A healthy and low-calorie dish is steamed fish. It can be eaten during the strictest diet. If you do not spare the spices and choose them correctly, then even such a simple dish will be worthy of your attention.

Steamed fish in a slow cooker

The composition of the components:

  • large carcass of freshly frozen hake;
  • green mass of dill;
  • lemon wedges;
  • 1 small l ground fresh ginger;
  • 1 small a spoon of ground coriander;
  • sea ​​salt with spices.

Cooking:

  1. Thoroughly rinse and clean the hake carcass, cut into small parts.
  2. Put all the pieces in a large bowl. Pour the spices stated in the recipe to them.
  3. Add chopped herbs and lemon slices. Salt the fish.
  4. Mix the contents of the container well with your hands, rubbing spices and salt into pieces of hake.
  5. Leave the fish to stand in this form for a quarter of an hour. You can marinate it for such a short time at room temperature without putting it in the refrigerator.
  6. Put the pieces in the multicooker basket, designed for steaming dishes.
  7. Pour water into the bowl of the device. Place a basket over it.

Steam the fish in a slow cooker in the appropriate program for 15-20 minutes under the lid. Serve with fresh vegetables and light diet sauces. For example, you can mix low-fat sour cream with chopped herbs.

Tip. Throw bay leaf and classic black peppercorns into a bowl of water. The fish will be saturated with aroma and show its taste.

Steaming recipe

Ingredients:

  • a pound of fillet of any red fish;
  • 4 things. potatoes;
  • 1 PC. white onion;
  • 1 carrot;
  • 2 pcs. Tomatoes
  • spices for fish;
  • lemon juice;
  • classic soy sauce;
  • lettuce leaves.

Cooking:

  1. Cut the fish fillet into medium slices.
  2. Peel the potatoes. Each tuber cut into 4 parts.
  3. Chop onions and carrots into strips.Cut tomatoes into thick slices.
  4. Lay lettuce leaves on the bottom of the double boiler. Spread fish fillet and all chopped vegetables on top.
  5. Sprinkle with a little soy sauce and sprinkle with spices.

Steam the fish in a double boiler for no more than half an hour. Arrange the resulting dish on plates and pour with lemon juice.

How to make in a pressure cooker

Ingredients:

  • 3 pcs. thawed pollock;
  • ½ tbsp. soy sauce;
  • 2 onions;
  • spices and salt;
  • a slice of butter.

Technology:

  1. Rinse the fish thoroughly, cut the fins, remove the head, tail and all that is unnecessary. Cut the remaining portion into portions.
  2. Mix onion, sliced ​​in half rings, soy sauce. Dilute with a small amount of boiled water. To taste, add salt and your favorite spices.
  3. Pour prepared pieces of pollock with the resulting marinade. Move the bowl of fish to a cold place for 3 to 4 hours, previously tightening it with cling film.
  4. Lubricate the cooker thoroughly with butter.
  5. Put pickled fish in it.
  6. Cook pollock in this way for 15 to 20 minutes.

Serve the fish with vegetable salad and boiled potatoes. If you need to make the dish harmless to the figure, then instead of potatoes, you should use a young zucchini.

Steamed fish with vegetables in a slow cooker

The composition of the components:

  • 300 - 350 g of fillet of any red fish;
  • 100 g low-fat sour cream;
  • 100 green beans and broccoli;
  • 1 pod of sweet bell pepper;
  • salt and spices.

Technology:

  1. Wash all vegetables, if necessary, peel and cut into small pieces.
  2. From red fish, leave only the fillet. Remove entrails, fins. Cut the rest into batch slices.
  3. Salt the sour cream and add the selected spices to it. Spread the resulting sauce with fish.
  4. Transfer the pieces to a steaming bowl.
  5. Set the “Steam cooking” mode in the kitchen appliance for 20 - 25 minutes.
  6. Then add all the vegetables to the bowl. Continue cooking for another 20 minutes.

Serve the resulting fish with vegetables with any sauce based on tomato paste.

Cooking with Rice

Ingredients:

  • 1 full glass of dry rice;
  • 1,5 - 2 tbsp. filtered water;
  • 2 sockeye salmon steaks;
  • spices from maggie;
  • oyster sauce to taste;
  • salt.

Cooking:

  1. Rinse fish, dry and put on foil. Sprinkle with spices from the maggi. Pour oyster sauce. Leave for a quarter of an hour.
  2. Pour dry rice to the bottom of the smart pan. Pour it with the indicated amount of water. To salt.
  3. On top, install a steaming grill. Put fish wrapped in foil on it. Leave a small hole in the coating.
  4. Cook the dish in Pilaf mode from 35 to 50 minutes.

The exact time how much to cook the fish in this way depends on the size of its pieces.

Steamed fish cutlets

Ingredients:

  • 2 small carcasses of pollock;
  • 1 medium onion;
  • 2 tablespoons eggs;
  • 3 slices of yesterday's loaf;
  • Wheat flour;
  • salt and seasoning.

Cooking:

  1. Carefully separate the fillet from the ridge. Remove the skin. Remove large bones.
  2. Grind the rest. For this, it is most convenient to use a meat grinder or a special blender nozzle. You can simply cut the fish fillet with a sharp knife into very small pieces.
  3. Cut the crust from the loaf. Pour it with warm water or milk. Leave in this form for about 10 minutes. Then squeeze the bread crumb from excess fluid.
  4. Add bread to the chopped fish. There also send small pieces of onions.
  5. At this stage, you can once again kill the minced meat with a blender.
  6. Add salt, eggs, selected spices to the fish mass.
  7. Mix the stuffing very directly with your hands. Form small cutlets from it. Roll them in flour.
  8. Pour water into the pan. Wait for it to boil. Place a double boiler on top. Place cutlets in the container.
  9. Cover the double boiler and cook the dish for a little less than half an hour. During this time, meatballs will have time to steam well, including inside. The main thing is not to make them too large.

This method will allow you to cook steamed fish for everyday dinner.Cutlets are no less tasty than baked or fried.

Steam red fish

Ingredients:

  • 500 - 600 g of fresh trout;
  • 1.5 liters of filtered water;
  • salt and dried herbs.

Cooking:

  1. Rinse the fish well and clear of films.
  2. Grate each piece with dry herbs and salt.
  3. Leave to marinate for 60 minutes.
  4. Transfer the fish pieces into a bowl of a double boiler with water.
  5. Cook in suitable mode for 20 - 25 minutes.

Instead of salt and spices, you can pickle fish according to this recipe in soy sauce.

The benefits and calories of steamed fish

The main advantage of steam fish is its minimal calorie content. 100 g of the product contains only 112 kcal. This means that you can safely eat such a dish even for dinner, without worrying about extra pounds.

 

Steamed fish is especially useful for people who have gastrointestinal problems. The finished product is easily and quickly digested. If a person suffers from ailments of the stomach and / or intestines, then it is worthwhile to soar fish without adding spices and sauces. Only a minimal amount of salt can be used.

There is little fat in steam fish, but a lot of useful substances that are indispensable for humans. These are phosphorus, potassium, protein, various vitamins. It is important to include such a dish in the children's diet and is regularly eaten by people recovering from surgery or a long illness.

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