Crispy Whole Steamed Plaice: Delightfully Tender and Flavorful
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat5gram
Protein30gram
Ingredients
- Whole fresh plaice, cleaned and gutted (choose a fresh fish with bright eyes and firm flesh)1 piece (approx. 400g)
- Lemon1 piece
- Olive oil (extra virgin for best flavor)2 tbsp
- Fresh parsley, chopped (optional for garnish)2 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
This recipe guides you step-by-step to steam a whole plaice with delightfully crispy skin, combining gentle cooking for tender flesh with a final crisp for texture. Perfect for home cooks seeking a simple yet impressive dish. The ingredients cost approximately $12 / €11 / £9.50 / ₹900, and the dish serves 2 people with about 250 kcal per serving. This recipe is suitable for pescatarians and is easy in complexity, requiring about 25 minutes total time.
Preparation instructions
Prepare the plaice
1Rinse the whole plaice under cold running water and pat dry thoroughly with paper towels. This step removes any slime and prepares the fish for seasoning, which helps the skin crisp up nicely.
Season the fish
2Rub the plaice all over with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Drizzle 1 tablespoon of olive oil over the fish and rub to coat evenly, including the cavity. Rub the lemon juice inside the cavity and optionally place lemon slices inside for extra flavor.
Set up the steamer
3Fill a large pot or wok with about 5 cm of water and bring to a gentle boil. Place a steaming rack or heatproof plate inside, ensuring water does not touch the fish. Cover tightly with a lid.
Steam the plaice
4Place the plaice on a heatproof plate and set it inside the steamer. Cover and steam for 10-12 minutes or until the internal temperature of the thickest part reaches 63°C (145°F) as measured with a food thermometer. This ensures the fish is fully cooked and safe to eat.
Crisp the skin
5Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Carefully transfer the steamed plaice skin-side down and sear for 2-3 minutes without moving the fish until the skin becomes crispy and golden brown. This final step adds delightful texture.
Serve
6Remove the fish from the skillet, place on a serving plate, garnish with chopped parsley and lemon wedges. Serve immediately for the best texture and flavor.
Cooking Tips
-To check doneness without a thermometer, the flesh should be opaque and flake easily with a fork.
-Avoid cross-contamination by using separate utensils and plates for raw and cooked fish.
-If you don’t have a steamer, create one by placing a heatproof rack or basket inside a pot with boiling water underneath.
Equipment
- Large pot or wok with lid
- Steaming rack or heatproof plate
- Sharp knife
- Paper towels
- Food thermometer
- Non-stick or stainless steel skillet
- Tongs or spatula
Grocery Shopping List
- [ ] Whole fresh plaice (~400g) - Approx. $8.50: Choose fish with bright clear eyes, firm flesh, and mild sea smell for freshness.
- [ ] Lemon (1 piece) - Approx. $0.50: Select lemons that are firm and heavy for juiciness.
- [ ] Extra virgin olive oil (small bottle) - Approx. $3.00: Opt for good quality oil for better flavor.
- [ ] Fresh parsley (small bunch) - Approx. $1.00: Look for vibrant green leaves without wilting.
- [ ] Sea salt and black pepper - Pantry staples: Use as needed for seasoning.
Total approximate cost: $12.00
FAQ
How do I know when the plaice is fully cooked?
The internal temperature should reach 63°C (145°F). Alternatively, the flesh should be opaque and flake easily with a fork.
Can I use frozen plaice for this recipe?
Yes, but make sure to fully thaw it in the refrigerator and pat dry before cooking.
How do I make the skin crispy without burning it?
Use medium-high heat with enough olive oil and avoid moving the fish while searing. Watch the fish closely to get golden brown color without burning.
What if I don't have a food thermometer?
You can check doneness by inserting a fork in the thickest part; the flesh should be opaque and flake easily.
How should I store leftover cooked plaice?
Refrigerate in an airtight container within 2 hours of cooking and consume within 1-2 days. Reheat gently to avoid drying out.