Steamed fish with vegetables- light, beautiful, tasty, dietary fish dish that can decorate an everyday and festive table with bright colors. Steamed fish with vegetables are cooked in foil in a double boiler on the main baking sheet. During cooking, the natural juice of the food is retained, transforming into a light sauce that permeates the fish dish. Steamed fish and vegetables will cook faster if the foil is left ajar. The sauce will mix with a little water from the steam. The taste of the dish will turn out to be less intense, but experienced gourmets will be able to catch the difference. In a closed foil, fish with vegetables in a double boiler cooks longer, while maintaining the intensity of the taste. Steamed fish with vegetables is especially tasty from low-fat types of red fish in combination with red bell peppers and carrots. Sweet notes of red bell pepper and carrots add a sophisticated taste to the dish. The fish fillet is pre-marinated in lemon juice, adding the spicy sourness of the mild sweetness of vegetables. Enhance the sweet and sour taste of the sauce nutmeg, cinnamon, ginger. Vegetables serve as a seasoning and dietary garnish soaked in fish sauce. Steamed fish with vegetables is served as an independent dish, with dietary side dishes and vegetable salads. The dish is suitable for dietary, children's and healthy meals.

In the photo, steamed trout with vegetables, seasoned with nutmeg, cinnamon, ginger, cooked in a double boiler in tightly closed foil.

Ingredients

• Fillet of lean red fish - 700 g
• Carrots - 2 pieces
• Red bell pepper - 1 piece
• Onions - 1 pc.
• Garlic - 3 cloves
• Lemon - 1/3 pc
• Salt to taste
• Spices to taste

Steamed fish with vegetables - recipe

1. Cut the fish fillet into portions, marinate in lemon juice for 30-60 minutes.
2. Chop the peeled carrots into large strips.
3. Cut red bell pepper, onions into half rings. Chop the garlic.
4. We line the tier of the steamer with foil, leaving the free edges hanging over the sides.
5. Lay onions, carrots, red bell pepper, garlic on foil. Salt, add spices.
6. Put fish pieces on a vegetable pillow. Salt.
7. Cover the fish and vegetables with foil. To steamed fish and vegetables faster, the edges of the foil can be left ajar.
8. Fish with vegetables in a double boiler is cooked for 30 - 60 minutes.
9. Cooking time is selected individually. Depends on the power of the kitchen appliance, the density of the packaging of the ingredients in foil.
10. Serve the finished dish hot or cold with chopped herbs and vegetable salads.

They are considered dietary and healthy. With this method of processing, a maximum of nutrients and vitamins are preserved in products. Dishes prepared in this way come out less high-calorie than those that were fried in a pan. Steamed fish is a delicious delicacy to cook simply, quickly, and the result will pleasantly delight you with its delicate taste.

How to steam fish?

Steam cooking is even easier than it might seem at first. With this method of cooking, you do not need to make sure that the product does not burn. Also, you do not need to stand near the stove and control the entire process. But this option also has some of its own characteristics, which will be discussed below:

1. Steamed fish, the recipe for which does not contain salt, can fall apart after heat treatment and lose its aesthetic appearance. Therefore, it is still recommended to lightly salt the product in advance or sprinkle it with lemon juice.
2. Both fresh and frozen products are suitable for this type of culinary treatment. In the latter case, the cooking time should be increased by 5-10 minutes.
3. One often hears the question of how much to steam fish. There can be no definite answer here. It all depends on what is being prepared - fillet or carcass. The loin, cut into small pieces, will be ready in 10-15 minutes. For a carcass, it will take more time - up to 30-40 minutes.

Steamed fish with vegetables

It is very convenient, practical and useful to steam fish immediately with vegetables. With this approach, time will be saved, and a delicious side dish is immediately ready. How to steam fish with vegetables, read below.

Ingredients:

• pangasius fillet - 300 g;
• carrots - 100 g;
• onions - 100 g;
• lemon - 3 slices;
• parsley;
• salt.

Preparation

1. Defrost the pangasius fillet, cut into small pieces, add salt and place on the steamer rack
2. Put lemon slices, onions, chopped in half rings, carrot circles and sprigs of herbs.
3. Close the appliance and cook for half an hour.
4. Boiled rice or mashed potatoes are suitable as a side dish.

Steamed fish fillet

If someone believes that steamed dishes must necessarily be bland and tasteless, they are deeply mistaken. This recipe is an excellent confirmation of this. Steamed fish in Chinese is described below. After trying it once, the family will ask you to cook it again.

Ingredients:

• cod fillet - 500 g;
• ginger root - 50 g;
• green onions - 1 bunch;
• cilantro - 1 bunch;
• soy sauce - 3 tbsp. spoons;
• sesame oil - 3 tbsp spoons;
• sea ​​salt - 1 tsp.

Preparation

1. The washed and dried fillets are rubbed with salt and grated ginger.
2. Place in a steamer bowl for 10 minutes.
3. Green onions and cilantro are washed, dried and chopped. Sesame oil is heated in a frying pan. The finished fish is placed in a bowl, poured with soy sauce, hot oil and ground with chopped herbs. Stir everything well and serve.

Steamed fish cutlets are an excellent dietary food that is suitable even for baby food. The cutlets are tender, juicy and very tasty. They can be served with or with rice. Fresh vegetable salad will also not be superfluous.

Ingredients:

• hake fillet - 500 g;
• medium-sized carrots - 1 pc .;
• small onions - 1 pc .;
• chicken egg - 1 pc.;
• wheat flour - 2 tbsp. spoons;
• marjoram;
• dried dill;
• salt.

Preparation

1. Hake together with vegetables is ground in a meat grinder. The resulting mass is placed in a colander to allow excess liquid to glass.
2. Drive an egg into the minced meat, add half the flour, salt, spices and knead well.
3. Cutlets are formed, doused in the remaining flour, placed on the grill of the device and left for 20 minutes.

Steamed red fish

How to cook steamed red fish so that the food turns out not only dietary, but also delicious? If you asked yourself such a question, this recipe is definitely for you. Fish with the aroma of herbs and herbs under lemon sauce will definitely not leave anyone indifferent.

Ingredients:

• salmon - 500 g;
• greens - 100 g;
• olive oil - 5 tbsp spoons;
• lemon juice - 2 tbsp. spoons;
• salt;
• pepper.

Preparation

1. Salmon is well salted and pepper.
2. Put all the greens in a steamer bowl, and put the fish on it.
3. Cook for 20 minutes.
4. For the sauce, mix olive oil with lemon juice.
5. Salmon is served on a pillow of greens, sprinkled with sauce.

Steamed fish in the microwave

Perhaps not every housewife knows that steamed fish can also be cooked without a double boiler. It would seem, how is this even possible? In fact, it is possible thanks to the microwave and cling film. Read below how to do this.

Ingredients:

• fillet of cod - 50 g;
• grated ginger root - 1.5 tbsp. spoons;
• chopped green onions - 3 tbsp. spoons;
• soy sauce - 2 tbsp spoons;
• nut butter - 1 tbsp spoon;
• sesame oil - 1 tbsp spoon.

Preparation

1. The cod fillet is washed, dried with a paper towel and cut into large pieces.
2. Put them in a fireproof container and sprinkle with grated ginger.
3. It is tightly wrapped in cling film and sent to the microwave for 5 minutes, setting the device to maximum power.
4. After the specified time, the steamed fish is ready! Sprinkle it with chopped green onions, sprinkle with soy sauce, pour over a mixture of hot oils and serve.

Steamed fish in a slow cooker

The multicooker has already fallen in love with the hostesses for their invaluable help in the kitchen. She bakes and cooks and fries. At the same time, it does it better than traditional devices. She is also a great steam cook. How to steam fish in a slow cooker, now you will find out.

Steamers are a useful innovation that does not take root in our kitchens as quickly as we would like. However, for those who adhere to the rules of a healthy diet, cooking in a double boiler is a pleasure! What could be better than food prepared in the most gentle way of all?

This article offers a selection of recipes for cooking fish in a double boiler.

Fish in a double boiler - the easiest recipe

The easiest way to cook fish is in foil. Only it should be dense food foil (thin one too easily tears).
Ingredients:

• 1 peeled hake without head and entrails;
• 1 carrot;
• 1 onion;
• 50 g butter;
• 2 tbsp seasonings "provencal herbs";
• ½ tsp salt;
• ground pepper to taste.

How to cook:

Wash and peel the vegetables, cut the onion into rings, and cut the carrots into thin slices, put in an even layer on foil, sprinkle lightly with herbs and ground pepper. This will be a vegetable "pillow" for the fish. Grate the carcass itself with salt and quite a bit - with ground pepper, put a few rings of onions and carrot slices on top, as well as pieces of butter. Sprinkle with the remaining herbs, wrap the fish tightly in foil, cook in a double boiler for 30 minutes.

By the way, butter can be replaced with sour cream, and in the dietary version - with a mixture of olive oil and lemon juice.

Fish with vegetables in a double boiler

A great recipe for those who love seasonal vegetables and river fish.
Ingredients:

• 500 g of any river fish (for example, carp);
• 2 large sweet peppers;
• 2 onions;
• 10 green olives;
• 2 tbsp flour;
• 1 tsp cumin;
• 100 g fresh dill;
• 3-4 slices of lemon;
• salt and pepper to taste.

How to cook:

Peel and cut the fish, cut into portions. Mix flour, salt and ground pepper, rub the fish with caraway seeds and roll in this mixture. Peel the onion, cut into rings, place in a steamer container. Put on top the bell pepper cut into strips, pre-peeled from seeds, olives (they need to be cut into slices), chopped dill and a few slices of lemon.

Cook in a double boiler for 45 minutes, best served with mashed potatoes.

Fish with broth and herbs

The fish cooked according to this recipe turns out to be very, very tasty and unusually juicy. The only caveat is that you will have to prepare a vegetable broth in advance.
Ingredients:

• 500 g of any fish (it is better to take a fillet, then you don't have to bother with cutting);
• 2 cups vegetable broth (you can cook it from carrots, onions and roots);
• 100 g fresh dill;
• ½ tsp salt;
• ½ tsp ground black pepper;
• 1 tsp lemon juice.

How to cook:

Cut the fillet into portions. Mix salt and pepper, rub the fish with this mixture, sprinkle lightly with lemon juice and sprinkle with finely chopped dill. Place in a steamer container, pour over hot vegetable broth. Cook for 25 minutes.

Cod in a double boiler (for baby food)

Cook this fish, grind it with a blender with boiled vegetables - and dinner for the child is ready!
Ingredients:

• 200 g boneless and skinless cod;
• salt to taste.

How to cook:

Rinse fillets, remove seeds, even the smallest ones. Lightly add salt. Place directly on the steamer wire rack and cook for 15 minutes. Purée the soft fish with a blender, best of all with boiled potatoes and carrots. You can also add some melted butter.

Steamed Salmon - Diet Recipe

Ingredients:

1. 500 g salmon fillet;
2. a large bunch of lettuce leaves;
3. 100 g dill;
4. 3 tbsp lemon juice;
5. salt and pepper to taste.

How to cook:

Cut the fillet into portions (you can take ready-made steaks, this is more convenient), grate with a mixture of salt and pepper. Place the washed lettuce leaves in a steamer container in an even layer, place the fish on top, pour over it with lemon juice, sprinkle with chopped herbs and cook for 15 minutes. Bon Appetit!

If you liked our recipes for cooking fish in a double boiler - tell your friends about them.

1. Steamed cod or trout
- Fish fillet - 500 gr
- Ketchup - 3-4 tsp
- Lemon - 1 piece
- tabasco - 1 tsp
- Salt
Cut the fillet into portions. Squeeze the juice out of the lemon. Mix the ketchup, juice and tabasco. Salt and marinate the fish in the marinade for 2 hours. Put in a double boiler and cook according to the instructions for a double boiler, about 10-15 minutes.

2. Stuffed cod
- cod
- carrot
- cauliflower

Peel the cod, cut into portions without cutting the abdomen.
Peel and dice the carrots. Disassemble the cauliflower into inflorescences. Grease the mold with oil. Put the fish in a mold, put vegetables in the belly. Salt on top. Put in a double boiler for 20 minutes, but you can also bake in the oven. Serve the fish along with the resulting juice.

3. Pike, walleye, steamed cod
- fish (pike perch, cod, pike 200g)
- vegetable broth or water 250 ml
- dill, parsley, salt to taste.

Cut the fish into pieces, wipe dry, rub with salt and put next to it on the steam insert, sprinkle with dill and parsley. Boil vegetable broth or water in a saucepan suitable for the steam insert. Place the insert inside the pan, close the lid and simmer the fish pieces until tender, turning over once during this time. It takes about 10 minutes to cook.

4. Steamed cod with apples and mango
- fillet of cod or any other white fish (8 pcs),
- 2 large mangoes, peeled and cut into wedges,
- 2 large apples, cut into thin slices, do not peel the peel,
- 1 small yellow pepper, cut into strips,
- 2 tablespoons of orange juice,
- 1/2 bottle of Thai chili sauce,
- coriander spruce (for decoration).

Prepare foil just enough for fish and fruit. Place the fish in the center (2 pieces for a total of 4 places). Place pieces of mango, apple and pepper on and around the fish. Sprinkle everything with orange juice. Top the fruits and fish with chili sauce. Wrap the foil. Place in the steamer basket. Garnish with coriander and serve with rice.

5. Marinated and steamed cod
- 900 g cod fillet
- ginger
- 3 tbsp. l. soy sauce
- 2 tbsp. l. rice wine or dry sherry
- 1 tbsp. l. dark sesame oil
- 1 tbsp. l. lemon juice
- dried greens
- 4 tbsp. l. olive oil

Prepare 2 marinades.
1 Mix soy sauce with wine and sesame oil, add ginger (I used dried).
2 Mix olive oil with herbs and lemon juice.
Cut the cod fillet into portions, add salt, halve and marinate in the prepared mixtures. Leave on for at least 10 minutes. Put in a double boiler a piece of parchment of such a size that its edges form a side 3-4 cm high inside the double boiler. Put the fish, pour over the marinade. I laid it out on two different shelves. Steam until the fish is cooked for about 7-10 minutes.

6. Steamed lemon cod
- fillet of cod (or other sea fish)
- lemon
- zucchini
- marjoram
- salt, pepper, olive oil (OM) and apple cider vinegar

Wash the courgettes, cut into small cubes. Put the zucchini in a wide container, seasoning them with OM, mayonran (such herb, seasoning), lemon juice and a couple of drops of vinegar (optional). Mix. Leave to marinate for several hours in the refrigerator, but if it’s unbearable, then for an hour outside the refrigerator.

Let's go fish. Put a double boiler on the gas, if there is no one - a wide saucepan, inserting a colander into it (well, it's not for me to explain to you how you can replace a double boiler!

On a sheet of foil, put a portioned piece of fish, which we salted and pepper, poured OM, put a slice of lemon, from which you need to cut off the peel and a white bitter film. A couple more drops of OM and "close" the foil. Cook for a couple of minutes 10. We begin to shape the dish. We drained the marinade from the zucchini, put it on a portioned dish, on top - a fish with lemon.

During strict Lent, the only permitted animal product is fish. According to the strict monastic charter, it can be eaten for only two days for 7 long weeks: on the feast of the Annunciation of the Most Holy Theotokos and on the feast of the Lord's Entry into Jerusalem (Palm Sunday). And if the Annunciation falls on Holy Week, then there is only one fish day left! We, the laity, are not expected to make such sacrifices, so we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for an organism weaned from heavy food? The best option is steamed fish. “Culinary Eden” has compiled a selection of selected steamed fish recipes especially for those fasting.

First, a little theory. Previously, a special elongated pot with a double perforated bottom was used for steaming fish. Now steamers have successfully replaced it. If you still haven't got this important appliance, use a metal or silicone insert in the pan. If this is not the case, you can put several forks or metal lids on the bottom of the pot to raise the fish above the water. Or you can do even easier and cook fish on a pillow of vegetables - you will get both fish and vegetable garnish for it. You can boil the fish in a little water - so that the water reaches half of the fish. This will be half steaming and half steaming. In any case, steamed fish will be much healthier than fried fish and much tastier than boiled fish, since it retains more nutrients.

Almost any sea and river fish is suitable for steaming: cod, sea and river bass, pollock, hake, mackerel, pink salmon, salmon, red mullet, flounder - to your taste and wealth. For steaming, you can use both fresh and frozen fish. For frozen fish, add 5-10 minutes to the time indicated in the recipe. Check the readiness of the fish with a knife: after the puncture, a clear juice should stand out, and the meat should move well from the bones.

Before steaming, the fish must be salted and acidified, otherwise it will lose its shape and fall apart. If steamed fish looks bland to you, marinate it in soy sauce, wine vinegar, or olive oil with your favorite spices, and drizzle with white wine before boiling.

The fastest way to cook fish fillets is steamed, but fish cooked whole is tastier. Instead of steaming fish, you can use broth from the head, bones and fins of the fish. To do this, cook the head without gills, bones and washed fins for 40-50 minutes with onions, parsley and your favorite spices. Strain the finished broth through a sieve. After steaming the fish, this broth can be used to cook a soup or sauce.

If you are not fond of the smell of steaming fish, try this trick: add good tea (no artificial flavors) to the water. Oolong (medium fermented rolled tea) is ideal. Instead of fresh tea, you can use a large amount of used infusion, it will also give the steam a pleasant aroma. Naturally, the water in which the tea was boiled can no longer be used.

If you already have a steamer, here are some simple steamed fish recipes:

Ingredients for 1 serving:
1 small whole fish (sea bass, red mullet),
2 potatoes,
1 carrot,
1 zucchini,
1 lemon slice
1 tsp mixtures of garam masala (cardamom, coriander, cloves, cumin, cinnamon, pepper, nutmeg),
1 tbsp greens (cilantro, dill),
1 tbsp vegetable oil,
fresh ginger, salt to taste.

Preparation:
Rinse the fish, peel, remove the fins and pat dry with a napkin. Combine spices, herbs, grated ginger and salt and rub the inside and outside of the fish with this mixture. Place a slice of lemon inside. Cut the vegetables into julienne and fry in vegetable oil for 3-5 minutes so that they remain crispy. (Carrots and potatoes first, then zucchini.) Season the vegetables with salt, pepper and transfer to the basket of the double boiler. Place the fish on top and cook for 20-30 minutes depending on the size of the fish. In cooked fish, the meat should be easily separated from the bones. You can cook steamed fish with vegetables without potatoes. In this case, it is recommended to serve it with boiled rice.

Ingredients for 1 serving:
1 salmon steak,
2 tbsp teriyaki sauce,
2 tbsp rice vinegar,
some green onions and fresh cucumber.

Preparation:
Rinse the salmon steak, pat dry with napkins, place in the center of a large piece of foil and brush with teriyaki sauce. Drizzle the vinegar over the steak, sprinkle with chopped green onions and finely chopped seedless cucumber. Wrap the foil in an envelope, place in a double boiler and cook for 15-20 minutes.

Ingredients:
400-500 g cod fillet,
2-3 cm fresh ginger
a bunch of green onions,
a bunch of cilantro,
2-3 tbsp soy sauce,
2-3 tbsp sesame oil
1 tsp sea ​​salt.

Preparation:
Dry the fillet pieces with paper towels, rub with salt and ginger and cook in a double boiler for 5-7 minutes. At this time, chop the onion and cilantro, heat the sesame oil in a pan. Put the fish from the double boiler into a bowl, pour over soy sauce, sprinkle with onions, stir. When the oil is hot, pour it over the fish and stir so that all the pieces are evenly coated with the oil.

Steamed fish fragrant

Ingredients:
3-4 perch fillets,

3-4 sprigs of rosemary,
2 tbsp tea with jasmine or bergamot of natural aroma,
lemon juice, salt, white pepper to taste.

Preparation:
Pour the fish with lemon juice, salt and pepper. Pour the tea into the water tray. Put Chinese cabbage leaves in a double boiler basket, put fish and rosemary on them. Cook for 15-20 minutes depending on fillet size.

Ingredients:
1 whole carp (1-1.5 kg),
1-2 champignons
1 onion
2 tbsp chopped greens (onion, cilantro),
1 tsp ground ginger
2 tbsp white wine,
salt and pepper to taste.

Preparation:
Gut the carp, rinse thoroughly, clean, remove the gills. Make oblique cuts on the sides at intervals of about 2 cm. Salt and pepper the fish from the inside and outside, rub with ground ginger. Put the mushroom slices in the cuts, and inside the onion and greens mixture. Place the carp in a double boiler, pour over the white wine and cook for 20-25 minutes.

Ingredients:
1-1.5 kg of cod or other white fish,
2 oranges,
1 tbsp sage,
2 tbsp olive oil,
salt, pepper - to taste.

Preparation:
Wipe the zest from the oranges with a grater, remove the white rind, and cut the pulp into slices. Heat the olive oil in a skillet, sauté the sage and brown the orange slices for 1 minute on each side. Cut the fish fillet and cut it in portions of 100-200 g. According to the number of portions, cut out rectangles 40x50 cm from parchment.Place the fish on one side of the rectangle, sprinkle with orange zest, salt, pepper, put 1-2 circles of orange on top and roll the edges tightly envelope. Place the fish envelopes in a double boiler and cook for 15-20 minutes. You can also serve in envelopes.

In general, happy owners of steamers can refer to the user manual for steamed fish recipes. And then we will tell you how to steam fish without a steamer, using ordinary pots.

Steamed haddock rolls

Ingredients:
300-400 g haddock fillet,
2-3 bay leaves,
a mixture of peppers, lemon juice, salt to taste.

Preparation:
Rinse the fillets, squeeze lightly and pat dry with napkins. Pour lemon juice on the fish, sprinkle with the pepper mixture, roll into rolls and pin with toothpicks. Pour water into a saucepan, put bay leaf, bring to a boil. Place the fish rolls in a colander, place in a saucepan and cover. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.

Ingredients:
3-4 large salmon steaks,
2 carrots,
1 onion
1 head of fennel
2 stalks of celery,
2 tomatoes,
1 beet (optional)
greens: thyme, parsley - to taste,
spices: bay leaf, white wine vinegar, sea salt, black pepper - to taste.

Preparation:
We need a wide saucepan that allows us to stack the steaks in one layer. Put sufficiently coarsely chopped vegetables, herbs and spices in this saucepan. If you put beets, it will color the broth and fish in a pleasant color. Pour cold water 2 to 3 cm above the vegetables and bring to a boil over high heat. Place steaks in boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce heat and cook for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steaks with the broth vegetables and leave the broth for the soup or sauce.

With salmon cooked according to this recipe, you can cook many interesting lean dishes. If it is finely chopped and mixed with mashed potatoes and chopped parsley, you get fish cakes. If you mix salmon with boiled green peas and pasta, you get a wonderful warm salad. You can add steam salmon to couscous along with fennel, chili and olives - you get an original, tasty and satisfying dish. Or you can bake a lean fish pie.

The same approach to steaming fish is used in Russian cuisine. With our mushrooms and without Mediterranean vegetables, the result is no less interesting.

Ingredients:
500 g white fish
200 g of fresh mushrooms (champignons, white),
100-150 ml of broth,
3 tbsp dry white wine
greens to taste.

Preparation:
Put the peeled fish, cut into large pieces, in a shallow saucepan. Place the mushroom slices between the fish pieces. Season with salt, pepper and wine. Pour in the boiling broth so that it covers half of the fish and cook, covered, for 15-20 minutes. When serving fish with mushrooms, transfer to a preheated dish. For a side dish, you can serve lemon slices, lettuce, cucumbers or boiled potatoes.

Ingredients:
1-2 small trout or other red fish,
1 bunch of green onions
1 bunch of tarragon,
1 lemon
salt to taste.

Preparation:
Install a special device for steaming into a saucepan or stewpan, fill it with water and boil it. When the water boils, place the gutted, but not scaled fish, salt. Stuff the fish with a mixture of chopped green onions, tarragon, and peeled lemon. Cover the pan tightly with a lid and simmer over medium heat for 20-30 minutes, depending on the size of the fish. Peel off the scales and serve the fish hot. Instead of water, you can use dry white wine.

Steamed fish is not boring or monotonous at all. By following these guidelines and recipes, you will be able to prepare real delicious meals on every fish fasting day. And if you supplement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.