How to steam fish
The short answer
Steam fish fillets over simmering water for 5 to 8 minutes, or a whole small fish for 10 to 15 minutes, until the flesh is just opaque and flakes cleanly. Season and lay it on a plate with aromatics like ginger, spring onion and a splash of soy so it takes on flavour as it steams. Gentle steam keeps delicate fish moist and whole.
Step by step
1. Bring a couple of centimetres of water to a simmer in a pan or wok under a steamer basket or a bamboo steamer. 2. Sit the fish on a heatproof plate that fits inside the steamer, so you catch the tasty juices. 3. Season the fish and scatter over aromatics such as sliced ginger, spring onion, garlic, chilli or lemongrass, with a splash of soy or rice wine. 4. Set the plate over the simmering water and cover with the lid so the steam surrounds the fish. 5. Steam by thickness:
- Thin fillets: 5 to 6 minutes.
- Medium fillets 2 to 3cm: 7 to 8 minutes.
- Whole small fish, scored: 10 to 15 minutes.
6. Try not to lift the lid too often, since each time you let the steam out. 7. Check for doneness. The flesh is just opaque and flakes cleanly, reading 55 to 60C on a probe. For whole fish it lifts cleanly from the backbone. 8. Finish, if you like, by pouring a spoon of smoking-hot oil over fresh ginger and spring onion on top so it sizzles.
Which fish it suits
Steaming is made for delicate fish. Flat fish like plaice and lemon sole, and white fish like sea bass, sea bream and cod, stay moist and hold their shape. Whole small fish such as sea bass and bream steam beautifully and look the part on the plate. Salmon and trout steam well too.
Firm and oily fish steam fine, though they gain less from the method than the delicate ones. Very thick cuts take longer and can be better baked or poached.
Tips / common mistakes
- Do not let the pan boil dry. Keep an eye on the water and top it up with hot water if you need to.
- Steam in a single layer so the steam reaches every piece.
- Score whole fish so the heat reaches the thickest part evenly.
- Keep the lid on. Lifting it lets the steam escape and stretches the timing.
- Save the juices on the plate. Spooned back over the fish, they are a light ready-made sauce.
Frequently asked questions
How long does it take to steam fish? About 5 to 8 minutes for a fillet and 10 to 15 minutes for a whole small fish, over simmering water, until just opaque.
How do you steam fish without a steamer? Sit a heatproof plate on an upturned bowl or two balls of foil in a lidded pan with a little simmering water underneath, or use a metal colander over the pan with a lid on top.
What aromatics go with steamed fish? Ginger, spring onion, garlic, chilli and lemongrass with soy or rice wine are classic. Lemon, dill and a little butter suit a European style.
Can you steam fish from frozen? Defrost it first for even, gentle cooking. If you must steam from frozen, add a few minutes and check the centre is just opaque. Defrost overnight in the fridge.
How do you know when steamed fish is done? The flesh turns just opaque and flakes cleanly with a fork, reading 55 to 60C at the thickest point. A whole fish lifts cleanly from the backbone.
