How to Steam Fish

Steaming fish involves cooking it with steam produced by boiling liquid in the bottom of a saucepan. The fish should not come into contact with this liquid. Steaming is one of the easiest ways to cook fish, though the final product is usually more bland than fish cooked using other methods. To steam fish, follow these guidelines:

As when poaching fish, the cooking liquid should contain an acid ingredient.
To enhance the flavor of the fish, season the inside of the fish with herbs, spices, ginger, shallots, tamari sauce, or seaweed.
Place the fish on a rack or in a steamer basket, or suspend it in a piece of muslin, to prevent it from coming into contact with the liquid.
Bring the liquid (2") to a boil before placing the fish in position.
Cook the fish in a covered saucepan.
The time needed to steam fish varies by the type of fish.