We rarely steamed fish until we opened the shop. Who knew?! (besides most of coastal and lakeside Asia;) It is now one of our favourite ways to cook whole bream, branzino, perch and trout. Thick filets of lingcod, pacific cod and halibut work well too.

  1. start fish from room temperature
  2. place a bamboo steamer basket snugly into a shallow pan or pot. Fill with water (or stock) to just below the base of the basket. Cover with a lid and bring to a boil.
  3. line the basket with green onions, ginger, galangal, cilantrof or whatever flavours you feel will pair well with your meal.
  4. place the fish into the basket, being careful to not over crowd.
  5. cover with the lid. This method is HOT, so typically a thick piece of fish will take no longer than 6 to 8 minutes. Set a timer a little earlier and check for doneness to assess cooking time.