Fish are high in omega 3 fatty acids, which makes them an excellent choice for a lean, healthy protein. The American Heart Association recommends eating fish at least twice per week for optimum heart health. Steaming whole fish cooks the fish quickly and healthfully without introducing excess fat into a meal, which can happen with fish that is pan-fried or sauteed in any type of oil. Steaming produces tender, flaky fish.
Step 1
Rinse a whole fish, such as a cod, bass or salmon, with water.
Step 2
Run a sharp fish knife along the outside of the fish, working from the tail to the head, to remove all the scales from the outside of the fish.
Step 3
Slit the fish's belly open lengthwise and remove the guts from the fish. Rinse the cavity with water.
Step 4
Slice three shallow slits into the outside of both sides of the fish.
Step 5
Stuff your favorite combination of herbs and spices into the cavity of the fish. Choose from fresh herbs, ginger slices, garlic and green onions.
Step 6
Rub the outside of the fish with salt and pepper.
Step 7
Set a steamer basket in a large pot filled with water so the water level just reaches the bottom of the basket. Line the basket with cabbage leaves.
Step 8
Place the lid on the pot and bring the water to a boil over high heat on the stove. Reduce the heat so that the liquid simmers. Place the fish on the cabbage leaves and steam for 10 to 15 minutes, or until the meat inside the fish is opaque and flakes easily with a fork.
Step 9
Serve the steamed fish whole with lemon wedges or soy sauce for drizzling.
Tips and Warnings
- Avoid marinating the fish in an oil-based marinade to keep excess fat out of the meal. Use low-sodium soy sauce to cut back on your salt intake.
Things You'll Need
- Fish knife
- Herbs and spices of your choosing
- Salt
- Pepper
- Steamer basket
- Large, lidded pot
- Cabbage leaves
- Fork
- Lemon wedges or soy sauce, optional
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