How to make Lemon Steamed Fish -

Succulent fish fillets with a predominant flavour of lemon.

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Boneless fish (हड्डी रहित मछली), Lemon juice (नींबु का रस)

Cuisine : American

Course : Main Course Seafood

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Lemon Steamed Fish

Lemon Steamed Fish Recipe Card

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The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Lemon Steamed Fish Recipe

  • Boneless fish thick 4 slices

  • Lemon juice 3 tablespoons

  • Spring onions 2

  • White wine (optional) 1/2 cup

  • Ginger sliced 1 inch piece

  • Garlic 4 cloves

  • Black peppercorns 10-12

  • Celery chopped 1/2 stalk

  • Bay leaves 2

  • Lemon cut into roundels 1

  • Salt to taste

  • Cabbage shredded 2 tablespoons

  • Tomato cut into thin strips 1 small

  • Green capsicum cut into thin strips 1 small

Method

Step 1

Marinate the fish pieces with one teaspoon lemon juice and salt to taste and keep aside. Cut spring onion into round slices and separate the rings.

Step 2

Cut spring onion into round slices and separate the rings. Mix white wine with spring onion roundels, ginger, whole garlic cloves, black peppercorns, celery, bay leaves, lemon slices, salt and half a cup of water.

Step 3

Soak fish slices in this marinade and refrigerate for half an hour. Preheat the oven to 220°C.

Step 4

Transfer fish slices gently into a flat ovenproof dish and pour the marinade over this. Cover with a tight fitting lid or aluminum foil.

Step 5

Cook in the preheated oven for twelve to fifteen minutes until the fish slices are just cooked.

Step 6

Alternatively it can be cooked in a steam pot for ten to twelve minutes or microwave oven for four minutes on HIGH.

Step 7

Serve immediately with the cooking liquor, garnished with cabbage, tomato and green capsicum.

Step 8

Chef's Tip

Step 9

Steam the fish with slices of lemon pressed into the flesh for better flavour.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.