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Encyklopédia rýb |
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Using only a little fat and water makes steaming a very healthy way to prepare fish. It retains its own taste, nutritional value and vitamins. Always keep the lid closed so that the steam remains in the pot (use a glass top!).
Try steaming with NORDSEE fish stock.
It is the most subtle way of preparing fish. There are different ways to steam, e.g. in a basket (as in China) or in a pot with a separation filter and, according to preference, with or without finely cut vegetables. The vegetables become tastier, if placed in a fish marinade for 10 minutes beforehand. One can also put the vegeatables and the fish together in a cold fish or seafood brew. When steaming it is important that the liquid does not come into contact with the food. It is equally important to ensure that the lid is securely closed so that steam cannot escape. The time depends on the size of the fish and the temperature. As a rule 8 to 10 minutes per centimeter of meat thickness at a temperature of 85 to 90° C is adequate. This ensures that the nutrients in the fish are retained.
Tip: The following types are ideal for steaming: whiting, plaice, lemon sole, Dover sole, red mullet, skate, parrot fish, pike, zander, trout and catfish
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