How to cook steamed dietary fish

Appetizing fish cooked with vegetables, mushrooms, rice or other steamed ingredients is a low-calorie, healthy and very tasty dish for the whole family. Steamed dishes can be introduced into the children's diet and added to the diet menu to make it balanced and varied. This method of heat treatment eliminates the use of vegetable oil and butter, so sea or freshwater fish turns out to be especially tender, juicy and literally melting in your mouth. You just need to trust the proven recipe and choose the right products and spices.

What is the best fish to steam?

For steaming, it is recommended to use very fresh or completely defrosted fish. It is better to give preference to healthy sea fish, which have fewer bones, have a denser texture and do not fall apart during heat treatment, as happens with freshwater and river fish. Steamed mackerel, pike perch, herring, cod, pollock, tilapia, sturgeon, halibut, hake, blue whiting, sterlet, burbot, beluga and sea bass are especially tasty. It is advisable to cook pike and salmon in a different way (in the oven, on the grill or in a frying pan).

Steamed fish recipes

Dietary steamed fish is a simple and affordable dish that can be easily prepared in a special steam basket, slow cooker, and even in the microwave. Such a steam dish can be made not only with clean drinking water, but also with saturated fish broth, strained with gauze or a sieve. Fish with a strong odor, such as whiting or hoki, is best cooked in water mixed with a small amount of tea leaves or good strong tea without additional flavoring and aromatic additives. The main thing is to prepare the fillet correctly and follow the proportions indicated in the recipe.

In a slow cooker

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 132 kcal per 100 g.
Cuisine: international.
Difficulty: medium.

Pink salmon steamed in a slow cooker is a healthy dish that is easy to make with just 3 ingredients in 25 minutes. Healthy pink salmon, which is called pink salmon, contains a large amount of iodine, so it is recommended to include it in the diet for diseases of the thyroid gland. The dish will be even more aromatic if you add aromatic herbs, such as tarragon, peppermint, thyme or parsley sprigs, which go well with fish. Instead of lemon, you can use orange or grapefruit to give pink salmon a refined, slightly sweet taste.

Ingredients:

pink salmon – 250 g;
rosemary – 1 sprig;
lemon – 1 slice.

Cooking method:

Dry the pink salmon thoroughly with a paper towel.
Transfer to foil.
Lightly mash the lemon wedge in your hands. Sprinkle sea fish fillets with freshly squeezed lemon juice.
Place a sprig of rosemary or any other aromatic herb on top.
Carefully place the fillets into the multicooker basket.
Fold the edges of the foil up so that the workpiece resembles a shallow plate. If necessary, you can do without foil, but then the aromatic juice will simply drain to the bottom of the multicooker container. If all the juices remain in the foil, they will additionally saturate the pink salmon fillet and make the fish even more tender, juicy, and aromatic.
Set the “Steam” mode.
Cook pink salmon fillet for 20 minutes.
If desired, pink salmon can be completely wrapped in banana leaves, foil or parchment paper. In this case, pink salmon will turn out even more juicy. This fillet is served immediately after cooking without unwrapping.

With vegetables

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 64 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Lean steamed fish with vegetables is a low-calorie, but very healthy and nutritious dish with a light side dish. Pangasius contains a large amount of protein, rich in iron, fluorine, potassium and zinc. It is very important to properly prepare the fillet, thoroughly cleaning the fish from bones, scales and fins. Instead of carrots and juicy onions, you can use other ingredients, for example, asparagus, eggplant, broccoli, small new potatoes. The serving will be spectacular and appetizing, as in the photo, if you give preference to small vegetables that do not need to be chopped.

Ingredients:

pangasius – 350 g;
carrots – 1 pc.;
lemon – 50 g;
onion – 1 pc.;
cilantro – 50 g.

Cooking method:

Dry the pangasius fillet and cut into small portions. Frozen fish must first be thawed.
Place on a special steamer rack.
Spread the sliced lemon over the pangasius fillet.
Add the onion, cut into very thin half rings. Small onions can be left whole or cut in half.
Distribute raw carrots, cut into cubes or circles, on top.
Place sprigs of fresh cilantro or any other aromatic herb on a layer of carrots.
Close the steamer. The lid of the steamer should not be opened too often to prevent the temperature from dropping and loss of steam. Otherwise, the steamed fish and vegetables will take longer to cook.
Cook the pangasius fillet for half an hour.

Steamed red fish

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 171 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Steamed red fish is a healthy, tender and fantastically tasty delicacy, rich in vitamins and macroelements. Salmon will be even juicier if you first marinate it in a mixture of high-quality olive oil and spices - saffron, ground black pepper, sage. The longer the fish is marinated, the richer the taste and pleasant texture it will acquire. The aroma of salmon will be truly unique if you add a little coconut milk, cloves, a pinch of ground cumin, and a few drops of rice or dry white wine to the steamer water.

Ingredients:

salmon – 500 g;
olive oil – 5 tbsp. l.;
lemon juice – 2 tbsp. l.;
salt - a pinch;
greens – 100 g.

Cooking method:

Dry the salmon on both sides with a paper towel.
Sprinkle steak with salt. If desired, you can use sea salt.
Rinse the greens thoroughly. Fill with clean water for at least half an hour so that small particles of dirt settle at the bottom of the container. Rinse again and drain in a colander.
Arrange herbs (such as cilantro, parsley and arugula) in a steamer bowl. If desired, the “base” of greens can be replaced with a cabbage leaf or thinly sliced vegetables, which can be used as a side dish.
Place fish on top.
Steam the salmon for 20 minutes. The fish is considered ready when the meat is no longer transparent and easily falls apart into pieces.
Separately combine olive oil and lemon juice. Beat with a whisk, fork or mixer until smooth.
Serve the prepared salmon warm or hot on a bed of herbs.
Before serving, pour the sauce generously over the fillets.

How to steam fish in a double boiler

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 92 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

In a steamer it is easy to cook not only portioned pieces of fillet, but also whole fish, for example, carp. The prepared carcass can be stuffed with aromatic herbs, carrots, lard, white bread mixed with a raw egg, porcini mushrooms and champignons. Before adding mushrooms, you can pre-boil them. Other types of fish can be prepared into delicious rolls. To do this, each fillet is rubbed with a mixture of herbs and spices, carefully rolled up and secured with wooden skewers. In each roll you can wrap a block of raw carrots, chopped onions or greens.

Ingredients:

carp – 1.5 kg;
champignons – 6 pcs.;
chives - to taste;
white wine – 2 tbsp. l.;
onion – 1 pc.;
ginger – 10 g.

Cooking method:

Wash and gut large carp. Remove gills, scales and fins.
Make deep slanting cuts into the fillets. The distance between cuts should not exceed 2 centimeters.
Thoroughly rub the carp carcass with ground ginger inside and out.
Cut the mushrooms into not too thin slices.
Cut the onion into very small cubes or thin half rings. Mix with chopped chives.
Stuff the carp with a mixture of onions and chives.
Place champignon pieces into the cuts.
Carefully transfer the prepared carcass into a double boiler. If desired, you can put a handful of thuja (coniferous shrub) shavings on the bottom of the steamer, which will make the aroma more subtle and interesting.
Pour over dry white wine.
Steam the carp for 25 minutes.
If desired, serve with boiled rice and thick Japanese teriyaki sauce.

With eggplants

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Sea bass cooked with eggplant and steamed garlic acquires a stunning aroma thanks to the addition of tea. It is advisable to give preference to high-quality black tea with jasmine or bergamot (fruit or berry additives are not suitable). Tea, which can be replaced with strong tea leaves, is poured directly into the water tray. With this method of cooking, the perch turns out no less juicy than when baked in a sleeve. The finished dish is served warm with pickled cucumbers, boiled potatoes or a light vegetable salad dressed with vegetable oil and vinegar.

Ingredients:

perch fillet – 500 g;
eggplants – 2 pcs.;
tea – 2 tbsp. l.;
garlic – 1 tooth;
lemon juice – 2 tbsp. l.;
salt - a pinch.

Cooking method:

Rinse the ripe eggplants and dry with a paper towel. It is advisable to give preference to small fruits of approximately the same size.
Cut into not very thin circles or short bars.
Rub with a mixture of salt and grated garlic. Instead of fresh garlic, you can use granulated garlic.
Place the sliced eggplants and garlic in an even layer in the steamer basket.
Place pieces of perch fillet on top. If the fillet is small in size, it can be placed whole on top of the eggplants.
Pour freshly squeezed lemon juice over the fish.
Pour tea with jasmine or bergamot into a special water tray.
Steam the sea bass fillets for about 20 minutes. If the fillet looks raw, leave it in the steamer until done, checking it every 2 minutes.

In tomato sauce

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 87 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Spicy haddock in tomato sauce is an original, satisfying and very impressive dish worthy of a festive table. Portioned fish rolls will look especially appetizing if you use haddock fillets of the same size. You can wrap asparagus, carrots, chopped parsley or other ingredients to taste in large fish fillets. The skewers are removed only after the haddock is completely cooked. If the rolls do not hold their shape well and begin to open, they can be tied with a feather of green onions. You can add carrots, cut into small cubes, into the tomato sauce.

Ingredients:

Microwave

Time: 10 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 223 kcal per 100 g.
Purpose: dietary food, for lunch, dinner.
Cuisine: international.
Difficulty: medium.

Delicious steamed fish without a steamer is easy, affordable and very fast. Not all steamed dishes have a rich taste and aroma, so not every home has a steamer. The lack of a steamer is not a reason to give up the idea of surprising your loved ones with spicy steamed cod, rich in amino acids, phosphorus and calcium. You can use a microwave for this purpose. Steamed fillet will turn out especially aromatic, thanks to ginger root, salty soy sauce and nut butter. Ready cod should be served warm with rice, vegetable salad, wheat or semolina couscous.

Ingredients:

cod – 150 g;
nut oil – 2 tbsp. l.;
ginger – 20 g;
soy sauce – 3 tbsp. l.;
sesame oil – 2 tbsp. l.

Cooking method:

Wash the cod fillet and pat dry with a paper towel.
Cut into large pieces. It is important that they are the same size, otherwise the fish will not cook evenly.
Transfer the cod to a heatproof dish that can be lightly greased with oil.
Grate fresh ginger on the finest grater. Sprinkle the fillet with the resulting aromatic shavings.
Wrap the dish with fillet tightly in cling film or cover with a lid.
Place in the microwave, select the maximum temperature.
Set the cooking time to 5 minutes. The finished fillet should be matte and break apart easily when pressed with a fork.
Mix nut oil with sesame oil and heat thoroughly in a frying pan.
Pour the mixture of hot oils over the prepared cod fillets.
Sprinkle with soy sauce before serving.

Fish for weight loss: what kind can you eat?

Scientists have proven the need to add fish to the food list when correcting your figure and improving many health indicators. To get the benefits, it is important to familiarize yourself with all the most figure-friendly varieties of this seafood. The article will tell you about the best types of fish for building a light and nutritious diet and further weight loss.

Important information about fish

Any weight loss program contains two main rules - playing sports and other physical activities, as well as maintaining proper nutrition. Fish is an integral part of the diet; you just need to know which types are best to choose, taking into account the fat content. Regardless of the type, fish products contain useful components that help strengthen the body, immunity and increase vitality.

Benefits of fish for the body:

Source of protein. For high-quality weight adjustment, it is important to focus on losing fat, not muscle mass. Maintaining a normal level of protein in the body will ensure good metabolism, balance of hormones and normal functioning of all other functions.
Omega-3 fatty acids. These substances will help achieve the correct balance between Omega-6 and Omega-3. Thus, there will be less inflammatory processes in the body that create stress and weight gain.
A small amount of triglycerides in the blood. Reducing this indicator has a beneficial effect on the health of the cardiovascular system.
Antidepressant of natural origin.
Low calorie product. Dishes with added fish are not only healthy, but also have a small amount of calories. There are many cooking options and recipes, everyone can find a dish to their taste without harming their figure.

Fish improves health:

prevention of angina pectoris;
protects against tumor formations;
strengthening the immune system.

Steamed fish in a slow cooker

Ingredients:

large carcass of fresh frozen hake;
green mass of dill;
lemon slices;
1 small l. ground fresh ginger;
1 small a spoonful of ground coriander;
sea salt with spices.

Preparation:

Thoroughly rinse and clean the hake carcass, cut into small pieces.
Place all the pieces in a large bowl. Add the spices stated in the recipe.
Add chopped herbs and lemon slices. Salt the fish.
Mix the contents of the container well with your hands, rubbing the spices and salt into the hake pieces.
Leave the fish to sit like this for a quarter of an hour. You can marinate it for such a short period of time at room temperature without putting it in the refrigerator.
Place the pieces in a multicooker basket designed for steaming dishes.
Pour water into the bowl of the device. Place the basket above it.

Steam the fish in a multicooker in the appropriate program for 15-20 minutes with the lid on. Serve with fresh vegetables and light dietary sauces. For example, you can mix low-fat sour cream with chopped herbs.

Advice. Throw bay leaf and classic black peppercorns into a container of water. The fish will be saturated with aroma and reveal its taste.

Dietary fish dishes: recipes for weight loss. 10 recipes for dietary fish dishes

Baked fish

Wash any white fish fillet, sprinkle with lemon juice and add salt. Place on a baking sheet lined with tracing paper and place sliced lemon on top. Bake for about 20 minutes.

Fish with zucchini

Fish – 0.5 kg
Lemon juice
Small zucchini – 2 pcs.
Salt and spices

Marinate the fish fillet in lemon juice and spices. Cut the zucchini into circles, sprinkle with salt, let the juice drain and drain.

Place the fish and zucchini in a baking sleeve, pour over the marinade left over from marinating the fish, close the sleeve, pierce the top several times and bake for half an hour at 180°C.

Mackerel in tomato sauce

Ingredients: mackerel, onion, carrot, bay leaf, tomato paste, water, vegetable oil, salt, pepper

Mackerel is a very tasty fish from which you can prepare many different delicious low-calorie dishes. Today we will prepare one of these.

mackerel – 400 grams,
onion – 100 grams,
carrots – 100 grams,
bay leaf – 1 pc.,
tomato paste – 2 tbsp.,
water – 150 grams,
vegetable oil - one and a half tablespoons,
salt,
pepper.

Diet fish soup

To prepare the soup, you can use several types of fish at once. In order for the taste of the dish to be richer, it is worth reducing the amount of water.

• Fish – 500 g • Celery stalk – 2-3 pcs. • Bell pepper – 1 pc. • Carrots – 1 pc. • Fresh tomato – 1 pc. • Potatoes – 2 pcs. (you can do without it) • Dill • Garlic – 4 cloves • Dried basil • Paprika • Water – approximately 1.2 l

Clean the fish, wash it, cut it into portions, put it in boiling water and cook for 3 minutes. Cool the fish removed from the broth and remove the bones.

Peel, wash and chop the vegetables. Place the fish fillet and vegetables into the boiling broth and cook for a quarter of an hour from the moment it boils.

Finely chop the dill and crush the garlic cloves. Add dill and garlic along with spices and salt, cook for about a minute and remove from heat.

Steamer recipe

Ingredients:

half a kilo of fillet of any red fish;
4 things. potatoes;
1 PC. white onion;
1 carrot;
2 pcs. tomatoes;
spices for fish;
lemon juice;
classic soy sauce;
lettuce leaves.

Preparation:

Cut the fish fillet into medium pieces.
Peel the potatoes. Cut each tuber into 4 parts.
Chop the onion and carrot into strips. Cut the tomatoes into thin slices.
Place lettuce leaves on the bottom of the steamer. Distribute the fish fillet and all the chopped vegetables on top.
Pour a little soy sauce over everything and sprinkle with spices.

Steamed recipes are often thought of in the spring. And those who fast, because steamed vegetables turn out much tastier and healthier. And those who are on a diet to lose weight for the beach season: steamed dishes are prepared without additional fat, so they are more dietary. In order to steam, you don’t need a steamer or a slow cooker at all - often just an oven is enough.

Steamed recipes are used in restaurants and home cooking all over the world. The oldest steam cooking device, which is more than 3 thousand years old, was found during archaeological excavations in Yunnan province in China. This method was and still is one of the most important in Chinese cuisine.

Already in 800 BC. Steamers were made from cypress, which has now been replaced by bamboo. Often such a device consists of several containers located on top of each other in order to cook several foods at the same time. Steaming is a very delicate matter in Chinese cooking, and each method has its own name. For example, if food is cooked directly over boiling water in several bamboo containers, it is called "zheng", and the top container, which does not come into direct contact with the water, is called "dan".

Also known is the ancient Hawaiian underground steamer, where food was placed in large holes in the ground and then cooked for several hours. This method is called kalua, which means hole. In Mexico, a similar method was called “barbacoa”: steam and smoke were used simultaneously for cooking.

Dietary fish in a slow cooker

Dietary fish in a slow cooker.

You will need: fillet of lean fish or fish of medium fat content - 500 g, 2 tsp. soy sauce, 2 cloves of garlic, a small piece of ginger root, a couple of celery sprigs, a little olive oil and clean water, table salt to taste.

Cooking process. Chop celery, garlic and ginger. Cut the fillet and add a little salt. Place the pieces of fish in the multicooker bowl, sprinkle with the prepared spices, pour olive oil and soy sauce on top. Try to ensure that the additives are distributed evenly over the surface of the fish. Set the mode to “steam cooking”. The dish will be ready to eat after 20-25 minutes.

Dietary fish in a slow cooker with vegetables.

Ingredients: gutted sea bass - 500 g, onion - 1 pc., raw carrots - 1 pc., parsley, salt to taste.

Cooking process. Pour water into the multicooker bowl, then place a container intended for steaming food and place a layer of fish fillet on it. Cut the onions and carrots into slices and place them in a second layer. Lightly salt the dish. Cook the food in the “Steam Boiler” mode for 20 minutes.

Dietary fish turns out tender, soft and very tasty. Try it - you won't regret it!

Steamed recipes: why it’s useful

If you cook fruits and vegetables using steam modes, they retain vitamins and minerals, and the cooking process takes only a few minutes. Steaming food preserves the natural texture, color, nutrients and flavor of food. Water-soluble vitamins such as B1 and C are also preserved, and the dishes are lower in calories, since fats are not required for their preparation.

According to a study of different cooking methods, the amount of flavonoids in broccoli reduced by only 11% when steamed, compared to 66% when boiled, and a staggering 97% when cooked in the microwave!

Steamed fish with herbs

Cooking time:

12—15 min
Quantity:
4-6 servings

Ingredients:

1 kg fresh fillet of sea bream or perch
Lemon
A pinch of salt
A pinch of pepper
Olive oil
1-2 cloves garlic, minced
Any available fresh herbs (such as coriander, fresh onions, oregano, basil and parsley)

Brush fish fillets with olive oil, salt and pepper.
Cut the greens into pieces 5-6 cm long and cover the fish with them.
Cut the lemon into slices and place on top of the fish.
Distribute the garlic evenly over the fillets.
Cook in a preheated oven at 75°C for 15 minutes.

Article provided by Electrolux

Available to almost anyone. But it is not only easy and convenient, but also tasty and healthy. In the absence of a double boiler, a saucepan, a metal dutch oven and water are sufficient.

How to steam fish will be discussed below. Several recipes for your choice.

Steamed fish with oranges

Ingredients. Cod fillet (portioned pieces of 200 g), orange, sage (dry or fresh, chopped), 2 tbsp. tablespoons of vegetable oil, a tablespoon of butter, pepper (you can use assorted seasonings) and salt.

Preparation. Peeling the orange. Cut the pulp into slices and fry in a mixture of butter and sunflower oil. We cut out rectangles from parchment (for each piece of fish separately, the side of the cut square is about 50 cm). Now place a piece of fish on each piece of parchment, a piece of toasted orange on top, season with sage, salt, pepper and wrap in an envelope. Cook for fifteen minutes. Served with potatoes and vegetables.

Steamed with vegetables

Ingredients. Fish carcass, young carrots (2 pcs.), young asparagus (3 pcs.), a third of a glass of sweet peas of the brain variety, half a cream juice (a piece, 5-7 g), salt.

Preparation. Clean the fish, gut it, remove the fins, rinse the carcass and place it on a towel to dry. Now rub it inside and out with pepper and salt. Chop the vegetables and add a piece of butter and sew it up so that the juice does not leak out. Cook in a double boiler for about 30 minutes. Before serving, be sure to remove the string and sprinkle lemon juice over the fish.

Steamed red fish

Ingredients. red (a piece about 150 g), a large bunch of greens (onion, parsley, arugula, dill), oil (olive, 3 tablespoons), a teaspoon of lemon juice, pepper, thyme, salt.

Preparation. Line the bottom of the steamer with herbs. Rub the fish with pepper and salt and place it on the resulting green “pillow”. Cook for 20 minutes. Pour the finished dish with oil and lemon juice.

Chinese steamed fish

Ingredients. Dorada fish (you can use another one, for example, catfish - 500 g), soy sauce (ready-made mushroom sauce is also suitable - 2 tablespoons), chopped ginger, parsley, garlic (2 teaspoons each), tarragon leaves ( 5-7, it is advisable to take fresh tarragon), thyme, three cloves of garlic, salt, pepper.

Preparation. We cut the fish, remove the bones, cut off the tail, fins, and head. Pepper on both sides, add salt, sprinkle with seasonings and pour over the sauce. Let it sit in the cold, turning it over periodically to soak in better. Leave for at least two hours.

Place the carcass on foil and pour over the resulting marinade and fish juice. We bend the foil, thus forming molds, and place in a double boiler. Cover and cook for about half an hour. Then we turn off the steamer, but do not remove the fish, but let it simmer for some more time (until the water in the steamer begins to cool).

Steamed pink salmon with ginger

Ingredients. Pink salmon (600 g), (two pinches), lemon, soy sauce, salt.

Preparation. Grate half a lemon and mix with ginger. Add sauce to this mixture. Cut the fish (pieces at your discretion), mix with the resulting marinade and let it brew for about three hours (more is possible). Place in a steamer, pour marinade on top and cook for 20 minutes.

Any vegetable salads are perfect for this dish. And if you want, try making the sauce as well.

Ingredients. Butter (160 g), two eggs, lemon (whole, medium size), herbs and salt.

Preparation. Bring the butter to a soft state (heat, but do not melt). Cook and chop as finely as possible. Chop the greens (also finely), squeeze the juice of a whole lemon and turn on the blender. Fast, simple and most importantly - delicious.

Steamed dishes are considered dietary and healthy. With this processing method, the maximum amount of nutrients and vitamins is retained in the products. Dishes prepared in this way are less caloric than those fried in a frying pan. Steamed fish is a delicious delicacy that is easy and quick to prepare, and the result will pleasantly delight you with its delicate taste.

How to steam fish?

Steamed food is even easier to prepare than it might seem at first. With this method of cooking, there is no need to ensure that the product does not burn. You also don’t need to stand near the stove and control the entire process. But this option also has its own some features, which will be discussed below:

Steamed fish, the recipe of which does not contain salt, may fall apart after heat treatment and lose its aesthetic appearance. Therefore, it is still recommended to lightly salt or sprinkle the product with lemon juice in advance.
Both fresh and frozen products are suitable for this type of cooking. In the latter case, the cooking time should be increased by 5-10 minutes.
You often hear the question of how long to steam fish. There can be no definite answer here. It all depends on what is being prepared - fillet or carcass. The sirloin, cut into small pieces, will be ready in 10-15 minutes. For a carcass, it will take more time - up to 30-40 minutes.

Steamed fish with vegetables

It is very convenient, practical and healthy to steam fish immediately with vegetables. With this approach, time will be saved, and a delicious side dish will be ready right away. How to cook steamed fish with vegetables, read below.

Pangasius fillet is thawed, cut into small pieces, salted and placed on a steamer rack
Place lemon slices, onions chopped into half rings, carrot slices and sprigs of herbs.
Close the device and cook for half an hour.
Boiled rice or mashed potatoes are suitable as a side dish.

Steamed fish fillet

If anyone thinks that steamed dishes must be bland and tasteless, they are deeply mistaken. This recipe is an excellent confirmation of this. The following describes how to cook steamed fish in Chinese. Having tried it once, your family will ask you to cook it again.

cod fillet – 500 g;
ginger root – 50 g;
green onions – 1 bunch;
cilantro – 1 bunch;
soy sauce – 3 tbsp. spoons;
sesame oil – 3 tbsp. spoons;
sea salt – 1 teaspoon.

The washed and dried fillet is rubbed with salt and grated ginger.
Place in a steamer bowl for 10 minutes.
Green onions and cilantro are washed, dried and chopped. Heat sesame oil in a frying pan. The finished fish is placed in a bowl, poured with soy sauce, hot oil and crushed with chopped herbs. Mix everything well and serve.

Steamed fish cutlets

Steamed fish cutlets are an excellent dietary dish that is even suitable for baby food. The cutlets turn out tender, juicy and very tasty. They can be served with boiled potatoes or rice. A salad of fresh vegetables will also not be superfluous.

hake fillet – 500 g;
medium-sized carrots – 1 pc.;
small onion – 1 pc.;
chicken egg – 1 pc.;
wheat flour – 2 tbsp. spoons;
marjoram;
dried dill;
salt.

The hake along with vegetables is ground in a meat grinder. The resulting mass is placed in a colander to drain off excess liquid.
Beat an egg into the minced meat, add half the flour, salt, spices and knead well.
Form cutlets, roll them in the remaining flour, place on the grill of the device and leave for 20 minutes.

Steamed red fish

How to cook steamed red fish so that the food is not only dietary, but also tasty? If you have ever wondered this, this recipe is definitely for you. Fish with the aroma of herbs and greens in lemon sauce will definitely not leave anyone indifferent.

Salmon is well salted and peppered.
Place all the greens in the steamer bowl, and place the fish on it.
Cook for 20 minutes.
For the sauce, mix olive oil with lemon juice.
The salmon is served on a bed of herbs, sprinkled with sauce.

Steamed fish in the microwave

Perhaps not every housewife knows that steamed fish can also be cooked without a steamer. It would seem, how is this even possible? In fact, it is possible thanks to the microwave and cling film. How to do this, read below.

cod fillet – 50 g;
grated ginger root - 1.5 tbsp. spoons;
chopped green onions – 3 tbsp. spoons;
soy sauce – 2 tbsp. spoons;
nut butter – 1 tbsp. spoon;
sesame oil – 1 tbsp. spoon.

The cod loin is washed, dried with a paper towel and cut into large pieces.
Place them in a fireproof container and sprinkle with grated ginger.
Wrap tightly in cling film and place in the microwave for 5 minutes, setting the device to maximum power.
After the specified time, the steamed fish is ready! Sprinkle it with chopped green onions, sprinkle with soy sauce, pour over a mixture of hot oils and serve.

Steamed fish in a slow cooker

Housewives have already fallen in love with the multicooker for its invaluable help in the kitchen. She bakes, boils, and fries. At the same time, it does it better than traditional devices. She also cooks excellent steamed dishes. Now you will learn how to cook steamed fish in a slow cooker.

The fish fillet is dried and sprinkled with lemon juice.
Next, place it on a piece of foil, transfer it to the multicooker basket and bend the edges so that you get something resembling a plate.
You can do without these manipulations. But this way, the juice released from the pink salmon will not flow into the bowl, but will remain next to the fish, which will only make it juicier.
Set the appropriate mode and set the time - 20 minutes. A sound signal will notify you that the fish is ready!

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How to cook dietary fish

In order for a sea or river delicacy to give all the effects described above and also help you lose weight, it is necessary to heat treat it in accordance with certain rules.

First, avoid frying fish. Of course, you can remove the top fried crust from the product before eating, but the fried delicacy is excessively soaked in vegetable oil, which adds calories to it. In addition, heating most oils promotes the formation of carcinogenic substances in them that cause cancer and accelerate aging.

Secondly, do not include fatty additives such as cheeses, mayonnaise, or homemade sour cream in dishes with dietary fish. You should not get carried away with salt and spices, as they stimulate the appetite. Replace them with dried herbs that go with fish, and freshly squeezed lemon or lime juice - both healthy and tasty!

Thirdly, you should not prepare side dishes rich in carbohydrates for dietary fish. The ban applies to potatoes, especially fried ones; pasta The ideal option would be stewed vegetables, a salad of fresh vegetables and herbs, and a portion of boiled buckwheat.

It is preferable to boil dietary fish, bake in the oven, or in foil; cook in a multicooker in the “stewing”, “baking”, “steaming” modes.