Steamed Whitefish Recipes

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Steps:

• Combine all ingredients except green onion right in the sandwich bag, including the fillet.
• Seal the bag and shake well to distribute the mixture.
• Marinate at least 30 minutes, then turn fish over and marinate for 30 more minutes. You could also marinate it overnight for a stronger flavor.
• Reserving marinade, place fish in steamer and set timer to 15 minutes. If you don't have a steamer, you can use a steaming rack and a pot or wok.
• While the fish cooks, place marinade in a small saucepan over medium-high heat.
• Add sriracha sauce and stir well.
• Reduce sauce to thicken, about 5-10 minutes.
• When fish is finished, put on plate and pour reduced marinade over fish.
• Garnish with the green onion and serve hot.
• If you can have rice, it will go well with that.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.

Steps:

• Butter upper part of fish steamer, arrange cleaned fish in it, season and place over boiling water.
• Cover and steam 15 minutes per pound or until flaky.
• Remove skin before serving.

Steps:

• Preheat oven to 200°C.
• Put the fish fillets in a baking dish.
• In a bowl combine the remaining ingredients.
• Pour over the fillets.
• Cover and bake for 12-18 minutes until the fish flakes easily.
• Serve at once.
• Enjoy!