How to Steam a Piece of Fish

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by Chez Fred

114 Likes

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Step 1 of 23

The soup was in the making on slow and low, so that's an open opportunity to do something.

Step 2 of 23

Get your stuff together. Bring the fish to room temperature for a couple minutes. That will allow a more even cooking

Step 3 of 23

Put an oven rack on top of the pot

Step 4 of 23

A lot of aromatics in there. Yummy.

Step 5 of 23

Season your fish. Drizzle olive oil on there if you want.

Step 6 of 23

Put the fish on top of the rack. If you are making fish soup don't use the paper. So the juices get in there.

Step 7 of 23

Put a bowl up side down

Step 8 of 23

Slice your lemon and then do little boats

Step 9 of 23

Slice some lemon pieces

Step 10 of 23

Not a lot left to do

Step 11 of 23

Your fish shouldn't take more than 6-8 minutes. Also depends on the thickness of it.

Step 12 of 23

Lift up the bowl gently. Don't burn yourself

Step 13 of 23

Looks like its done. Stick a knife in the thickest part. If it goes in and come out easily, the fish is cooked.

Step 14 of 23

Remove it from the paper or not

Step 15 of 23

Throw in some capers

Step 16 of 23

Cut the lemon pieces in smaller pieces

Step 17 of 23

Let it fall over

Step 18 of 23

Some broccoli rabe or chives or parsley. Anything you like. Boiled potatoes...

Step 19 of 23

Drizzle some liquid gold

Step 20 of 23

Ooh la la. So healthy.

Step 21 of 23

Squeeze it

Step 22 of 23

Eat it all

Step 23 of 23

Enjoy

You're Done!

Start over

This guide was made by:

Chez Fred

New York, NY

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Leave a Comment

What kind of fish did you use? I'm super picky as I'm not too fond of strong fish flavour. I do love a beautiful wild Salmon and I do love flounder. Very very mild in terms of its "fishy" flavour. You have fantastic taste in the foods you cook! It's a true joy learning from you!

Heidi Feldman last year