25 Jun Steamer Basket Fish and Veggies

I am intimidated by cooking fish. I have made many under or overcooked fish dishes for my family. Fish isn’t exactly forgiving. There isn’t much to be done other than choke down overcooked fish, hopefully with a sauce or creamy side, and unless its sushi, undercooked fish won’t do.

Lately I have been steaming fish in our steamer basket and it has been a revelation for me. I find the resulting fish to be tender and delicious. I love lining the steamer basket with foil and then just throwing that foil away after I use it. The lingering smell of fish in the house after cooking fish is another deterrent for me to cook it; so being able to easily throw away the cooking juices right away and cut down on that smell is a major draw for cooking fish this way.

I like using a somewhat fatty white fish like wild caught cod for steaming. All fish would cook well this way, but it works best with fish that has some fat content. I also highly recommend a bamboo steamer basket like THIS one. I love my bamboo steamer basket and use it all the time (you’ve already seen in featured with the spring rolls!). The steamer sits in a wok partially filled with water and steams your food to perfection. The resulting food has a hint of added earthy/smokiness from cooking in the bamboo. For this recipe I put the fish on one level of the bamboo steamer and some of my favorite veggies to steam on the other. Add some rice for a super easy and simply delicious meal. Just grab some tamari or a fresh lemon if you are needing something extra, and enjoy!