Fish Steamed In Bamboo Steamer Recipes

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A first-generation Cuban-American, chef Tatiana Rosana grew up in Miami in a traditional Cuban family where food always took center stage. Today, chef Rosana heads Outlook Kitchen, Lookout Rooftop and Bar, as well as The Envoy Hotel’s in-room dining as the executive chef. Since joining the team at The Envoy Hotel, she has competed on The Food Network’s Beat Bobby Flay, Chopped, and Chopped Champions, winning twice and earning the title of two-time Chopped Champion.

If there’s one kitchen gadget that’s incredibly useful in a variety of ways, yet doesn’t get used nearly enough, it’s the humble bamboo steamer. It conjures images of towering baskets filled with tasty dim sum, stacked high one on top of the other, and precarious perches over pots and woks. The bamboo steamer is best known for its ability to cook up delicious dumplings) and fluffy bao buns, but I promise you, it can do

Chinese Steamed Fish With Ginger Shallot Sauce

From vegetables to custards to cakes, the bamboo steamer basket is only limited by your imagination. This gentle heat application of steaming cooks the fish perfectly without drying it out. Pair it with a super savory soy and mirin sauce and you’ve got a quick, easy, and healthy weeknight dinner in minutes.

Prepare scallions by cutting into 3-inch pieces and then slicing thinly lengthwise. Place scallions in ice water and allow to sit while you prepare the rest of the meal (this will ensure they curl nicely).

Place fish on a heat-safe plate (make sure plate is small enough to fit in your steamer basket but large enough to hold the fish and sauce). Arrange ginger on top of the fish, then pour soy mixture over the ginger and fish. Lightly sprinkle salt over fish to season.

How To Use Bamboo Steamers

Place the plate inside steamer basket and cover, steaming for 10 to 12 minutes depending on thickness of fish (salmon will take 12 to 14 minutes). The fish is ready when it easily flakes apart—you can test using a fork to gently separate the fish.

While fish is steaming, mix the vegetable oil and sesame oil together in a small pot and heat until just below smoking. You’ll know it’s ready when you insert a wooden spoon in the pot and it causes bubbles to form.

Once fish is cooked through, carefully remove the entire plate from the steamer basket. Drain the scallions from the ice water and lay on top of the fish and ginger. Very carefully pour the hot sesame oil mixture over the scallions, which will gently cook them and bring out their aromatics as well as season the dish even more.

Basket Steamed Fish

Garnish with chilis, serve with a warm bowl of rice, and enjoy. Pro-tip: Spoon the delicious sauce over your rice for added flavor.

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How To Use Bamboo Steamer Baskets

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You're all set to get the latest from . Tell us a bit more about you so we can get to know each other better.We all have cooking implements we bought and thought we’d use more often, but instead they end up sitting in a cupboard unused for months at a time. For me, one is my collection of different-sized bamboo steamers.

We all have cooking implements we bought and thought we’d use more often, but instead they end up sitting in a cupboard unused for months at a time.

Steaming Fresh Fish| Helpful Tips To Cook Fish

For me, one is my collection of different-sized bamboo steamers. The last time I used one of them was last August when cooking Asian-style dumplings.

Seeing those steamers the other day, it reminded me of what I wrote on the topic of steaming a number of years ago. Back then, I noted it was a cooking technique folks forget about, because we are too busy frying, boiling and grilling with other implements to remember to do so.

The funny thing is, I really enjoy the flavour of food prepared in a bamboo steamer, because as it heats and cooks, it is given an appealing, mild woodsy taste and aroma.

How To Use A Bamboo Steamer

That seems particularly true with fish, which was proved again when I decided to put one of my bamboo steamers back into service to cook B.C. ling cod fillets.

Beyond the taste it imparts, steaming fish and other foods in a bamboo steamer also lightens things up, because no oil or butter is required to cook them. Steaming is also a cooking method that yields moist, flavourful results with minimal nutritional loss because good things in the food aren’t boiled away.

Another thing I like about cooking fish fillets in a bamboo steamer is that it happens quickly. That’s because a bamboo steamer kind of works like a convection oven, in that the heat (steam) circulates around the food and cooks it on all sides.

Bamboo Steamer Soy And Ginger Fish Recipe

For today’s recipe, I decided to steam my fish fillets surrounded with a range of colourful vegetables. And when it was cooked, I served this bamboo steamer meal for two with a Japanese-style ginger sauce that nicely complemented it. You can also serve the fish and vegetables with rice.

If you don’t have a bamboo steamer, you’ll find them for sale in shops in Victoria’s Chinatown and at most stores that sell an array of kitchenware. The one I used for today’s recipe was 10 inches in diameter.

This light and colourful fish dish for two is served with a ginger-rich sauce spiked with other Asian-style tastes, such as soy sauce, rice vinegar and sesame oil.

Feels Like Home: Victor Liong Shares His Mum's Classic Steamed Fish Recipe

Combine mayonnaise, ginger, soy sauce, vinegar, sugar (or honey), sesame oil and sriracha (or other hot chili sauce) in a small bowl. Cover and refrigerate sauce until needed below. Top the sauce with the sesame seeds just before serving.

Line a 10-inch diameter bamboo steamer with a round piece of parchment paper (see Eric’s options). Poke a few holes into the paper. Place fish in the steamer.

Arrange the cauliflower, carrot, celery, baby bok choy and bell pepper around the fish. Season fish and vegetables with salt and pepper

Wok Skills 101: Steaming

Place a skillet or wok large enough to hold the steamer over high heat. Pour in half to one inch of water and bring to a boil.

Put the lid on the steamer, set it in the skillet or wok, and cook six to seven minutes, or until fish is cooked through and vegetables are cooked firm-tender. Sprinkle fish and vegetables with sesame seeds, garnish with cilantro sprigs (or sliced green onion), and serve with the ginger sauce.

Note: Roasted sesame seeds are sold in bags or bottles at some supermarkets. If you can’t find them, cook regular sesame seeds in a skillet set over medium heat until lightly toasted.

Chinese Steamed Whole Fish With Black Bean Sauce

Eric’s options: If you can’t find ling cod fillets, other types of cod fillets — and other fish fillets, such as halibut or haddock — can also be used in this recipe. Instead of parchment paper, you can line the steamer with a few leaves of Chinese or Napa cabbage, each poked with a few holes.

Galiano Island’s 12th annual Nettlefest, described as a fun celebration of local wild abundance, takes place from April 4 to 7. Events will fill you with information on topics such as how to harvest stinging nettles, their health and nutritional properties, and ways to eat this wild plant, which has a flavour somewhere between spinach, cabbage and broccoli.

Nettlefest events include nettle cooking workshops, community nettle harvesting, a community potluck celebration and a nettle cooking competition open to those who think they make the best nettle dish. Most events occur in and around Galiano Island’s South Community Hall, 141 Sturdies Bay Rd.

Eric Akis: Fish Dish Puts Steamer To Good Use

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