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Steaming Fish Whole fish, chunks, steaks, and stuffed fillets steam well. To steam finfish, fill a large sauce pan with one inch of water. Place the fish on a steamer rack and put the rack in the pan. The water should not exceed the height of the rack. Cover tightly and bring the water to a boil. Using the 10-minute rule (cook 10 minutes for every one-inch thickness), steam until thoroughly cooked. Source: The National Fisheries Institute |
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