Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.
Remember these easy tips with buying and cooking fish:
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Cook it as soon as possible to minimize the loss of juices.
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