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Super Tender Steam-Poached Fish
If you’d like cooked salmon or trout while still craving the rich, smooth texture of sashimi, slow cooking or steaming is the best option. But if you’re as lazy as I am about washing another pot, try this steam-and-sear method instead. A delicious Super Tender Steam-Poached Fish recipe.
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Super Tender Steam-Poached Fish
| Ingredient | Amount |
|---|---|
| Salmon or Rainbow Trout Fillet | 1 as needed |
| Carrot | ½ |
- Salmon or Rainbow Trout Fillet1 as needed
- Carrot½
Cooking StepsHow to cook Super Tender Steam-Poached Fish step by step
-
Step 1Cut any root vegetables into chunks and spread them on the bottom of the pot. Turn to low heat. Carrots are preferred — they preserve the fish’s natural sweetness, and the fish oil that seeps out helps dissolve the beta-carotene.
-
Step 2Place the fish on top of the vegetables, skin side down. Sprinkle with a little water, cover with a lid, and let it steam-poach.
-
Step 3Poach until the fish looks as shown — it’s done when the inside is an even pale orange throughout, which means it’s safe to eat. In my pot, this took about 10 minutes.
-
Step 4Plate it up and enjoy!
Super Tender Steam-Poached Fish
If you’d like cooked salmon or trout while still craving the rich, smooth texture of sashimi, slow cooking or steaming is the best option. But if you’re as lazy as I am about washing another pot, try this steam-and-sear method instead. A delicious Super Tender Steam-Poached Fish recipe.
Ingredients
- 1 as needed Salmon or Rainbow Trout Fillet
- ½ Carrot
Instructions
-
Cut any root vegetables into chunks and spread them on the bottom of the pot. Turn to low heat. Carrots are preferred — they preserve the fish’s natural sweetness, and the fish oil that seeps out helps dissolve the beta-carotene.
-
Place the fish on top of the vegetables, skin side down. Sprinkle with a little water, cover with a lid, and let it steam-poach.
-
Poach until the fish looks as shown — it’s done when the inside is an even pale orange throughout, which means it’s safe to eat. In my pot, this took about 10 minutes.
-
Plate it up and enjoy!
