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Steamed Fish (white fish) — Steam at 212°F / 100°C for 8-10 min

Essentialseafood
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Method: Steam

Temperature: 212°F / 100°C

Overview

Steamed Fish (white fish): steam at 212°F (100°C) for 8-10 min. Chinese-style: soy, ginger, scallions, hot oil. Flakes easily when done.

Key Details

  • Method: Steam
  • Temperature: 212°F / 100°C
  • Time: 8-10 min
  • Chinese-style: soy, ginger, scallions, hot oil. Flakes easily when done.

Why This Matters

  • Steaming preserves moisture and nutrients
  • Gentle cooking method — no added fat needed
  • Produces tender, delicate results

How To

  1. 1Bring water to a boil in steamer pot
  2. 2Cook for 8-10 min
  3. 3Chinese-style: soy, ginger, scallions, hot oil. Flakes easily when done.
  4. 4Remove immediately when done to prevent overcooking

Tags

cooking-tempssteamsteamed-fish-white-fishhealthy-cooking

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Frequently Asked Questions

8-10 min at 212°F. Chinese-style: soy, ginger, scallions, hot oil. Flakes easily when done.