Steamed fish is healthy, tasty and suitable for any diet! Especially good for consuming pollock. How to steam pollock in foil without a steamer, read in a step-by-step recipe with a photo. Video recipe.
Pollock is one of the most widely used fish varieties. It is appreciated for its taste, low bone content and absorption by the body. Of course, fried fish sounds delicious, but steamed pollock in foil will argue with this statement. The main thing is to do everything right and follow the recipe, then the fish will be tasty and healthy. In addition, pollock is rich in minerals, microelements and vitamins necessary for a person at any age, which are preserved in greater quantities during heat treatment "with steam", and when frying, some of these useful substances can be lost. In addition, the advantage of steaming pollock is the absence of bones. Under the influence of steam, they simply soften, and are not felt when eating. You can serve steamed fish both hot and cold. But steamed pollock is especially tasty right after cooking. Therefore, it is better to cook it shortly before serving.
You can steam not only pollock, but also many other delicious fish. Each dish will turn out to be low-calorie, which is ideal for weight-watchers, obese, dietary and baby food. This method of cooking gives fish meat a unique softness and aroma. You don't have to spend too much time at the kitchen table to give the fish a unique flavor. I offer a recipe for cooking pollock, which will help you cook fish tasty, fast and healthy.
- Caloric content per 100 g - 125 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Pollock - 1 pc.
- Ground nutmeg - 0.3 tsp (optional)
- Seasoning for fish - 0.3 tsp
- Salt - pinch or to taste
- Italian herbs - 0.3 tsp (optional)
- Soy sauce - 1 tablespoon
- Mustard - 0.5 tsp
Step-by-step cooking pollock in foil steamed without a steamer, recipe with photo:
1. In a small bowl, combine soy sauce, mustard, fish seasoning, Italian herbs, ground nutmeg, salt and stir well.
2. Defrost pollock, because it is usually sold frozen. This should be done correctly: without the use of a microwave oven and water, but naturally in the refrigerator. Wash the thawed fish and dry it with a paper towel. Cut off the fins and peel off the inner black film. For convenience, cut the carcass in half and place on a piece of foil.
3. Pour the prepared sauce over the fish.
4. Wrap it tightly with foil so that there are no empty spots.
5. Place the fish in a colander, which is placed in a pot of boiling water. When doing this, make sure that boiling water does not fall into the colander. Cover the fish and cook for 10-15 minutes. Serve steamed pollock in foil without a steamer to the table directly in the foil in which it was cooked. It will contain evaporated juice with sauce, with which you will deliciously eat fish.
See also a video recipe on how to cook fish in a double boiler in foil.
