How to Tell When Fish Are Done When Steam Cooking
Steaming fish is a relatively quick and simple process. As a rule of thumb, it takes approximately 10 minutes or less per inch of thickness to make perfectly steamed fish. You can include flavorings of your choice with the fish, or simply leave it plain to enjoy its natural flavors. When steaming fish, it is important not to overcook it, as this can leave it dry and chewy rather than tender and flaky. At the same time, undercooked or partially raw steamed fish can be unappetizing. Does this Spark an idea?
Instructions
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Examine the fish to find its thickest part. This is the part that will finish cooking last, so determining that this part is done suggests that the rest of the fish is fully cooked as well. On a whole fish, this thick part is typically near the spine.
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Stick the knife gently into the thickest part of the fish. Use it to separate the fish's flesh slightly. The flesh should be relatively easy to separate and almost -- but not quite -- flaky. The fish will continue cooking for several minutes after you remove it from the heat, so cooking it until it is completely flaky will result in an overcooked fish.
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3
Look closely at the fish's flesh where you separated it. The inside of the flesh should be opaque rather than translucent. If the flesh is still translucent, as it typically is on raw fish, your steamed fish is not done and must be cooked longer.
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