steamed fish

Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is &quot;fish in crazy water&quot;. Maybe because who would think that fish poached in water could be so delicious? That&#039;s crazy! :)

Acqua Pazza - Italian Poached Fish

tsp salt

tbsp extra virgin olive oil

red onion (, sliced 1cm / 1/3" thick)

fennel (medium) (, sliced sliced 1cm / 1/3" thick)

red chilli (cayenne pepper) (, seeds removed and finely chopped (Note 2))

garlic (, finely minced)

red cherry tomatoes (, halved)

yellow cherry tomatoes (, halved (or more red))

chardonnay (not too woody) (,

water

basil

tbsp parsley (, finely chopped (keep stems))

crusty baguette (, cut 4 to 6 slices on

extra virgin olive oil

garlic (, halved (for rubbing))

Sauté  fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.

Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.

Tomatoes: Add cherry tomatoes, cook for 4 minutes.

Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 - 3 minutes until reduced by half.

Simmer sauce: Add water and salt, and the basil &amp; parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 - 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).

Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for 6 minutes or until internal temperature registers 50°C/122°F.

Remove fish: Remove lid, transfer fish to plate.

Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.

Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.

Garnish with extra basil and a drizzle of olive oil. Serve immediately.

To serve:

Preheat oven to 180°C/350°F (all types).

Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.

Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.

Garlic crostini:

Easy recipe for Patra Ni Machhi in your Instant&nbsp;Pot or Pressure Cooker. This is a classic Parsi Indian dish that's full of flavor.

Steamed Fish Patra Ni Machhi

green chutney, (made from the recipe linked)

Water

Cut the larger tilapia filets in half. Cut parchment paper to fit and wrap fully over each filet.

Place fish on the parchment, slather on both sides with the green chutney. Use more for a spicier dish, less for a milder version.

Wrap the fish in parchment, and wrap the parchment packet with foil.

Place 1.5 cup of water in your Instant Pot, put in a trivet that will raise the fish above the water, place the filets on the trivet, and pressure cook at LOW pressure for 2 minutes, using quick pressure release once done.

Carefully unfold one packet, being careful of the steam, to check fish for doneness. if not quite done, either cook for another minute or close the lid let it steam with the cooker turned off, using residual heat to finish cooking.

Serve with rice, naan, cauliflower rice, or something mild on the side.

This Chinese Style Oven Baked Fish is inspired by the classic Chinese steamed whole fish. The fish fillet is oven-baked in parchment paper with fragrant sesame oil and fresh ginger, then the sauce is drizzled on to the fish at the last minute just before serving. The scallions and cilantro on the top add freshness and fantastic flavor. Delicious, easy and healthy!

Chinese Style Oven Baked Fish

fish fish

sesame oil

salt and pepper,

soy sauce

Shaoxing wine

sugar

white pepper

scallion,

cilantro leaves

red chili, sliced or julienned

Preheat the oven to 400 degrees F.

Place the fish fillet on a piece of...

Place the fish fillet on a piece of parchment paper horizontally. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper.

Place sliced or julienned ginger over the fish.

Fold the parchment paper up over the bottom...

Fold the parchment paper up over the bottom part of the fish, then fold it down to cover the top half of the fish. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.

Place the wrapped fish on a baking sheet,...

Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.

Take the fish out of the oven after...

Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. If it flakes easily, the fish is cooked; if the fish still looks translucent and resists flaking, place it back in the oven to heat it until it’s done.

While waiting for the fish to cook, prepare...

While waiting for the fish to cook, prepare the sauce by combining water, soy sauce, Shaoxing wine, sesame oil, sugar, and a dash of white pepper.

As soon as the fish is done, tear...

As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.

Garnish with fresh cilantro, scallions, and sliced or...

Garnish with fresh cilantro, scallions, and sliced or julienned red chili. Serve immediately.

This steamed fish recipe is great for anyone looking for a quick low-fat meal.

Chinese steamed fish with ginger

x 200 grams skinless blue-eye fillets

5cm piece ginger, thinly sliced

milliliters Massel chicken style liquid stock

(60 milliliters) Chinese rice wine (shaohsing) (see note)

baby bok choy, quartered

tbsp light soy sauce

tsp caster sugar

tsp sesame oil

peanut oil

spring onions, thinly sliced

rice,

For food infused with delicate smokiness, steep yourself in the art of tea smoking. It's quick, easy and the results are terrific.

Tea-smoked salmon

black tea-leaves

(1/2 cup) Basmati rice

olive oil

salmon fillets, pin-boned

Olive oil spray,

Steamed asparagus, to serve salsa

coriander leaves

red onion, thinly sliced

capers,

lemon juice

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼)

fish ((we get the fish monger

ginger

onions

tsp sugar ((or

To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales.Pro Tip: Do this under a tap of running cold water to wash the scales away.Optional: Score the fish with two lines across its body on both sides.

Use scissors to cut off the fins and to trim the tail.

Optional: Remove the gills.

Preparing The Fish For Cooking

Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.

Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.

Pour the excess liquid out of the dish after it has been cooked.

Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle.Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.

Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.

Pour the sauce AROUND the fish to prevent it from getting soggy.

For The Steaming

Use a fork and spoon to break off the head and tail from the body.

Keep the utensils close together and cut along the length of the fish along the center from one end to the other.

Push the meat aside. The top half can be pushed up and the bottom half to the bottom.

Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.

Put the meat back onto the body where it was before, this time just without the long bone inside.

Spoon some sauce over the fish to season.

Serve immediately as is!

How To Serve The Dish Restaurant Style

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Easy poached salmon

tsp peppercorn

white wine vinegar

fennel bulb

bay leaves

few parsley stalks (from the bunch used for the salsa verde)

British salmon fillet

lemon

garlic clove

anchovy fillets, rinsed if packed in salt

lemons

flat-leaf parsley

caper

tbsp rapeseed olive oil

Jersey Royal potatoes

First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.

Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.

To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.

Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

Chinese steamed whole fish with ginger and scallion has always been a Lunar New Year favorite and a very popular menu item at Chinese restaurants that offer traditional Chinese cuisine. Not only is the dish easy to make, it is fragrant, clean, and flavorful. Perfect for any occasion!

Chinese Steamed Whole Fish with Ginger and Scallion

2 inch knob of ginger (, peeled and julienned (about 2 TBSP/ ½ ounce))

onion

Tablespoon kosher salt (,

cilantro (, roughly chopped (optional))

Tablespoon water

Tablespoon oil (,

In your steaming setup, add about 1½ inch of water. Bring the water to a boil, then reduce the heat down to a simmer.*Refer to the post for DIY steaming setup ideas.*

While the water is heating, rinse the whole fish under water to remove any impurities or scales. If there&#039;s any bloodline left on the spine of the fish, scrape and rinse it off under water. Gently pat the fish dry with clean towels. It doesn&#039;t have to be completely dry, just as long there&#039;s no puddles of water.*Refer the the post for more detail and photo reference. Also, have your fish already descaled and gutted. You can usually have your butcher clean the fish for you.*

Lightly season both the interior and exterior of the fish with some salt. Place the fish on an oblong, heatproof dish and stuff the interior with ⅓ of the julienned ginger and sprinkle another ⅓ of the ginger on top of the fish.

Once the water is ready, place the plate of fish in your steamer and place the lid back on. Let the fish steam for about 15-20 minutes, or until you can easily cut through the fish cleanly with a spoon without much resistance and the fish looks flakey. *The cook time will vary with each fish, depending on the thickness and the size of the fish.*

While the fish is steaming, combine the soy sauce, hot water, and sugar. Stir until the sugar granules are dissolved. Set the sauce aside until the fish is done steaming.*Feel free to reduce the amount of hot water if you wish the sauce to be saltier. Also, if you really enjoy dishes with a lot of sauce, you can double the sauce recipe and the aromatics.*

Once the fish is done, carefully remove it from the pot. Heat the ¼ cup of oil in a pan until it just starts to smoke. While the oil is heating up, pour the sauce over the fish and top the fish with the remaining julienned ginger, thinly sliced green onions, and roughly chopped cilantro (optional).When the oil is hot and ready, carefully pour the oil over the ginger, green onion, and cilantro.

Garnish the fish with more fresh cilantro if you&#039;d like and enjoy it while it&#039;s hot with some steamed white rice!

These easy steamed fish parcels with Japanese seasoning are an ideal way to get kids in the kitchen

Teriyaki salmon parcels

tbsp low-salt soy sauce

tbsp clear honey

garlic clove, finely chopped

mirin (optional)

sunflower oil

long-stem broccoli

salmon fillets

ginger,

sesame oil (optional)

spring onions, toasted sesame seeds

KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.

Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.

Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.

Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.

Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.

Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic

Steamed mussels with cider, spring onions & cream

live mussel

butter

spring onions

garlic

cider

thyme

milliliters single cream

bread

Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.

Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.

Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty - it will surprise you.

Sizzling ginger steamed fish

x 180 grams/ 6 oz thinnish white fish

salt

white pepper ((sub black))

green onion (, green part only, finely sliced on diagonal (Note 3))

tbsp ginger (, finely julienned (Note 3))

tsp light soy sauce (,

tsp sesame oil (, toasted)

tbsp peanut oil ((or veg, canola, grapeseed))

Preheat oven to 200°C/400°F (180°C fan).

Prepare parcel - Place a 2 x 25cm / 10&quot; piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.

Season fish &amp; wrap - Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel - make a parcel with the paper first, then the foil. (See video or step photos).

Bake - Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!

Top 18 steamed fish recipes from across the web

The most viewed steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Acqua Pazza - Italian Poached Fish

Steamed Fish Patra Ni Machhi

Chinese Style Oven Baked Fish

Chinese steamed fish with ginger

Tea-smoked salmon

Cantonese Steamed Fish with Ginger ...

Easy poached salmon

Chinese Steamed Whole Fish with Gin...

Teriyaki salmon parcels

Steamed mussels with cider, spring ...

Sizzling ginger steamed fish

Easy Chinese Steamed Fish

Mediterranean-Style Steamed Salmon ...

Dad's Steamed Fish with Ginger & Sc...

Jamaican Steamed Fish

Jamaican Steamed Fish Recipe

Steamed Fish with Thai Miso and Gin...

Fish en Papillote (Fish in a Bag)

Top 18 steamed fish recipes from across the web

The most viewed steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Acqua Pazza - Italian Poached Fish

Steamed Fish Patra Ni Machhi

Chinese Style Oven Baked Fish

Chinese steamed fish with ginger

Tea-smoked salmon

Cantonese Steamed Fish with Ginger ...

Easy poached salmon

Chinese Steamed Whole Fish with Gin...

Teriyaki salmon parcels

Steamed mussels with cider, spring ...

Sizzling ginger steamed fish

Easy Chinese Steamed Fish

Mediterranean-Style Steamed Salmon ...

Dad's Steamed Fish with Ginger & Sc...

Jamaican Steamed Fish

Jamaican Steamed Fish Recipe

Steamed Fish with Thai Miso and Gin...

Fish en Papillote (Fish in a Bag)

The most viewed steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine