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The preparation of fish by steaming is practically the same as
that by boiling, and produces a dish similar to boiled fish.
The only difference is that steamed fish is suspended over the
water and is cooked by the steam that rises instead of being
cooked directly in the water.
Because the fish is not surrounded by water, it does not lose
its nutriment and flavor so readily as does boiled fish.
If fish is to be cooked by steaming, first clean it thoroughly.
Wrap in a strip of gauze or cheesecloth and place in a
steamer.
Steam until tender, and then remove the cloth and place the
fish on a platter.
As steaming does not add flavor, it is usually necessary to
supply flavor to fish cooked in this way by adding a sauce of
some kind.
Tags: Fish Recipes
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