bamboo steamer time for whole fish ASAP :-)
Hubby just brought home whole fish (head yes, guts no) about the size of a trout for me to cook in my new bamboo steamer. It came without a sheet of cooking times and I can't find anything online. I don't want to keep opening the lid to check the fish and letting all the steam out; can someone give me a minimum estimate?
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3 Comments:
Whole fish is the way to go! I usually broil or grill at home and have steamed only a few times.
For a one pound, whole fish, steam for 10 to 12 minutes, and check for doneness. Add 2 minutes for each additional half pound.
We were steaming rockfish (striped bass) and I checked at 10 minutes, it was almost done. I gave it another 4 minutes and it was done.
I'm sure there's more advice out there.
wookie at 12:09PM on 07/08/08
Unless you have a probe that attached to a thermometer outside of the steamer, you'll have to check it until it is done. The general times wookie suggests are fine, but keep in mind it all depends on the fish. Is it a thin, white, flaky fish that may cook faster or a fatter fish that may take longer for the middle to get to the correct doneness.
I wouldn't worry about letting the steam out, those steamers recover the heat fairly quickly.
BirdDoggie at 1:03PM on 07/08/08
OK, that was way easier than I thought it would be! I ended up steaming for 15 minutes and letting it sit over the warm pan for another few until hubby got his butt off the computer and downstairs to eat.
I used one sliced onion, one sliced lemon, 3 cloves of garlic with cuts in them, a huge handful of peppercorns, and a big handful of thyme in the steaming liquid. It made the fish taste heavenly without me having to mess with it raw (yes, I have a phobia - chicken too.)
The fish was Denis - I have only seen it here in Israel, does anyone know what it's called in the rest of the world? They look like fat trout, but are pure white inside when cooked rather than that dingy trout color.
cowprintrabbit at 7:44AM on 07/09/08