Lemon Steamed Fish Recipes

Steps:

• Marinate the fish fillets with 1 tsp lemon juice and salt to taste.
• Set aside.
• Cut spring onion into round slices.
• Separate onion rings.
• Mix ginger, garlic, peppercorns, celery, spring onion roundels, bay leaves, lemon slices, salt and half a cup of water.
• Soak fish slices in this marinade.
• Refrigerate for 30 minutes.
• Transfer fish slices into an oven-proof dish.
• Pour the marinade over this.
• Cover with a tight-fitting lid or aluminium foil.
• Cook in a pre-heated oven at 220C for 12-15 minutes until the fish slices are just cooked.
• If you don't have an oven, cook the fish in a steam pot for 10-12 minutes.
• Serve hot, garnished with shredded cabbage, tomato and bell pepper!

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.