Steaming is the healthiest way to cook fish and is widely used in Thai cuisine. Place whole fish or portions in a steamer over 2–3cm of boiling water, and add herbs and aromatics for extra flavour.

The healthiest way to cook fish, and widely used in Thai cuisine. Simply place portions or whole fish in a steamer over 2-3cm of boiling water. Whole fish can be stuffed with herbs and is also good with aromatic flavours added around the fish. Scallops are good for steaming this way.

• Another method is to fill the base of a large pan with seaweed, add enough water or wine to create steam (but not cover the fish), place portions or whole fish on top, cover with a lid and steam over a medium to high heat
• Mussels and other molluscs are also best steamed in the same way but without the seaweed. Fish can also be steamed in a microwave, but the portions must be of even thickness.
• Purchase a stainless steel steamer or oriental bamboo steaming tower
• Add herbs and spices to steaming liquor
• Pay attention to thickness of fish and steam accordingly until fish is firm to the touch

Tips…

• Shellfish is terrific cooked in this way
• Wrapping seafood portions in lettuce, cabbage, spinach or even seaweed can add flavour, shape the seafood and helps keep flesh tight together and retain moisture.

Frequently Asked Questions

Why is steaming a healthy way to cook fish?

It uses no added fat and gently retains the fish’s natural moisture, flavour and texture.

What seafood is best for steaming?

Whole fish, even portions, scallops, mussels and other molluscs all steam well.

How can you add flavour when steaming seafood?

Add herbs and spices to the steaming liquid, line the pan with seaweed, or wrap portions in lettuce, cabbage or spinach to add flavour and keep the flesh moist.