Steamed dishes in a slow cooker

Knowing how to cook fish, you can get a very tasty, healthy and nutritious dish without much effort. One of the advantages of boiling fish is that if you want to serve it with any sauce, you can cook it in the broth in which the fish was boiled: you will get a delicious-tasting fish sauce.

Steamed fish - recipe

So, the steaming time for steaming fish is: 7–8 minutes.

To prepare this recipe you will need:

• whole salmon, flounder, or halibut weighing about 350 grams;
• fish rolls – 7–8 minutes;
• white or smoked fish, fillets, or steaks weighing up to 200 g. – 8–10 minutes.

How to cook delicious steamed fish?

Like boiling in water, steaming fish is a great cooking recipe for those who are counting calories. When you steam fish, you do not need to add oil, so if you are on a diet, steamed fish is definitely for you. In addition, steaming fish allows you to preserve all the beneficial substances in the fish.

Steaming fish works especially well with halibut, flounder or trout rolls as they hold their shape perfectly and are extremely juicy.

Preparing the fish

Before boiling fish, it must be gutted, cleaned of entrails and scales, gills removed, cut into pieces and placed in boiling, pre-salted water. You need to bring the fish to a boil again and then reduce the heat so that the liquid barely simmers and cook.

How long to steam fish

If the taste of the fish itself is not very rich, you can diversify it by boiling it in vegetable or even chicken broth. To improve the taste, you can add carrots, parsley and celery root, and onions to the water. An alternative way to cook fish is to add cucumber brine, dill or fresh sweet pepper to the water.

How to cook fish - useful tips

1. Flounder or halibut turn out extremely tasty if they are boiled in white wine, adding a few sprigs of fresh herbs, bay leaves, lemon slices, onions and black peppercorns.
2. The basic rule for cooking fish is slowness and accuracy. During the cooking process, the liquid should only boil slightly so that the fish does not boil over.
3. When you cook the fish, the liquid should cover the fish halfway, and the pan should be tightly closed.
4. If you boil fish in a mixture of milk and water, the liquid can be used to make a delicious parsley sauce. The liquid can also be used to prepare a basic white sauce by adding finely chopped boiled eggs and chives.
5. At the end of cooking, you can add a spoonful of cream or sour cream to the fish sauce.

Recipe for cooking fish in a steamer: a healthy and low-calorie dish

It is advisable for every housewife to know the recipe for how to cook fish in a double boiler. They have already stopped arguing about the benefits of steamed food. The benefits are obvious. The absence of fat and oil in dishes prepared in a double boiler makes them dietary. In addition, when cooking and frying, most vitamins disappear from foods. Fish in a steamer turns out tasty and healthy.

And how much time you would have spent cleaning the kitchen is saved by a steamer! There is no smell, grease deposits do not settle on kitchen surfaces. The steamer does not have to be cleaned of burnt fat.

When cooking in a double boiler, you do not need to stand over it and turn or stir food. You can simply put food in it and leave the kitchen. And the presence of a timer on modern steamers makes life even easier.

Meat, fish, vegetables and many other dishes are cooked in steamers.

Fish in a double boiler is prepared in one of three ways. It's just fish, fish in marinade and fish in foil.

Easy way

We clean the fish, wash it, salt it and put it in a double boiler for 30 minutes. You can add spices to taste. This is the easiest way to steam fish.

Steamed fish in marinade

First, marinate the fish for about an hour, then put it in a double boiler for half an hour.

Marinades for steaming fish can be very varied. Fish can be marinated in lemon juice with spices, soy sauce, wine or cognac, or by preparing complex marinades with many spices yourself.

Steamed fish in foil

We marinate the fish for about an hour, then wrap the fish in foil and cook in a double boiler for half an hour.

Fish cooked in foil with the addition of vegetables is very tasty. Before placing the vegetables in the steamer, lightly fry them in a frying pan in olive oil. Vegetables should be semi-cooked, they will reach the condition in a double boiler. Fish in foil turns out very tender and juicy.

If there were a kind of hit parade of cooking methods based on the benefits and preservation of nutrients, then the double boiler would undoubtedly take first place.

Video recipes for cooking fish

Pink salmon in a steamer:

Some tricks from the chef:

Steamed fish

Introduction

Over the past few decades, the fashion for a healthy lifestyle has become widespread, and often even somewhat ridiculous.
Of course, first of all, healthy eating, and lastly, morning exercises. What’s easier is to create the appearance of a healthy diet. I have often heard that people, due to certain beliefs, give up meat, fish, eggs, alcohol, smoking, etc. If the last points can only be welcomed, then giving up meat and fish is puzzling. Although, everyone has their own quirks. But that’s not about that now.

Preparing homemade food for a healthy diet requires certain rules and canons. I read somewhere that the basis of any dietary nutrition is the ability to steam food. Remember, as soon as the need arises to remember dietary dishes, the first thing that comes to mind is steamed cutlets. This makes sense, since steamed products without adding fat and spices are excellent for dietary nutrition, especially for problems with digestion and heart.

Unfortunately, steaming dishes is not popular here and in Western countries. But in Asian and Eastern countries, steam dishes are a huge part of culinary traditions. Some of the oldest dishes that are prepared using steam are couscous and rice. In Asia, the steamer is a woven bamboo basket with a lid. Everything is much simpler here. It is unlikely that at least every tenth kitchen has a purchased specialized steamer. Most often they use a fashionable multicooker.

Most people use a regular saucepan with a lid, into which a rack or perforated insert is inserted. Boiling water in a saucepan cooks steamed foods perfectly. What is important is that such a device does not take up much space and is easy to clean.

One day we cooked steamed fish, and since then steamed fish has often been included in our diet. Even in the famous “Book of Tasty and Healthy Food,” a whole chapter is devoted to steamed fish, and readers were told that steamed fish is both tastier and healthier than boiled fish.

Steaming is the optimal way to cook most common foods, especially vegetables and fish. The exception is products that require stronger processing, for example, pieces of meat, or those products that require intense boiling to cook.

Steamed fish is very convenient to cook. Steamed fish does not have to be cooked without salt and spices, and without anything at all. I'll say this. For me, steaming is a way of heat treating a product, and not a way to define myself - “I only eat healthy food.” We steam it using regular spices, mostly without fat, thickeners and a little salt.

How long does it take to steam fish? And in what order should you dip into the egg, flour, and seasonings?

It is especially good that such fish will not have sharp bones left and can be given without fear even to small children. You can take any fish for this dish, trout, pink salmon, cod.

How to prepare steamed fish recipe:

1) Wash the fish, peel it, cut it into portions, add salt, sprinkle with balsamic vinegar and various herbs, leave for about half an hour.

2) Pour a little water into the bottom of the pressure cooker, about the thickness of a finger. Place a grill or a special stand for steaming. Peel the onion and cut into half rings, grate the peeled carrots on a coarse grater or chop into strips. Place some of the vegetables on the grill and pour vegetable oil over them, add a little salt.

4) Place the remaining onions and carrots on the fish, evenly distributing it. Season with allspice peas, bay leaves, you can add a sprig of dry dill or caraway seeds, rosemary, whatever you like. Pour tomato paste over the fish, first dilute the paste with water.

5) Close the pressure cooker with a lid and simmer after boiling for 15-20 minutes, over low heat. Turn off, but do not open the lid immediately, let it cool a little. After opening the lid, carefully remove the pieces of fish and place on a plate.

Ingredients for the steamed fish recipe:

fish - 1-1.2 kg, onions - 2 pcs., large carrots - 1 pc., balsamic vinegar - 3 tbsp. l., vegetable oil - 3 tbsp, tomato paste - 2 tbsp (without top), pepper, salt, allspice, bay leaf - to taste.

We are unlikely to surprise anyone if we say that steaming is the most useful method of all available types of heat treatment of foods. In general, steaming food is a method that our distant ancestors who lived thousands of years ago knew about. Even before fire was invented, they softened roots on stones or heated fruits that were near hot springs.

In our time, the relevance of this method has remained at the same level. After all, steam is a unique method that preserves the original color of products, most of the nutrients, vitamins and microelements they contain. Due to the fact that neither oil nor broth is needed for steaming, the water-soluble vitamins and minerals contained in the products do not dissolve, which means they remain in them almost unchanged. Since, during steaming, products do not come into direct contact with air, and, therefore, do not heat up above 100 C, this allows them to maintain their composition, which means they can benefit people and have a beneficial effect on human health.

There is one more important point. In addition to the benefits that come from foods prepared this way, steaming also saves housewives a lot of time, because they don’t have to come up every 5 minutes and check that nothing has burned. Steamed foods cook evenly, absorbing evenly hot steam, and require no turning or stirring.

You can steam almost any food, but fish prepared in this way is especially good, because it will not only look aesthetically pleasing, but will also have excellent taste.

Steamed fish is distinguished by its delicate taste, the absence of carcinogens and harmful fatty acids, and also by the fact that it is a dietary dish, which means that all those who care about their figure can safely eat it.

Let's start by saying: you can steam any fish. The only thing you need to remember is that river fish has more bones and may taste less fatty than sea fish.

As for the size of the fish, you can steam both whole carcasses (small size), as well as fillets, and, of course, steaks. Fish fillet takes the least amount of time to cook and has a very delicate taste. Some people who like something more “substantial” can cook a whole fish, because it will have a more pronounced, bright taste than fillet. Well, if you like to enjoy a large, hearty piece of fish, then, of course, you should cook a steak.

Such varieties of fish as salmon, salmon or tuna, of course, are beyond competition, since they are quite fatty, nutritious, and the taste of the meat of such fish has a pronounced rich hue. But, you must admit, this pleasure can be quite expensive, which means it would be more rational to replace these types of fish with more “budget” options. In a double boiler you can cook sea or river perch, mackerel, hake, red mullet, flounder, sturgeon, pike, burbot, pike perch or sterlet - they are in no way inferior to tuna or salmon.

You can cook both fresh fish and frozen fish, only in the case of the latter, you will need to add another 10-15 minutes to the cooking time so that the fish defrosts.

Before putting the fish into the steamer, it must be thoroughly washed, the head, fins, tail, entrails removed and washed again. Many steamers have the function of cooking not only with water, but also with broth, which means that existing fish trimmings can be safely used as a base for broth.

The broth is poured onto the bottom of the steamer, which is called the base, and on top of the grate, which can be of different heights, and the fish is placed, after which the steamer is turned on and, using a timer, set for the desired time and that’s it. Many modern steamers have a special mode - “Cooking fish”, therefore, the housewife does not need to guess the time, just select it on the control panel.

But the timer is a timer, but in any case it is necessary to check whether the fish is ready. How can I do that? Open the lid and poke the fish with a fork or knife. If, after pressing, clear juice comes out of it, and the meat becomes easy to separate from the bones, you can be sure that the fish is ready.

As we have already said, you can use fish broth as a base, but you can also use plain water. If you want to somehow highlight the taste of the fish in an unusual way, add red or white wine, a few fresh champignons or a decoction of them to the broth.

"Fish in foil"

You can also cook fish in a steamer using foil. Due to the fact that the foil serves as a kind of sealed layer, the fish in this case will turn out more juicy and tender, since the juice will not evaporate, but rather the entire heating process and the formation of condensate will occur directly in the fish.

The fish must be washed thoroughly. Peel and cut the onion into rings or half rings, season the fish with spices (according to your desire). After that, lay out the foil on the table, put onion rings on it, a few small pieces of butter on top of them, and only then put the fish. At the end you can sprinkle it with lemon juice. After all these steps, carefully wrap the foil, secure the edges and put it in a double boiler for 20-35 minutes.

"Fish on vegetables"

The essence of this method of cooking fish in a steamer is that the vegetables are placed on the lowest rack of the steamer and serve as a certain “pillow” on which the fish can be placed. In this case, you can kill two birds with one stone - prepare the side dish right away and get delicious fish for lunch.

It is important to remember that steamed fish cooks much faster than many vegetables, which means that before you put the vegetables down, you need to simmer them a little in a frying pan until they are approximately half cooked.

If you don't have a steamer

You can cook not just steam even if you don’t have a double boiler - you can “arrange” it yourself, and the effect of such cooking will be the same. In many hardware stores you can purchase a special metal insert that is inserted into the pan and serves as a “second bottom”. If there is no insert, you can do it differently: water is poured into the bottom of the saucepan, and a tightly stretched gauze or sieve is placed on top, where the fish is placed. The steam that forms from below warms the fish and the fish is cooked in the same way - steamed.

• When steaming fish, a specific odor may arise. If you want to get rid of it, you can add a small amount of high-quality tea to the water (at the bottom of the pan or steamer). Tea will eliminate the fishy smell.
• The broth, which serves as the basis for steaming fish, must be salted at the beginning of cooking.
• To prevent the taste of steamed fish from seeming too bland and monotonous, it is important to choose the right spices. You can pre-marinate the fish in sour cream, mayonnaise or wine, dipping it in the marinade for half an hour, then wrap it in foil and cook in a double boiler according to the recipe.
• Fish does not like to cook for a long time. No fish should be cooked in a steamer for more than an hour, maximum 40 minutes.

These were some basic points about steaming fish. Cook with your soul, and you will succeed!

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Fish must be eaten at least once a week. The product will be more useful if you steam it.

Recipe for cooking red fish in a slow cooker

First, rinse the red fish carcass under warm water. If necessary, clean the scales from it. Then you need to cut it into fairly thin steaks. You should get four to six pieces.

Each steak must be salted and peppered on both sides and, if available, sprinkled with a little “khmeli-suneli” seasoning.

The only disadvantage of multicookers is that they come with a small container for steaming food. Therefore, you will have to cook the fish in several batches. But there is also a plus, since you can use the same dishes and water.

Pour 500 ml of water into the main bowl of the multicooker. On top of it you need to install a grate for steaming food.

Place the steaks on the grill. Then they should be greased with mayonnaise and sour cream on top.

Use a coarse grater to grate a small piece of hard cheese.

Place cheese on top of fish.

Close the lid of the multicooker and select the steaming program. We set the time to 25 minutes. While cooking, you can quickly and easily prepare a side dish for your steaks.

In just half an hour, a delicious, healthy and light dinner awaits you. You can eat fish with any side dish, for example, with. Bon appetit!

If you don’t have extensive experience in cooking fish at home, fish meat often burns in a frying pan, and you don’t want to cook in the oven because it’s long and difficult, then we definitely recommend trying to use a multicooker for this task. In just half an hour you can prepare baked, stewed or fried fish using this kitchen appliance and, most importantly, do not spoil anything and preserve all the beneficial properties of fish meat. All multicookers have a steam cooking mode. How to cook fish to preserve all its beneficial properties? The set includes a special tray where the fish is placed so that it can be quickly steamed.

Step-by-step recipe with photos. Bake red fish with cheese in a slow cooker:

Simple recipe:

Ingredients:

• sea ​​bass - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt;
• parsley.

How to cook fish so that it is both healthy and tasty? First, we properly cut the fish meat - gut it, remove the head and entrails. Rinse under cold water. Then we divide it into fillet parts.

Preparation: pour 2 cups of boiled water; place the fish on a special tray to steam it; add salt; cut the onion into half rings and finely chop the carrots and place them on top of the perch; In the “Steam” mode, cook for 20 minutes. Here is a quick way to prepare dietary fish.

Simple recipe:

Ingredients:

• fish fillet - 1 kilogram;
• large carrots - 2 pieces;
• onions - 3 pieces;
• tomatoes - 2 pieces;
• water - 1 glass;
• sugar - 1 teaspoon;
• bay leaf, pepper, salt, spices;
• garlic - 3 cloves.

Preparation:
Cut the fish into portions and place in a thick layer in the multicooker bowl;

Pepper, salt, add spices and mix with your hands;

Place a layer of onion in half rings on the fish;

Then lay out a layer of carrots, grated on a coarse grater;

Combine chopped tomatoes, juice of 1/2 lemon, garlic, water and sugar in a blender;

Pour the resulting sauce over the carrots;

Close the lid and cook the fish for one hour in the “Stew” program;

Check the fish for readiness after the warning signal. Frozen fish can release a lot of water - either drain it or turn on the special “Warming” mode of the multicooker for 20-30 minutes.

Good housewives always think about how to deliciously cook and decorate fish. It all depends on your fantasies. In any case, a leaf of lettuce or a sprig of dill will never be superfluous. You can also steam the potatoes in the second bowl of the multicooker at the same time, adding a branch of aromatic rosemary, which will add a unique aroma to both potatoes and fish.

♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:

Rarely does a person not know that fish is a very healthy product. Fortunately, the variety of its types and varieties allows almost each of us to choose a fish to our taste, and cooking it in a slow cooker is not difficult. We invite you to familiarize yourself with recipes for fish dishes for the Polaris multicooker.

Any low-fat fish is suitable for preparing this dish. In our recipe we will use hake - it has a fairly affordable price, contains few bones, and is also extremely useful for small children. Here is a list of what you will need to cook fish in the Polaris slow cooker:

• hake carcass – 1-2 pcs.;
• butter – 50 g;
• chicken eggs – 4 pcs.;
• dill greens – 5-6 sprigs;
• lemon - half;
• salt - to taste;
• bay leaf – 1-2 pcs.;
• allspice peas – 5-6 pcs.

Let's imagine the process of cooking fish in a Polaris multicooker as a sequence of actions:

1. Wash the hake carcass, remove the entrails, fins and bones. Cut the fish into medium-sized pieces, salt them and place them in a multi-cooker container. Place allspice peas and bay leaves on top, squeeze a little lemon juice, pour in a small amount of purified water and turn on the device. Activate the “Stew” mode and cook the fish in the Polaris multicooker for 15-20 minutes.
2. At this time, hard boil the eggs. Peel them from the shell and chop them into small cubes.
3. Rinse the dill under the tap, shake off excess liquid and chop the greens as finely as possible. Melt the butter in a separate bowl.
4. When the fish in the Polaris multicooker is ready, remove the pieces and place them on a large plate. Top the dish with chopped eggs and herbs, and then pour melted butter over it.

Polish-style hake is served with a side dish of potatoes or rice. Bon appetit!

Recipes for steaming fish in a slow cooker

Such dishes are not only tasty, but also low in calories, they do not contain oil, so they do not harm our body! Not everyone has a steamer in their home, and not all multicookers have the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find recipes for steamed fish without a steamer. With the help of our tips, you can prepare not only pieces of fish, but also cutlets, and also create a complete fish dish with a side dish at once.

How to steam without a steamer or multicooker?

With the help of simple tricks, you can prepare a healthy steamed dish without the use of modern technology. All you need is a gas or electric stove and a deep saucepan.

How to steam fish without a steamer? You can create a steamer from scrap items. The ideal way would be:

1. Pour some water into the pan.
2. Place a metal colander in the pan and place pieces of fish or fish cutlets into it.

If you don’t have a metal colander, you can simply use a piece of gauze that is secured in the pan. You can tie this piece by the handles, put the fish in it, cover the pan with a lid and cook.

If the colander has large holes, and you want to cook fish with a side dish, for example, rice, then you can put cheesecloth on top of the colander.

Next, we suggest you learn how to cook steamed fish without a steamer in the most exquisite ways! A dish prepared without a frying pan or oil can be delicious, and everyone will definitely like it!

Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This is a dietary fish that contains many useful substances and proteins. Steamed hake is also a healthy food that is suitable for dietary nutrition. The side dish can be absolutely any vegetable salad, stewed vegetables, boiled or mashed potatoes, cereals.

Ingredients for steamed fish:

• 500-600 grams of fillet of any fish, but hake is better;
• big lemon;
• a little sunflower oil;
• salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

1. Cut the fish into portions, rub with seasonings and salt.
2. Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
3. Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
4. Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.

Steamed fish with vegetables

To cook steamed fish immediately with a side dish, you don’t need to have a steamer or multicooker at home! We suggest considering a dish consisting of sea bass and various vegetables. You can use either a ready-made vegetable mixture or one you create yourself from your favorite vegetables!

Ingredients:

• one sea bass;
• cauliflower or broccoli;
• bell pepper;
• leaf salad;
• asparagus;
• lemon;
• allspice and salt.

The preparation is very simple:

1. Cut the perch into pieces, first gutting and removing the scales.
2. Rub each piece with salt and allspice.
3. Grease a colander with a small amount of sunflower oil and place pieces of fish on it. Sprinkle with lemon juice.
4. Place chopped vegetables on top of the fish; they should also be lightly salted.
5. Steam for 30-35 minutes.

When serving, you can add fresh tomatoes to your plates!

Fish in a steamer with vegetables

For this dish you need:

• onion - 1 head,
• carrots - 1 pc.,
• potatoes - 5-6 pcs.,
• 1 small eggplant, 2 cloves garlic.

You need to take fatty fish: chum salmon, trout.

Prepare the fish as in the previous recipe. It is important that the fish pieces fit freely in the steamer. Be sure to thoroughly process the vegetables so that dirt does not spoil the dish.

Potatoes and eggplant are cut into cubes, other vegetables - at random. Place fish and vegetables alternately. It will taste amazing.

Don't forget to add a little salt to the vegetables. After all, this is a dietary food, although you can add a little ground black pepper.

Steamed fish with rice

How to cook steamed fish without a steamer, and even with a side dish of rice? Women's cunning has always helped housewives in the kitchen, so we'll use it! We will prepare a hearty, tasty and healthy dish for the whole family, spending a minimum of time.

Ingredients:

• any fish according to the number of servings;
• a glass of rice;
• pickled corn;
• salt and seasonings.

Preparation:

1. The rice needs to be soaked and freed from starch.
2. Cut the fish into steaks, removing the bones. Salt and season each piece, leave to soak for 10-15 minutes.
3. Place cheesecloth in a colander, lay rice on top of it in an even layer, and add a little salt.
4. Place the fish on the rice, preferably so that the steaks completely cover the rump.
5. Steam for thirty forty minutes until the rice is completely cooked.

The rice will taste amazing, because it will be saturated with fish aroma and seasonings. When serving on plates, place pickled corn on the edge, it will be very tasty!

Pollock with vegetables in the Polaris multicooker

This hearty, tasty and undoubtedly healthy dish is made very quickly. If you want to cook fish in the Polaris multicooker according to our recipe, stock up on the following products:

• pollock – 1 kg;
• fresh tomatoes – 3 pcs.;
• onion – 1 pc.;
• cauliflower – 0.5 heads;
• sweet pepper – 1 pc.;
• ground paprika – 1 tsp;
• sour cream – 100 g;
• mayonnaise – 3 tbsp;
• dill greens – 4-5 sprigs;
• hard cheese – 100 g;
• salt, black pepper - to taste.

The process of cooking fish in a Polaris multicooker consists of a sequence of actions:

1. Clean the pollock, washed in water, from bones and fins, then cut it into pieces. Place the fish in a multi-cooker container, sprinkle with salt and pepper, as well as chopped dill.
2. Peel the onion and bell pepper and cut into cubes. Wash and chop the tomatoes. Place the vegetables in the bowl with the fish.
3. Combine sour cream with mayonnaise, mix the products and pour half of the resulting mass into the multicooker.
4. Rinse the cauliflower under the tap and separate into florets. Add paprika and a little salt to the remaining mayonnaise and sour cream mixture. Dip the cabbage pieces into the mixture and transfer to a steaming container. Sprinkle grated cheese on top of the vegetable.
5. Activate the “Stew” option on the control panel and cook the fish in the slow cooker for 50-60 minutes.

Steamed catfish in cranberry sauce

Catfish is a fatty fish, and not everyone will like it fried. It is much tastier and healthier to steam this fish. You already know how to cook without a double boiler. Now we invite you to get acquainted with an amazingly simple recipe for making catfish. But the taste of the dish will be incredibly bright!

Ingredients:

• medium-sized catfish;
• a glass of cranberries;
• one lemon;
• salt;
• several sprigs of rosemary;
• allspice.

Preparation:

1. Remove the peel from the lemon. Place the lemon and cranberries in a blender and puree. If you don’t have a blender, then pass through a meat grinder, or mash with a fork. Add enough salt to a teaspoon of salt, add allspice.
2. Divide the catfish into steaks, place in the marinade, and leave to soak for an hour.
3. Place the fish pieces in a colander and place it in the pan. Place rosemary sprigs on top of steaks. Cover with a lid and cook for 30 minutes from the moment the water boils.

Boiled rice or mashed potatoes are most suitable as a side dish, since the taste of these dishes is neutral, and it will not overpower the aroma and taste of steamed catfish in cranberry-lemon sauce.

Fish with rice in a steamer

To do this you will need:

• 500-600 g of fatty fish: mullet, chum salmon,
• long grain rice - 1 cup,
• onion - 1 piece,
• carrots - 1 piece,
• salt,
• a little ground cilantro and cumin.

Process fish and vegetables thoroughly. Rinse rice until clean. Cut the fish into portions and add salt. Place finely chopped vegetables on the bottom of the steamer container.

Onions - in half rings, carrots - in strips. Mix everything. Next we lay out the fish and rice. Bring to readiness, add salt, add a little ground cilantro and cumin. Gently stir the rice, avoiding touching the fish if possible. Add greens.

Sturgeon with sauce

Let's steam the king fish and serve it with a delicious sauce! This dish is suitable not only for dinner with the family, but also for serving at the holiday table.

The following ingredients will be required:

• half a kilo of sturgeon;
• lemon;
• olives or olives without bones;
• dry white wine five spoons;
• 100 grams of butter;
• a tablespoon of flour;
• Provencal herbs;
• salt;
• allspice.

Cooking fish:

1. Cut the sturgeon into pieces, add salt and pepper. Place in a greased colander.
2. Place chopped olives on top of the pieces and pour wine over them.
3. Steam the fish for 30 minutes.

Sauce:

1. Melt the butter in a frying pan and fry the flour in it.
2. As soon as the flour turns brown, pour half a glass of broth from the pan in which the sturgeon was steamed into the pan. Bring to a boil, stirring.
3. Add Provencal herbs or fresh herbs, squeeze lemon juice, stir. If necessary, you can add a little salt, but the sauce should be salty, since the broth from cooking the fish was added to it.

When serving, pour the resulting sauce over the fish.