Steaming foods, like fish, cooks the ingredients and intensifies flavours without cooking away important nutrients. Steaming is a healthy cooking option that doesn't use harmful fats to treat the meat. For a no-fuss, clean way of cooking, use foil wrap as individual fish steamers or steam all your fillets together. Individual steamer envelope makes a fun presentation for guests and foil packs keeps food warm longer. Combine your favourite herbs and spices to create a fish dish that your family or dinner guests will enjoy every time.
- Skill level:
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Things you need
- Aluminium foil
- 2 tsp (12 ml) of sesame oil
- 1 tsp (1.3 g) of lemon zest
- 1 tbsp (17.75 ml) of lemon juice
- 3 tbsp (4.8 g) of chopped parsley
- 2 tbsp (35.5 ml) of white wine
- Microwave-safe bowl
- Fish fillets or whole fish
Pull one 30 cm (12 inch) square of aluminium foil for each fillet. If steaming several fish together, pull away 60 to 90 cm (2 to 3 feet) of foil. Place the foil wrong side up on a counter.
Combine 2 teaspoons (12 ml) of sesame oil, 1 teaspoon (1.3 g) of lemon zest, 1 tablespoon (17.75 ml) of lemon, 3 tablespoons (4.8 g) of chopped, fresh parsley and 2 tablespoons (35.5 ml) of white wine in a microwave-safe bowl. Heat the ingredients together for 30 seconds.
Place the cleaned fish in the centre of the foil. Cover the fish with the warm herbal concoction. Heat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
Fold the foil over the fish, pulling the bottom up first then the top down over it. Seal the two short corners by crumpling them together. This makes a steam pocket that cooks the fish.
Steam the fish for 10 to 15 minutes. Then remove the food from the oven.
Tips and warnings
- Place large aluminium foil pockets on a baking tray so they don't tear when you remove them from the oven.
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