Savory Steamed Fish And Vegetables Recipes

STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE

Steps:

• Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
• Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
• Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
• While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
• When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

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.

SALTED PLUM STEAMED FISH

Steps:

• Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
• Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
• Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.