Steamed Fish
Ingredients
Directions
Fill a steamer or saucepan with water and bring it to a boil.
Place the fish in the steamer.
Keep the water boiling briskly while the fish cooks to ensure sufficient steam.
Cook until the fish is done, which may take longer than boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fish
- Provides the protein that firms and turns opaque as it cooks through steam.
The step that matters
Keep the water boiling briskly. Steam is what cooks the fish, so the water must keep producing enough steam throughout. If the water drops to a weak simmer, the fish cooks unevenly and takes longer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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