Good reasons to make steamed plaice fillet
Cooking a steamed plaice fillet ensures the fish remains moist and tender throughout. Steaming is much gentler than frying, so the delicate white flakes do not break apart as easily. This technique is also very healthy because you do not need to add extra oil or fat during the cooking process. It allows the natural taste of the ocean to shine through in every bite.
How to prepare steamed plaice fillet
Prepare the fish: Rinse the plaice fillets under cold water and pat them dry with kitchen paper. Place the fish on a clean plate and season both sides with salt and pepper.
Set up the steamer: Fill a large saucepan with a few centimetres of water and bring it to a boil. Place a steamer basket over the water, ensuring the bottom does not touch the liquid.
Steam the fillets: Lay the fish inside the steamer basket and place a few lemon slices and parsley sprigs on top. Cover the pan with a tight lid and steam for about 6 to 8 minutes until the flesh is opaque.
Serve the dish: Carefully remove the fish from the steamer using tongs or a spatula. Serve the fillets immediately while they are hot, perhaps with a small knob of butter on top.
Good advice for steamed plaice fillet
Make sure the water is already boiling before you place the fish into the steamer. This helps the steamed plaice fillet cook evenly and prevents it from becoming tough. You can add aromatics like ginger or spring onions to the steaming water for extra depth of flavour.
If you do not have a steamer basket, you can use a heatproof plate balanced on a small bowl inside a large pot. Always check the thickest part of the fish with a fork to see if it flakes easily. Be careful not to overcook the fillets as they can become dry quite quickly. Let the fish rest for just a minute before serving to allow the juices to settle.
You can also try these recipes:
classic waldorf salad,
meat sauce or
baked chicken legs.
