kelolalaut.com - Steaming fish is a healthy and delicate cooking method that preserves the natural flavors and textures of the fish. Here are some beginner-friendly tips for steaming fish:

1.    Choose Fresh Fish 
Start with fresh fish. Look for clear eyes, shiny skin, and a fresh, ocean-like smell. Avoid fish with dull eyes, off-putting odor, or discolored skin.

2.    Select the Right Fish
Some fish are better suited for steaming due to their texture. Whole fish or fillets with firm flesh, such as salmon, trout, cod, or sea bass, work well for steaming.

3.    Preparation
Clean the fish thoroughly under cold water and pat it dry with paper towels. If using a whole fish, you can scale and gut it or ask your fishmonger to do it for you.

4.    Flavoring
Season the fish with your preferred seasonings. Lemon slices, ginger, garlic, scallions, and fresh herbs are commonly used to add flavor. You can also marinate the fish briefly before steaming.

Read also: Let’s Learn How to Make Oysters Rockefeller

5.    Steamer Setup
You can use a bamboo steamer, metal steamer basket, or an electric steamer. If using a bamboo steamer, line it with lettuce leaves or parchment paper to prevent sticking.

6.    Water Level
Add water to the bottom of the steamer pot. The water level should be below the level of the steaming rack or basket, so the fish is not submerged.

7.    Steaming Time
The cooking time depends on the thickness of the fish. As a general rule, steam fish for about 8-10 minutes per inch of thickness. The flesh should be opaque and easily flake with a fork when done.

8.    Even Cooking
If you're steaming multiple pieces of fish, try to choose pieces of similar thickness for even cooking. Thicker pieces may need a few extra minutes.

Read also: Try This Oyster Po’ Boy Recipe at Home

9.    Check Doneness
Gently insert a fork into the thickest part of the fish. It should go through easily, and the fish should be opaque and moist. Overcooked fish will be dry and tough.

10.    Serve Simply
Steamed fish is delicious on its own, so you don't need heavy sauces. You can drizzle a little soy sauce, lemon juice, or a light vinaigrette over the fish before serving.

Feel free to experiment with different seasonings, marinades, and garnishes to find your favorite flavor combinations. Remember, practice makes perfect. Steaming fish might take a bit of trial and error at first, but once you get the hang of it, you'll be able to enjoy perfectly cooked, tender, and flavorful fish dishes.

Read also: Traditional Japanese Kamaboko Making