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A steam oven has become an essential kitchen appliance for anyone looking to cook healthily and efficiently. With the rise of conscious cooking, steam ovens are quickly making their mark as a preferred choice for preparing meals that retain essential nutrients while offering superior taste and texture. Unlike traditional ovens, steam ovens work by circulating steam around food, cooking it gently and evenly.
One of the standout features of the Usha steam oven is its versatility, as it can be used for baking, roasting, reheating, and most notably, steaming. Its ability to cook without adding oils or fats makes it a favourite among health-conscious cooks, and this method of cooking ensures that dishes remain light and packed with nutrients.
Macher Paturi
Macher paturi is a classic Bengali dish that involves marinating fish in a blend of mustard paste, spices, and coconut, then steaming it in banana leaves. When prepared in a Usha steam oven, it becomes a healthier alternative to the traditional steamer, preserving the natural flavours of the fish while infusing it with aromatic spices. The mustard provides a sharp tang, while the coconut adds creaminess, and the banana leaves impart a subtle earthy fragrance. 
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Cantonese Steamed Fish
Cantonese steamed fish is a flavourful, delicate dish perfect for a steam oven. It uses fresh whole fish, often tilapia or snapper, seasoned with ginger, scallions, soy sauce, and a touch of sesame oil. The steam oven helps retain the fish’s natural moisture, resulting in a tender, flaky texture. The seasoning enhances the fish's natural flavour without overpowering it. Steaming locks in all the nutrients, making it a healthy and light meal option.
Bhapa Illish
Bhapa illish is a traditional Bengali steamed fish recipe, perfect for preparing in a steam oven. The dish uses hilsa fish, marinated in mustard paste, turmeric, green chillies, and mustard oil, offering a bold, tangy flavour with a rich, smooth texture. The Usha steam oven enhances the fish’s delicate, soft texture while keeping it moist and infused with spices. This method ensures the flavours are preserved and deeply infused into the fish, making it a truly aromatic and flavourful dish.
Ginger Steamed Fish
Ginger steamed fish is a delightful dish that brings together tender fish with aromatic ginger, creating a perfectly balanced meal. The steam oven enhances the flavours, infusing the fish with a subtle yet bold taste. You’ll need fresh fish fillets, ginger, garlic, soy sauce, and a touch of sesame oil. The ginger imparts a zesty heat, while the soy sauce adds depth, resulting in a savoury and refreshing flavour profile. The texture is soft and moist, with the fish retaining its natural juiciness.
Patra Ni Machhi
Patra ni machhi is a flavourful steamed fish recipe from Parsi cuisine, perfect for a steam oven. This dish involves marinating fish in a vibrant green paste made of coriander, mint, ginger, garlic, and aromatic spices like turmeric and cumin. The fish, typically wrapped in banana leaves, is then steamed to perfection, allowing the flavours to infuse deeply. The result is a tender, moist texture with a burst of fresh, zesty flavours.
Lemony Steamed Fish
Lemony steamed fish is a delightful recipe to prepare in a steam oven, offering a healthy and aromatic dish. Fresh fish fillets are marinated with lemon juice, garlic, and a blend of herbs, creating a burst of flavour. The Usha steam oven gently cooks the fish, retaining moisture and tenderness, ensuring a delicate texture. The zesty lemon elevates the taste, while the herbs add depth to the flavour profile. This method preserves the natural juices of the fish, making it light yet flavourful.
Hong Kong Style Steamed Whole Fish
Hong Kong style steamed whole fish is a flavourful dish that's perfect for preparing in a steam oven. The delicate fish, often a whole snapper or grouper, is steamed with aromatic ingredients like ginger, garlic, spring onions, and soy sauce. The steam oven ensures even cooking, keeping the fish moist and tender. The combination of soy sauce, sesame oil, and a dash of rice wine gives the dish a savoury depth, while the ginger and garlic infuse it with a fragrant zing.
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