recipe for steamed fish in a microwave Microwave Recipes
Steaming. In fact, the microwave steams fish so fast, you need to switch the cooking order a bit, giving the vegetables a head-start of a few minutes of microwaving before adding the fish. Just.
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Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideSteaming fish in the microwave is.
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Remove the fish from its packaging and rinse it off with cold water. Place the fish on a microwave-safe plate and drizzle it with a little bit of olive oil. Season the fish with salt, pepper, and garlic powder. Place a damp paper towel over the plate and microwave the fish for 2-3 minutes, or until it is cooked through.
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Wash hands with soap and water. Place fish in a microwave-safe baking dish. Sprinkle with salt, pepper and seasonings as desired. Add 2 Tablespoons liquid to the dish (water, broth or citrus juice) and cover with a microwave-save cover that allows a little steam to escape. Microwave fish on HIGH for 3 to 5 minutes, depending on its thickness.
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Loosely cover the dish with plastic wrap and microwave on high for three to five minutes, pushing a tip of a knife into the flesh of the fish at the three-minute mark to check its doneness. If there is no resistance, the fish is cooked; if not, microwave for 30 to 60 seconds longer. Once completely cooked, add the remaining green parts of your.
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If there's no resistance, you're done. If not, microwave for 30 to 60 seconds longer. Fry, sizzle, and serve. Put the remaining green parts of the green onion atop the cooked fish and keep near the stove. Add the oil to the ginger in the saucepan, then heat over medium heat.
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While speaking to Reader's Digest, Rich Vellante, executive chef of Legal Sea Foods, recommended steaming fish in the microwave.Since fish often have high water content, cooking it in a bag with a.
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Step 2. In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture.
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Just place a glass lid on your dish or simply cover it with plastic wrap, pop it in the microwave, and let it cook. Delish says four to five minutes is the perfect cooking time for one-inch-thick fillets. But if your fish is thinner, you might want to start checking at the two and a half minute mark. If the fish does not yet look opaque.
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Step 2. Lay a few wooden chopsticks across a microwave-safe plate to elevate fish. Place fillet, skin side down, on chopsticks and arrange one 1" piece ginger, peeled, cut into thin matchsticks.
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Key Tips for Success. Always use clean paper towels to pat dry fish fillets completely, removing as much excess moisture as possible, prior to seasoning.; Be sure to use a mild-flavored, flaky white fish, such as basa/swai, haddack, sole, flounder, or tilapia. If using a thinner fish fillet, such as tilapia, lessen the cook time. For thicker fillets, microwave for 6 minutes on high.
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STEP 3: STEAM IN THE MICROWAVE. Put the lightly covered dish in the microwave and steam for 4-5 minutes, depending on the thickness of the fish. Check the fish for doneness—being careful when you open the hot, steamy container—and add another few minutes if necessary. Once done, serve immediately. Select KitchenAid ® microwaves include a.
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Step 3: Cook. Cook on low for 3-5 minutes for fish like salmon, trout or cod, and 5-8 minutes for fish like halibut or sea bass. Cooking times may vary depending on your microwave's wattage. Check your microwave's user manual for specific instructions on what settings best work for steaming fish filets, as well as how to set your power levels.
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Essential Kitchen Tools for Steaming Fish. To steam fish in a microwave, you will need a microwave-safe steamer. Look for a steamer that is made of high-quality, heat-resistant materials like glass or BPA-free plastic. The steamer should have a lid to trap the steam and keep it circulating around the fish. Additionally, you will need a.
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In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 tablespoon water. Pour over cooked fish. Add the rest of the scallions and ginger to the top of the fish. Heat about 3 tablespoons of neutral oil in a sauce pan until it starts to smoke. Pour hot oil on top of fish and hear that sizzle.
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Lay the filets out in a microwave safe bowl. Cover with sliced ginger, scallions, and fermented black bean sauce (see picture below for approximate amounts). Cover and cook on high. I find that 5-7 minutes is enough to cook the Chilean sea bass. Be careful when removing the cover. The steam coming out is very hot! Add soy sauce to taste and serve!
