Lemon-Infused Steamed Carp Fillet: A Light and Healthy Delight
Nutritional value per serving
Calories220kcal
Carbs1gram
Fat7gram
Protein25gram
Ingredients
- Fresh carp fillet (skin-on preferred)400 g
- Fresh lemon1 piece
- Fresh parsley (optional, for garnish)1 tbsp
- Salt1 tsp
- Ground black pepper0.5 tsp
- Olive oil1 tbsp
- Water for steaming500 ml
This easy recipe for steamed carp fillet with lemon showcases a tender, flaky fish infused with fresh citrus flavor. Steaming preserves the fish's moisture and delicate taste, making for a healthy, light meal. The recipe requires basic ingredients and simple kitchen tools, perfect for home cooks of any skill level. The total cost of ingredients is approximately $7.50 USD / €7 / £6 / ₹600. Each serving contains about 220 kcal. This dish is ideal for pescatarian and low-fat diets, with a medium cooking complexity and under 30 minutes total time required.
Preparation instructions
Prepare the carp fillet
1Rinse the carp fillet under cold running water and pat dry with paper towels. This keeps the fish moist and safe. Then, season the fillet evenly on both sides with salt and black pepper to enhance the flavor.
Slice the lemon
2Cut half of the lemon into thin slices. Juice the other half and set both lemon slices and juice aside. Lemon slices will add aroma during steaming; lemon juice will be drizzled after cooking.
Prepare the steamer
3Fill a steamer pot or a large pot with about 500 ml of water and bring to a boil. You can use a metal steaming rack or a heatproof plate placed on a steaming rack inside the pot.
Steam the carp fillet
4Place the carp fillet skin-side down on a heatproof plate suitable for steaming. Top it evenly with lemon slices. Put the plate in the steamer or on the steaming rack inside the pot, cover with a lid, and steam over medium-high heat for about 10-12 minutes. Fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Use a food thermometer for accuracy.
Finish and serve
5Carefully remove the plate from the steamer. Drizzle the fish with fresh lemon juice and a tablespoon of olive oil for extra flavor. Garnish with chopped fresh parsley if desired. Serve immediately for the best taste and texture.
Cooking Tips
-Use a food thermometer to check the internal temperature of fish; 63°C (145°F) is the safe minimum internal temperature for fish to ensure it is fully cooked and safe to eat.
-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
-If you don’t have a steamer, you can improvise by placing a heatproof plate on a metal rack inside a large pot with a lid.
-Fresh lemon juice added after steaming brightens the flavor without making the fish bitter, which can happen if lemon is cooked too long.
-Use fresh fish for the best flavor and safety; avoid fish that smells overly fishy or has discolored flesh.
Equipment Needed
- Steamer pot or large pot with lid
- Steaming rack or metal sieve
- Heatproof plate or shallow dish
- Knife
- Cutting board
- Food thermometer (recommended)
Shopping List
- [ ] Fresh carp fillet (400 g) - approximately $6: Choose firm, moist fillets with no strong odor.
- [ ] Fresh lemon (1 piece) - approximately $0.50: Look for lemons that are heavy for their size and have a bright yellow skin.
- [ ] Fresh parsley (optional, 1 tbsp) - approximately $0.50: Pick vibrant, green leaves without wilting.
- [ ] Olive oil (small bottle) - approximately $1.50 (you will use just 1 tbsp): Opt for extra virgin olive oil for best flavor.
- [ ] Salt and ground black pepper - generally pantry staples.
Total approximate cost: $7.50
FAQ
How do I know when the carp fillet is fully cooked?
You can check that the fish flakes easily with a fork and that the internal temperature reaches at least 63°C (145°F) using a food thermometer to ensure safety.
Can I use a microwave to steam the carp fillet?
While possible, steaming in a pot or steamer preserves texture and flavor better. If microwaving, use a microwave-safe dish, cover it, and cook on medium power in short intervals to avoid overcooking.
Is it necessary to steam the fish with the skin on?
Cooking with skin-on helps keep the fillet moist and holds the flesh together during steaming, but you can remove the skin if you prefer.