Simplest Steamed Fish Recipe (2024)

Line the steamer with spinach leaves - tasty and easier
cleanup.

Nice, easy, simple and tasty. Adding a bit of white wine and herbs to the broth/water in the bottom will give you a nice change of taste for your fish.

Julienne some peeled ginger, and lay them on top of the fish before steaming. Garnish with finely chopped cilantro or spring onions for further Asian flair

Delicious, healthy and easy. The addition of a green salsa (parsley, basil, mint, anchovy, capers olive oil in a processor. Keeps for a good while in the fridge) makes for an elegant supper.

On a similar note, for simple fish prep I put brush olive oil on a piece of foil, sprinkle liberally with kosher salt and then place Arctic Char on it and close up foil to make a foil pouch. Either put on grill or in 400 oven until done (very quick).

simple is always best, bravo Mr. Bittman

Sprinkle fish with fresh coriander leaves, and chopped fresh ginger & garlic for asian flavors. An alternative is to add these to the water.

Instead of olive oil and salt, you can add some fine julienne scallion and ginger, pour 2 tablespoon of hot oil to sizzle the herbs and finish it with a drizzle of soy sauce mix with water

This is the best way to cook salmon in my tiny kitchen without smelling up the entire house. I spray a round rack with Pam, place it over a wine infused broth in my stovetop All Clad skillet, and any fish that fits on it always steams to perfection, seasonings included.Perfection.

Just delicious! My nonna would have added roughly chopped flat-leaf parsley to the final product. Wonderful hot or cold!

Take some fresh scallions and cut them lengthwise. Add this to the steaming fish.

Perfect. Used flounder and cooked and served exactly as prescribed. Delicious!

I was totally surprised how easy the fish was. I used snapper. So easy to do too. Paired with a greek salad it made a superb dish. Definitely a keeper.

I added a couple of tablespoons of cider vinegar in the steam water to reduce the fishiness of the cod. I used parsley sprigs to keep the fish from sticking to the steamer. And I salt and peppered the fish before steaming, not after. It was hard to keep the fish intact. But it was good.

Bravo, Mr. Bittman! When was the last time, indeed. This was perfect with a salmon steak and cooked as written. The only thing I did differently is that I steamed the steak on a bed of spinach. Can't wait to try with other cuts of fish!

So easy, simple and delicious. I started using this method and I won’t go back. The lemons afterwards are yummy as well. I don’t use any oil. The lemon juice, salt, and pepper and the fish shines through.

Use cabbage leaf on the steamer basket (after spraying with cooking oil) to keep it from sticking.

1.5 inch cod takes about 8-9 min

When I saw this recipe, I wondered if I could pull it off with the quality of fish available in my area. The answer is a resounding no. Don't try this at home unless you have access to impeccably fresh fish.

I used cod (a thin piece) & it was done in less than 4 minutes. Made a soy sauce based sauce & I dipped the fish in before putting it the steamer. Very easy & delicious.

This is how I prepared the wild rainbow trout I caught fly fishing today on a gorgeous, pristine local mountain river. A simple, subtle and delicious way to enjoy the trout and honor the catch. Paired with Tomato Bruschetta by Ali Slagle here on NYT Cooking.

I steam in the bowl or plate I will be serving from. No cleaning up at all. I also use gripper clippers to remove the plate/bowl from the steamer.

This is a great recipe as is. I drizzled some with truffle olive oil, some with regular. I preferred just straight olive oil. I used a fine salt grinder for the salt and table salt probably would have been just as good. My partner used some vinegar ie.... like fish and chips but no chips. He loved it. This recipe is hard to screw up. Thank you you sharing it!

Shockingly delicious!

If you’re using a metal steamer basket, be sure to oil it first.

Used half water and half Sake to take it an Asian direction. Plus I added two lemongrass stalks and a couple of makrut leaves. Truly delicious!

Finished it with Bitterman's Lemon Flake Sea Salt from The Meadow in Portland OR —perfect!

Zest for topping. Steam about 5 minutes. Water, oil, lemon juice

I wouldn’t have thought this could be so delicious. Of course having a beautiful fresh piece of fish is the key.