Lemony Steamed Fish Recipes

EASY LEMON BUTTER FISH IN 15 MINUTES

Steps:

• Use paper towels to thoroughly pat-dry excess moisture from fish fillets - this step is crucial for fish to brown nicely in pan. Set aside.
• In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
• In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
• In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned - lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
• Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

LEMON STEAMED FISH

Steps:

• Marinate the fish fillets with 1 tsp lemon juice and salt to taste.
• Set aside.
• Cut spring onion into round slices.
• Separate onion rings.
• Mix ginger, garlic, peppercorns, celery, spring onion roundels, bay leaves, lemon slices, salt and half a cup of water.
• Soak fish slices in this marinade.
• Refrigerate for 30 minutes.
• Transfer fish slices into an oven-proof dish.
• Pour the marinade over this.
• Cover with a tight-fitting lid or aluminium foil.
• Cook in a pre-heated oven at 220C for 12-15 minutes until the fish slices are just cooked.
• If you don't have an oven, cook the fish in a steam pot for 10-12 minutes.
• Serve hot, garnished with shredded cabbage, tomato and bell pepper!