Full steam ahead

Oriental cooking has always made great use of steaming and it’s worth following suit because it’s a fat-free way to cook – making it one of the healthiest there is.

Serve up 150g of steamed snapper you’ll be eating just 186 calories, compared with 216 calories if it were grilled or a hefty 305 calories for the battered, deep fried version. Just as shocking is the vitamin count – vegetables retain 10-30% more vitamin C when steamed as opposed to boiled.

Steaming is the ultimate way to cook fish. It keeps the fish moist and it's exceptionally easy, so even novice chefs can feel confident. Plus you can add in herbs and spices while it's steaming to really infuse some flavour.

Once you know how to steam, have a go at one of the tasty recipes, such as steamed ocean trout with ginger and bok choy or steamed haruan fish. You can also steam vegetables, as with our marinated tofu and steamed bok choy.

How to steam fish

Step 1

First thing's first; you need to select a steamer. There are many to choose from, and which one you go for just depends on your personal preference:

• Steamer inserts for saucepans or rice cookers
• Three-piece stainless steel steamers
• Steaming trivets which can be used in woks to raise smaller pans or plates above water
• Bamboo steamers, which are cheap and suitable for all types of steamed food

Step 2

Marinate or season the fish

Place the fish on a plate. Combine the marinade ingredients in a small bowl and drizzle over the fish. Refrigerate and allow the fish to marinate for at least 10 minutes.

Step 3

Prepare the steamer

Half fill a saucepan with water and bring to the boil over a high heat. Cover the base of a bamboo steamer with 1–2 cabbage leaves. Place the fish on the cabbage leaves and drizzle with any remaining marinade.

Step 4

Steam the fish

Place the steamer on top of the saucepan and ensure that the water is not touching the steamer – if it is, pour out some water. Adjust the heat so that the water is just boiling and place the lid on the steamer. Steam for 10–12 minutes according to the thickness of the fish – thick fillets may need more steaming time and thin fillets less time.

Step 5

Check if it's done

Carefully remove the lid from the steamer and gently prod the fish with a fork – when cooked, it will be opaque and starting to flake.

Step 6

Serve

Use an egg flip to remove the fish from the steamer and transfer it to a serving plate. Sprinkle the fish with herbs or sliced spring onions and serve with your choice of vegetables.