Numerous new healthy eating plans start as the new year gets underway. However, we are beginning to understand that short-term suffering is not necessary for long-term benefit. Instead of starting difficult-to-maintain extreme diets, it is preferable to eat regular, balanced, and healthful meals that are still delicious and enjoyable. You are less likely to relapse and consume more unhealthy foods all year long, not just in January, the better they taste and the more pleased they make you feel.
Because of this, it is a fantastic time to try new seafood dishes. We all realize fish is healthy for us, as evidenced by several surveys. Even better, studies have shown that some varieties of fish are especially filling, or “satiating,” keeping you fuller for longer and making it much simpler to keep your daily calorie intake under control: click here to learn more. Additionally, there is a wide range of seafood available during the winter, and a lot of it is plentiful and in excellent shape.
Of all, how we cook our food is just as important as what we consume. So this week, we’ll talk about really healthy steaming. For a long time, the terms steaming and poaching were associated with bland convalescent cuisine or institutional food, such as white bread “pap” broths and plain porridge, or even the dreaded arrowroot blancmange, which became alarmingly popular during the Mrs. Beeton era after Florence Nightingale praised the tropical starch in her Notes on Nursing. But no longer.
Twenty-first century steaming recipes are – quite literally – a different kettle of fish, thanks in large part to a growing Asian influence. A lightly steamed fish has a refreshingly pure, clean flavour that’s far from bland, especially when livened up with a flash of lime, soy or chilli. (It can also be a real visual as well as a taste sensation, as this week’s recipe demonstrates.
Furthermore, compared to a hefty old conventional fish kettle, bamboo or improvised colander steamers are simpler to store. They are also the ideal size to comfortably hold a few fillets, which can be quickly cooked, enabling you to go from the fridge to feast in a matter of minutes.
For quick and easy steamed fillets, Nathan Outlaw recommends just 8 minutes for 200g medium-thick fillets. Another common method is to calculate the cooking time at 10 minutes per inch of thickness.
It’s a common misperception that steamed fish needs to be prepared “till it flakes.” The fillet should be finished steaming when it has become opaque but is still just barely resisting flaking since it will continue to cook even after being removed from direct heat. Therefore, it must be served right quickly. Try to have all the veggies and any additional garnishes or sauces available. A tiny fillet might go from being perfectly cooked and firm to being overcooked and soggy if there is a 5-minute lag between taking the fish off the heat and serving.
A good test with whole-steamed fish is to poke a skewer deep into the centre of the fish. Leave it there for 10 seconds. Then pull it out and press it against your hand – it should feel hot.