Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.
Here is a list of quick tips:
* Make sure that the butter is extra hot but not yet burning.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Use fresh fish, it is easier to work with than frozen fish.
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