Quick & Easy Steamed Whole Plaice - Light and Delicious
Nutritional value per serving
Calories220kcal
Carbs0gram
Fat5gram
Protein30gram
Ingredients
- Whole plaice (fresh, cleaned, scaled, and gutted)1 piece (around 500g)
- Fresh lemon juice2 tbsp
- Olive oil1 tbsp
- Fresh parsley (chopped)2 tbsp
- Garlic cloves (minced)2 cloves
- Saltto taste n/a
- Black pepperto taste n/a
- Water (for steaming)500 ml
This simple recipe guides you through steaming a whole plaice, a delicate flatfish that cooks quickly and retains a moist, tender texture when steamed. Steaming is one of the healthiest cooking methods and preserves the mild, sweet flavor of the fish. The dish is quick to prepare, perfect for a nutritious weeknight meal, and requires minimal ingredients. The total cost for the ingredients is approximately $15, €13, £11, and ₹1200. Each serving provides about 220 kcal, making it a light, protein-rich, low-fat dish suitable for most diets including low-carb and gluten-free. The recipe is rated easy in difficulty and takes just about 30 minutes from start to finish, including preparation and cooking time.
Preparation instructions
Prepare the fish
1Rinse the whole plaice under cold running water and pat dry with paper towels. Ensure the fish is cleaned, scaled, and gutted. Score the fish by making 2-3 shallow diagonal cuts on both sides; this helps even cooking and flavor absorption. This step also removes excess moisture.
Season the fish
2Rub the fish inside and out with salt and black pepper to taste. Drizzle the olive oil and lemon juice over the fish and inside the cavity. Stuff the cavity with half the minced garlic and half the chopped parsley. This enhances the aroma and taste of the fish.
Prepare the steamer
3Fill the bottom of a large pot or wok with about 5 cm of water. Make sure the water doesn't touch the steamer basket or plate that will hold the fish. Bring the water to a gentle boil over medium-high heat. Using a steamer ensures gentle, even cooking preserving the fish's delicate texture.
Steam the fish
4Place the seasoned fish on a heatproof plate that fits inside your steamer or pot. Place the plate inside the steamer basket. Cover tightly with a lid to keep steam trapped inside. Steam the fish for about 10-12 minutes per 500g. For an average 500g plaice, steam for 10-12 minutes. Do not overcook to keep the fish moist.
Check for doneness
5Carefully lift the lid away from you to avoid steam burns. The fish is cooked when the flesh flakes easily with a fork, is opaque, and the internal temperature reaches 63°C (145°F) measured with a food thermometer at the thickest part. This is important to ensure the fish is safe to eat.
Serve the fish
6Transfer the steamed fish to a clean serving plate. Sprinkle the remaining minced garlic and parsley on top. Optionally, drizzle a little extra lemon juice or olive oil. Serve immediately with your choice of side like steamed vegetables or boiled potatoes for a wholesome meal.
Cooking Tips
-Use a food thermometer to check the internal temperature to guarantee safe and perfectly cooked fish.
-Avoid cross-contamination by using separate cutting boards and knives for raw fish and other ingredients.
-If you don't have a steamer, you can steam the fish using a heatproof plate over a pot with a metal rack or even in a microwave steaming container.
-Fresh plaice should smell clean and briny, and the flesh should be firm to touch. Avoid fish with a strong fishy smell or slimy texture.
Equipment Needed
- Large pot or wok with lid
- Steamer basket or steaming rack
- Heatproof plate
- Food thermometer (optional but recommended)
- Knife and cutting board
- Tongs or spatula for handling hot items
- Measuring spoons
Grocery Shopping List
- [ ] Whole plaice (around 500g) - Approx. $10 / €8.50 / £7 / ₹800
- [ ] Fresh lemons (2) - Approx. $1 / €1 / £0.8 / ₹80
- [ ] Olive oil, small bottle if not available - Approx. $3 / €2.5 / £2 / ₹200
- [ ] Fresh parsley bunch - Approx. $1 / €1 / £0.8 / ₹50
- [ ] Fresh garlic (2 cloves) - Usually inexpensive, $0.2 / €0.2 / £0.15 / ₹15
Tips: Choose fish that looks fresh with clear eyes and moist flesh. Pick lemons that are firm and heavy for their size, indicating juiciness. Fresh parsley should be bright green with no wilting. Olive oil should be extra virgin for the best flavor.
FAQ
Can I use frozen plaice for this recipe?
Yes, you can use frozen plaice but make sure it's fully thawed in the refrigerator before cooking. Pat dry thoroughly to avoid excess moisture during steaming.
How do I know when the fish is fully cooked?
The fish is done when it flakes easily with a fork, appears opaque, and the internal temperature reads 63°C (145°F) using a food thermometer at the thickest part.
What sides go well with steamed plaice?
Steamed vegetables, boiled or roasted potatoes, rice, or a light salad pair wonderfully with steamed plaice.
Can I add other herbs or flavors?
Absolutely! Dill, thyme, or fennel also complement plaice nicely. You can also add slices of fresh ginger or spring onions for an Asian twist.