Steam 4 to 8 minutes, or until the fish is done.

Steam 4 to 8 minutes, or until the fish is done. Steam the fish in the oven until firm to the touch and the flesh is opaque and flakes easily when pierced with a paring knife (check by uncovering the pan), about 15 minutes for thin fillets like sole and up to 20 to 25 minutes for thicker fillets like salmon or grouper. Almond crusted fish with sweet potato chips.

If it is not, seal it again and return it to the oven for a few more minutes.

Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Wash the fish, lay and pat dry. When it’s done, evenly place fish on the steamer basket and put it inside the oven, avoid overlapping.

The key is to let it reheat slowly to ensure it doesn't overcook.

You can use a steam oven or any stovetop setup—say, a bamboo steaming basket or a steel insert—that puts the fish over a pot of boiling liquid and has a lid to keep the steam from escaping. Steam oven baking cookbook (print/paperback) rated 0 out of 5. Lay the fish on the steamer’s rack, making sure the rack is elevated above the water, and cover again.

Cut 2 tablespoon of shredded ginger and 2 tablespoon of shredded ginger.

Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Steam oven recipes and tips to help you cook with. Steam the fish in the oven until firm to the touch and the flesh is opaque and flakes easily when pierced with a paring knife (check by uncovering the pan), about 15 minutes for thin fillets like sole and up to 20 to 25 minutes for thicker fillets like salmon or grouper.

You also don’t need any appliances whatsoever:

Can you reheat seafood and fish in a steam oven? The best part is that steaming does not demand oil or butter or any fatty item. This video is to show the viewers how to prepare a tasty oven steamed fish.