Steaming
This method consists in placing fish fillets or steaks in a
collapsible steamer or basket in a covered casserole and cook over
simmering fish stock, white wine or court-bouillon.
• Bring liquid to a boil.
• If the fillet or steak is more than 5 centimetres (2 inches) thick, we recommend thinning it down to ensure even cooking.
• Arrange fish in a single layer in a collapsible steamer or basket.
• Place steamer over simmering fish stock, white wine or court-bouillon, making sure the liquid does not exceed the height of the steamer basket.
• Cover and cook, checking for doneness after a few minutes.
• Bring liquid to a boil.
• If the fillet or steak is more than 5 centimetres (2 inches) thick, we recommend thinning it down to ensure even cooking.
• Arrange fish in a single layer in a collapsible steamer or basket.
• Place steamer over simmering fish stock, white wine or court-bouillon, making sure the liquid does not exceed the height of the steamer basket.
• Cover and cook, checking for doneness after a few minutes.