Steamed Fish Recipes Home Chefs Should Make At Home

One of the ways to cook fish perfectly is by steaming it. Not only will it retain the nutrients but also reduces the chances of burning, although subjecting it to heat for a long time can make it chewy. From Manipur and West Bengal to Tamil Nadu and Goa, Indians have mastered the art of steaming fish.

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People use banana leaves to wrap the marinated fillets and steam them. But you can ditch traditional methods of steaming if you have Usha’s steam oven. With several pre-set menus, you can create a variety of Indian dishes at your home and replicate flavours from across the country. Check out a few recipes.

Manipuri Nga Ataoba

In Manipur, river fish is used to craft this dish. The fillets are marinated with a blend of garlic, ginger, local herbs, and mustard oil. Even the steam is flavoured with a few of the local spices and herbs to infuse freshwater fish with earthy and umami notes. It is a lightweight dish that you can enjoy on a busy weekday or when you are not in the mood to eat something creamy, fried, and spicy.

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Maharashtrian Ukadlela Masa

This dish is lesser known among Maharashtrians as well. It’s not a household staple but a must-try for every foodie and home chef who loves fiery preparations. The fillets are coated in a spicy paste that includes garlic and coconut. The meat is kept aside for a while before steaming. It has nuttiness, heat from local spices, and robustness from herbs making it an ideal pairing with rice.

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Goan Steamed Fish

People in Goa prepare steamed fish in a slightly different way. They first marinate the pieces in a spicy local paste and wrap them in banana leaves. You can use Usha’s steam oven to cook the fillets inside the leaf. However, make sure to serve it hot and unwrap when you are about to eat so that you can enjoy the fresh aroma and irresistible sight of perfectly cooked fish.

Bengali Bhapa Maach

Bengali bhapa maach is a classic regional recipe prepared using hilsa or rohu. A blend of mustard oil, mustard paste, salt, and turmeric is used to coat the meat so that it comes out aromatic, earthy, and delicious. Traditionally, people use a steamer or banana leaf. You can use the leaf and steam the fillets in Usha’s kitchen appliance.

Tamil Nadu-style Steamed Fish

In Tamil Nadu, the steamed fish preparation is slightly different. Like mustard rules West Bengal food scenes, tamarind shines in South Indian cuisines. Its paste is mixed with pepper, curry leaves, and blended coconut. This infuses fillets with tangy and spicy notes. You can serve it with steamed rice or enjoy it with grilled vegetables on the side.

Patrani Machhi

This is a Parsi-style preparation of steamed fish in which most people use either any white fish or pomfret. Home chefs prepare a chutney comprising mint, coriander, coconut, and lemon juice. They wrap it in banana leaves for a hint of sweetness and cook it to perfection. You can replicate the same recipe in Usha’s steam oven and enjoy it with rice or paratha.