises. What’s easier is to create the appearance of a healthy diet.

I have often heard that people give up meat, fish, eggs, alcohol, smoking, etc. because of certain beliefs. If the last points can only be welcomed, then the refusal of meat and fish is puzzling. Although, everyone has their own quirks. But that’s not about that now.

Preparing homemade food for a healthy diet requires certain rules and canons. I read somewhere that the basis of any dietary nutrition is the ability to steam food. Remember, as soon as the need arises to remember dietary dishes, the first thing that comes to mind is steamed cutlets. This makes sense, since steamed products without adding fat and spices are excellent for dietary nutrition, especially for problems with digestion and heart.

Unfortunately, steaming dishes is not popular here and in Western countries. But in Asian and Eastern countries, steam dishes are a huge part of culinary traditions. Some of the oldest dishes that are prepared using steam are couscous and rice. In Asia, the steamer is a woven bamboo basket with a lid. Everything is much simpler here. It is unlikely that at least every tenth kitchen has a purchased specialized steamer. Most often they use a fashionable multicooker.

Most people use a regular saucepan with a lid, into which a rack or perforated insert is inserted. Boiling water in a saucepan cooks steamed foods perfectly. What is important is that such a device does not take up much space and is easy to clean.

One day we cooked steamed fish, and since then steamed fish has often been included in our diet. Even in the famous “Book of Tasty and Healthy Food,” a whole chapter is devoted to steamed fish, and readers were told that steamed fish is both tastier and healthier than boiled fish.

Steaming is the optimal way to cook most common foods, especially vegetables and fish. The exception is products that require stronger processing, for example, pieces of meat, or those products that require intense boiling to cook.

Steamed fish is very convenient to cook. Steamed fish does not have to be cooked without salt and spices, and without anything at all. I'll say this. For me, steaming is a way of heat treating a product, and not a way to define myself - “I only eat healthy food.” We steam it using regular spices, mostly without fat, thickeners and a little salt.

Video recipes: steamed dietary dishes in a slow cooker

If you think that preparing original food from aquatic inhabitants requires a lot of time and rare ingredients, then you are mistaken. You just need to follow the easy recipes presented in the videos, and gastronomic masterpieces will come out on their own. You will realize that you do not need to spend a lot of hours and shell out large sums of money on exotic products. Steamed fish in a slow cooker with a side dish is very easy to make.

Delicious fish in foil in a slow cooker

Salmon with couscous and Kenyan beans

Red fish under vegetables

During strict Lent, the only permitted animal product is fish. According to the strict monastic rules, it can be eaten only two days for 7 long weeks: on the feast of the Annunciation of the Blessed Virgin Mary and on the feast of the Entry of the Lord into Jerusalem (Palm Sunday). And if the Annunciation falls during Holy Week, then there is only one fish day left! We lay people are not expected to make such self-sacrifices, which is why we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for the body that is weaned from heavy food? The best option is steamed fish. “Culinary Eden” has compiled a selection of selected recipes for steamed fish especially for fasting people.

First, a little theory. Previously, a special elongated pot with a double perforated bottom was used to steam fish. Now it has been successfully replaced by steamers. If you still have not acquired this important device, use a metal or silicone insert in the pan. If this is not the case, you can place several forks or metal lids on the bottom of the pan to lift the fish above the water. Or you can do it even simpler and cook the fish on a bed of vegetables - you get both the fish and a vegetable side dish for it. You can boil the fish in a small amount of water so that the water reaches half of the fish. It will be half poaching and half steaming. In any case, steamed fish will be much healthier than fried fish and much tastier than boiled fish, since it will retain more nutrients.

Almost any sea and river fish is suitable for steaming: cod, sea and river perch, pollock, hake, mackerel, pink salmon, salmon, mullet, flounder - according to your taste and wealth. You can use both fresh and frozen fish for steaming. For frozen fish, add 5-10 minutes to the time indicated in the recipe. Check the readiness of the fish with a knife: after the puncture, clear juice should come out, and the meat should come away well from the bones.

Before steaming, the fish must be salted and acidified, otherwise it will lose its shape and fall apart. If steamed fish seems bland to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices, and baste with white wine before cooking.

Steamed fish fillets are the quickest way to cook, but whole fish is tastier. Instead of water, you can use broth from the head, bones and fins of the fish to steam the fish. To do this, cook the head without gills, bones and washed fins for 40-50 minutes with onion, parsley and your favorite spices. Strain the finished broth through a sieve. After steaming the fish, you can use this broth to make soup or sauce.

If you're not crazy about the smell of steaming fish, try this trick: add good tea (no artificial flavors) to the water. Oolong (medium fermented rolled tea) is ideal. Instead of fresh tea, you can use a large amount of used tea leaves; it will also give the steam a pleasant aroma. Naturally, the water in which the tea was boiled cannot be used again.

If you already have a steamer, we offer you some simple steamed fish recipes:

Ingredients for 1 serving:

1 small whole fish (sea bass, red mullet), 2 potatoes, 1 carrot, 1 zucchini, 1 lemon slice, 1 tsp. garam masala mixture (cardamom, coriander, cloves, cumin, cinnamon, pepper, nutmeg), 1 tbsp. greens (cilantro, dill), 1 tbsp. vegetable oil, fresh ginger, salt - to taste.

Preparation:

Rinse the fish, clean it, remove the fins and dry it with a napkin. Mix spices, herbs, grated ginger and salt and rub the fish with this mixture inside and out. Place a slice of lemon inside. Cut the vegetables into julienne and fry in vegetable oil for 3-5 minutes to keep them crispy. (First, carrots and potatoes, then zucchini.) Salt and pepper the vegetables and place in the steamer basket. Place the fish on top and cook for 20-30 minutes depending on the size of the fish. In finished fish, the meat should easily separate from the bones. Steamed fish with vegetables can be cooked without potatoes. In this case, it is recommended to serve it with boiled rice.

Ingredients for 1 serving:

1 salmon steak, 2 tbsp. teriyaki sauce, 2 tbsp. rice vinegar, some green onions and fresh cucumber.

Preparation:

Wash the salmon steak, dry it with napkins, place it in the center of a large piece of foil and brush with teriyaki sauce. Pour the vinegar over the steak, sprinkle with chopped green onions and finely chopped seedless cucumber. Wrap the foil in an envelope, place in a steamer and cook for 15-20 minutes.

Ingredients:

400-500 g cod fillet, 2-3 cm fresh ginger, a bunch of green onions, a bunch of cilantro, 2-3 tbsp. soy sauce, 2-3 tbsp. sesame oil, 1 tsp. sea ​​salt.

Preparation:

Dry the fillet pieces with paper towels, rub with salt and ginger and cook in a double boiler for 5-7 minutes. At this time, chop the onion and cilantro, heat the sesame oil in a frying pan. Transfer the fish from the steamer to a bowl, pour over soy sauce, sprinkle with onions, and stir. When the oil is hot, pour it over the fish and stir until all the pieces are evenly coated with oil.

Steamed fish is flavorful

Ingredients:

3-4 perch fillets,

3-4 sprigs of rosemary, 2 tbsp. tea with jasmine or bergamot with natural flavoring, lemon juice, salt, white pepper to taste.

Preparation:

Pour lemon juice over the fish, salt and pepper. Pour the tea into the water tray. Place Chinese cabbage leaves in a steamer basket and place fish and rosemary on them. Cook for 15-20 minutes depending on the size of the fillet.

Ingredients:

1 whole carp (1-1.5 kg), 1-2 champignons, 1 onion, 2 tbsp. chopped greens (onion, cilantro), 1 tsp. ground ginger, 2 tbsp. white wine, salt and pepper to taste.

Preparation:

Gut the carp, rinse thoroughly, clean, and remove the gills. Make oblique cuts on the sides at intervals of about 2 cm. Salt, pepper, and grate the fish inside and out with ground ginger. Place slices of mushrooms into the cuts, and inside - a mixture of onions and herbs. Place the carp in a steamer, pour over white wine and cook for 20-25 minutes.

Ingredients:

1-1.5 kg cod or other white fish, 2 oranges, 1 tbsp. sage, 2 tbsp. olive oil, salt, pepper - to taste.

Preparation:

Zest the oranges using a grater, remove the white peel, and cut the pulp into slices. Heat olive oil in a frying pan, fry the sage and fry the orange slices for 1 minute on each side. Cut fillets from the fish and cut it into portions of 100-200 g. According to the number of portions, cut out 40x50 cm rectangles from parchment. Place the fish on one side of the rectangle, sprinkle with orange zest, salt, pepper, place 1-2 orange slices on top and tightly fold the edges envelope. Place the envelopes with fish in a steamer and cook for 15-20 minutes. You can serve it the same way - in envelopes.

In general, happy owners of steamers can refer to the user manual for recipes for steamed fish. And then we will tell you how to steam fish without a steamer, using ordinary pans.

Steamed haddock rolls

Ingredients:

300-400 g haddock fillet, 2-3 bay leaves, a mixture of peppers, lemon juice, salt to taste.

Preparation:

Rinse the fillet, squeeze lightly and dry with napkins. Pour lemon juice over the fish, sprinkle with a mixture of peppers, roll into rolls and pin with toothpicks. Pour water into a saucepan, add bay leaf, and bring to a boil. Place the fish rolls in a colander, place it on the pan and cover with a lid. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.

Ingredients:

3-4 large salmon steaks, 2 carrots, 1 onion, 1 head of fennel, 2 stalks of celery, 2 tomatoes, 1 beet (optional), herbs: thyme, parsley - to taste, spices: bay leaf, white wine vinegar, sea salt, black pepper - to taste.

Preparation:

We will need a wide pan that allows us to place the steaks in one layer. Place fairly coarsely chopped vegetables, herbs and spices into this pan. If you add beets, they will give the broth and fish a nice color. Pour cold water 2-3 cm above the vegetables and bring to a boil over high heat. Place the steaks into the boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce the heat and simmer for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steamed steaks with the broth vegetables and reserve the broth for soup or sauce.

With salmon cooked according to this recipe, you can prepare many interesting meatless dishes. If you chop it finely and mix it with mashed potatoes and chopped parsley, you get fish cutlets. If you mix salmon with boiled green peas and pasta, you get a wonderful warm salad. You can add steamed salmon to couscous along with fennel, chili pepper and olives - you will get an original, tasty and satisfying dish. Or you can bake a Lenten fish pie.

The same approach to steaming fish is used in Russian cuisine. With our mushrooms and without Mediterranean vegetables, the result is no less interesting.

Ingredients:

500 g white fish, 200 g fresh mushrooms (champignons, porcini), 100-150 ml broth, 3 tbsp. dry white wine, herbs to taste.

Preparation:

Place cleaned fish, cut into large pieces, in a shallow pan. Place slices of mushrooms between the pieces of fish. Salt, pepper, pour wine. Pour boiling broth so that it half covers the fish, and cook under the lid for 15-20 minutes. When serving, transfer the fish and mushrooms to a warmed platter. As a side dish you can serve lemon slices, salad, cucumbers or boiled potatoes.

Ingredients:

1-2 small trout or other red fish, 1 bunch of green onions, 1 bunch of tarragon, 1 lemon, salt to taste.

Preparation:

Place a special device for steaming in a saucepan or saucepan, fill it with water and boil it. When the water boils, add the gutted but not scaled fish and salt. Stuff the fish with a mixture of chopped green onions, tarragon and peeled lemon. Cover the pot tightly with a lid and cook over medium heat for 20-30 minutes depending on the size of the fish. Remove the skin and scales and serve the fish hot. Instead of water, you can use dry white wine.

Steamed fish is not boring or monotonous at all. By following these recommendations and recipes, you can prepare real delicious dishes on every fish day of Lent. And if you complement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.

Over the past few decades, the fashion for a healthy lifestyle has become widespread, and often even somewhat ridiculous. Of course, first of all, healthy eating, and lastly, morning exercises. What’s easier is to create the appearance of a healthy diet.

I have often heard that people give up meat, fish, eggs, alcohol, smoking, etc. because of certain beliefs. If the last points can only be welcomed, then the refusal of meat and fish is puzzling. Although, everyone has their own quirks. But that’s not about that now.

Preparing homemade food for a healthy diet requires certain rules and canons. I read somewhere that the basis of any dietary nutrition is the ability to steam food. Remember, as soon as the need arises to remember dietary dishes, the first thing that comes to mind is steamed cutlets. This makes sense, since steamed products without adding fat and spices are excellent for dietary nutrition, especially for problems with digestion and heart.

Unfortunately, steaming dishes is not popular here and in Western countries. But in Asian and Eastern countries, steam dishes are a huge part of culinary traditions. Some of the oldest dishes that are prepared using steam are couscous and rice. In Asia, the steamer is a woven bamboo basket with a lid. Everything is much simpler here. It is unlikely that at least every tenth kitchen has a purchased specialized steamer. Most often they use a fashionable multicooker.

Most people use a regular saucepan with a lid, into which a rack or perforated insert is inserted. Boiling water in a saucepan cooks steamed foods perfectly. What is important is that such a device does not take up much space and is easy to clean.

One day we cooked steamed fish, and since then steamed fish has often been included in our diet. Even in the famous “Book of Tasty and Healthy Food,” a whole chapter is devoted to steamed fish, and readers were told that steamed fish is both tastier and healthier than boiled fish.

Steaming is the optimal way to cook most common foods, especially vegetables and fish. The exception is products that require stronger processing, for example, pieces of meat, or those products that require intense boiling to cook.

Steamed fish is very convenient to cook. Steamed fish does not have to be cooked without salt and spices, and without anything at all. I'll say this. For me, steaming is a way of heat treating a product, and not a way to define myself - “I only eat healthy food.” We steam it using regular spices, mostly without fat, thickeners and a little salt.

Step-by-step recipe for steamed fish

Ingredients

• Fish (notothenia) 4 pcs
• Salt, multi-colored peppercorns, coriander peas, dry aromatic herbs as desired
• Lemon, butter, parsley optional

1. Steaming is a basic cooking method that can be used for almost any fish you wish to cook.
   When I say any, I mean available types of fish, and not completely exotic fish that are rarely found. Most often, inexpensive sea fish and so-called “red” or river fish are purchased for home cooking. River fish that are ideal for steaming are pike perch and catfish. However, steam perch is very tasty, but cleaning it is no fun. We use steamed sea fish to prepare cod, pollock, and notothenia. Notothenia carcasses for steaming
2. The difficulty of steaming fish lies, first of all, in the fact that it is difficult to catch the moment when the fish is ready. If you overcook fish in a steamer, the meat becomes watery and tasteless. Therefore, we focus on a time of 12-15 minutes. And depending on the type of fish, we change this time a little, but not significantly.
3. For inexpensive fish, I recommend using notothenia. This fish is sold in the form of small carcasses with the head and tail cut off. The fish is easy to clean, the meat is tasty and easy to prepare. Fish carcasses are usually small and portioned. For a good breakfast, two fish per serving is enough. Clean the carcasses from scales and remaining entrails. Be sure to cut off the fins. Rinse the notothenia carcasses under running water and dry with napkins.
4. Grind black or multi-colored peppercorns, coriander peas and a pinch of dry aromatic herbs (oregano, basil, sage, etc.) in a mortar.
   Mix spices with a small amount of fine salt. Grind the spices in a mortar
5. Make 4-5 shallow cuts across the carcass on the sides of the fish.
   Not up to the spine, otherwise the fish will fall apart during cooking, just cut 4-5 mm. This is necessary, otherwise the steamed fish will become deformed during cooking. Rub the fish with a mixture of salt and spices. Leave for 10 minutes. However, if for some reason the use of spices is unacceptable, these points do not need to be followed. Then I advise you to throw 1 tsp into the steamer water. dry mint or dry aromatic herbs. Cut the sides of the fish and rub with spices
6. Prepare your existing steamer. I use a five-liter stainless steel saucepan with a metal rack on high legs. Pour water into the pan to a level that does not reach 5-6 cm from the grate. Place the pan on the fire and cover with a lid. Bring water to a boil. Fish turns out best with intense steaming.
7. Place the prepared fish carcasses into the steamer.
   The fish should not come into contact with each other or with the walls of the pan, otherwise the result will not be steamed fish, but baked fish. All fish should lie freely on the rack insert. Cover the steamer with a lid. The fire under the pan should be maximum. Place the prepared fish carcasses into the steamer
8. Steamed fish begins to cook immediately. Cooking time approximately 12 minutes. Usually this is quite enough. If the fish are thick, add 1-2 minutes. If you are preparing not fish carcasses, but thin fillets, then the cooking time can be reduced. But, in any case, the fish should be steamed for at least 10 minutes. Do not overcook the fish in a steamer; it will become watery and lose its taste.

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Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This contains many useful substances and proteins. Steamed hake is also a healthy food that is suitable for dietary nutrition. The side dish can be absolutely anything - vegetable salad, stewed vegetables, boiled or mashed potatoes, cereals.

Ingredients for steamed fish:

• 500-600 grams of fillet of any fish, but hake is better;
• big lemon;
• a little sunflower oil;
• salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

1. Cut the fish into portions, rub with seasonings and salt.
2. Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
3. Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
4. Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.