Steamed Plaice
Steamed plaice is one of the quickest fish suppers you can make, because the thin fillets cook through in about 8 minutes over simmering water. The gentle steam keeps the flesh soft and moist, while ginger, lemon and a soy and sesame drizzle add a clean, savoury finish without any frying. Serve it with rice or greens for a light weeknight dinner.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 205kcal
Common mistakes with steamed plaice
Plaice is thin and delicate, so the usual problems come from overcooking. Check the fillets after 5 minutes, and take them out as soon as they turn white all the way through. The fish carries on cooking for a minute on the plate, so it will not be raw in the middle.
Keep the fillets in a single layer, and do not let the water boil up into the basket. If your pan is small, steam the fish in two batches and keep the first one warm on a plate under foil.
Step-by-step steamed plaice
Tap a time to start a timer.
- Prepare the fish Pat the fillets dry with kitchen paper and season both sides with a pinch of salt. Peel the ginger and cut it into thin matchsticks. Lay a few lemon rounds and some ginger on each fillet.
- Heat the steamer Pour about 3cm of water into the saucepan and bring it to a gentle boil. Set the steamer basket above the water, making sure the water does not touch the bottom of the basket.
- Steam the fish Lay the fillets in the basket in a single layer, with the thin ends tucked under so they cook evenly. Cover with the lid and steam for . The plaice is ready when the flesh is opaque and flakes easily with a fork. Thin fillets can be done in , so check early.
- Dress and serve Thinly slice the spring onions. Stir the soy sauce and sesame oil together in a small bowl. Lift the fillets onto warm plates, scatter over the spring onions and drizzle with the dressing. Serve straight away with lemon wedges.
What to serve with it
Plaice has a mild, slightly sweet flavour, so keep the sides simple: jasmine rice to catch the dressing, and pak choi, green beans or tenderstem broccoli, which can be steamed in the same pan once the fish is out. If you like the same method with a richer fish, try steamed salmon. For a more traditional British way to serve this fish, plaice fillet with parsley sauce is a classic.
Common problems and fixes for Steamed Plaice
- The fillets stick to the steamer basket and break when you lift them.
- Line the basket with a few cabbage leaves or a piece of baking paper pierced with a few holes, then lift the fish out with a fish slice rather than tongs.
- The fish tastes bland.
- Steaming adds no browning, so the seasoning does the work. Salt the fillets before steaming, use plenty of ginger and add the soy dressing while the fish is still hot.
- The plaice turns watery and falls apart.
- It has been steamed for too long or was not dried first. Pat the fillets dry, keep the water at a gentle boil rather than a rolling one and stop as soon as the flesh turns opaque.
Frequently asked questions about Steamed Plaice
How long does it take to steam plaice?
Plaice fillets take 6–8 minutes to steam, or about 5 minutes if they are very thin. They are cooked when the flesh is opaque and flakes easily with a fork.
Can you use frozen fillets?
Yes, but defrost them fully in the fridge first, ideally overnight. Pat them dry before seasoning so the fish does not turn watery in the steamer.
What can I use instead of a steamer?
A heatproof plate set on a small upturned bowl inside a covered saucepan works well. Keep a few centimetres of simmering water underneath and cover with a tight lid.
What goes well with steamed plaice?
Jasmine rice, steamed pak choi or tenderstem broccoli suit the light flavours. Boiled new potatoes and a green salad also work.
Can you steam the fish ahead of time?
It is best eaten straight away. Leftovers keep in the fridge for up to a day and are best eaten cold in a salad rather than reheated.
How did you like the recipe?
4.8 / 5 · 5 ratings
