It is true that steam cooking is not always the tastiest in the world, but nevertheless it is a very easy way of not adding calories or adding fat to the cooking we do. Above all, when we make recipes such as steamed fish or steamed vegetables where we want to take care of ourselves without giving up part of the flavor.
Fortunately, chef Karlos Arguiñano wrote in his book The menu of each dayedited at the end of the 90s by RTVE and Ediciones del Serval, an infallible trick for let’s make steamed fish more graceful without adding calories.
The trick is valid for any type of fish: cod, hake, sea bass, croaker, sea bream, salmon, sole, rooster… Any fish that comes across in front of you at the fish market is steamable and use this simple trick to make it not so bland and tasteless.
Beasain’s chef also wrote in this book that the trick is also applicable to steamed vegetablesanother really simple, cheap and quick recipe that, however, can also be a bit bland depending on how we cook it.
It is clear that avoiding fried, grilled or battered foods will be key if we want to take care of ourselves with these ingredients and try not to put calories in the equation. What it does not mean is that steaming is the same as talking about hospital cooking, especially when we spend money on certain elements that already have enough flavor.
Karlos Arguiñano’s trick for steaming fish
Whether in a steamer, in a basket or in an electric steamer, the clue that Carlos Arguiñano gives us so that the steam mixture is more tasty is simply that we play with the type of water where we are going to cook this fish. What the Gipuzkoan chef recommends is that we add white wine to that water or directly use white wine to ‘cook’ these fishanother logical option is that we use aromatic herbs.
In addition, it points out that the aromatic herbs that we are going to use in this type of preparation are fresh, and not dried. Although it does not explain the reasons why we need, for example, oregano, thyme, basil, tarragon or rosemary to be fresh, it is that, need time to rehydratewith steam cooking we would not have enough margin for those aromatics to go off.
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However, by adding them fresh, they will report much more flavor to that vapor From the first moment. In any case, both being wines and aromatic herbs, we do not need to choose the most expensive copies on the market to steam.
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