Tender and Flavorful Steamed Whole Herring with Rich Gravy
Nutritional value per serving
Calories220kcal
Carbs5gram
Fat12gram
Protein25gram
Ingredients
- Whole fresh herring, cleaned and gutted (if possible, fresh and firm with shiny skin)4 piece
- Water for steaming (filtered if possible)500 ml
- Unsalted butter50 g
- All-purpose flour2 tbsp
- Milk (or fish stock for richer gravy)300 ml
- Onion, finely chopped1 piece
- Lemon juice (freshly squeezed)1 tbsp
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Fresh parsley, chopped (optional)1 tbsp
This recipe teaches you how to steam whole herring until tender and juicy, complemented by a simple yet flavorful gravy. Steaming preserves the fish's delicate texture and ensures even cooking, while the gravy adds richness and depth. Steaming herring is a healthy way to enjoy this oily fish, high in omega-3s. The total cost for the ingredients is approximately $12 USD, 11 EUR, 9 GBP, and 900 INR. The dish yields about 4 servings, with each serving containing approximately 220 calories. This recipe is suitable for pescatarian diets, with easy preparation and moderate cooking time totaling around 45 minutes. Safety is emphasized by cooking the herring to a safe internal temperature of 63°C (145°F) and handling the fish carefully to avoid cross-contamination. Cooking is simple and approachable for home cooks of all levels.
Preparation instructions
Prepare the herring
1Rinse the whole herring under cold running water and pat dry with paper towels. Check that the fish is gutted; if not, you may ask the fishmonger to do this or do it yourself carefully. Season the fish lightly inside and out with salt and pepper. This helps enhance the natural flavors.
Prepare the steamer setup
2Fill a large pot or steamer with about 5 cm of water, making sure the water does not touch the bottom of the steaming basket or rack. Bring the water to a gentle boil over medium heat.
Steam the herring
3Place the whole herring in a single layer in the steamer basket or on the steaming rack. Cover and steam for about 12-15 minutes, depending on the size of the fish. The herring is done when the flesh is opaque, flakes easily with a fork, and has reached a safe internal temperature of at least 63°C (145°F). Use a food thermometer to check the thickest part near the bone.
Make the gravy base
4While the fish is steaming, melt the butter in a saucepan over medium heat. Add the chopped onion and sauté gently for 3-4 minutes until softened but not browned. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly to prevent lumps.
Prepare the gravy
5Gradually whisk in the milk (or fish stock) to the butter-flour-onion mixture. Bring to a simmer and cook, stirring frequently, until the gravy thickens to your desired consistency (about 5 minutes). Season with salt, black pepper, and lemon juice to brighten the flavor.
Serve
6Carefully remove the steamed herring using tongs or a slotted spatula. Serve the fish whole or de-bone gently over plates. Pour the warm gravy over the fish and sprinkle with fresh parsley if using. Enjoy immediately for the best flavor and texture.
Cooking Tips
-Use fresh, firm herring with shiny skin and a mild sea smell to ensure quality and freshness.
-If you don't have a steamer basket, you can improvise by placing a metal colander over a pot of boiling water, making sure it does not touch the water.
-Check the water level during steaming to prevent it from drying out, adding more boiling water as needed.
-Avoid over-steaming the fish to keep it moist and tender; watch closely from 12 minutes onward.
-Use a food thermometer to ensure the fish reaches a safe internal temperature of 63°C (145°F) to prevent foodborne illness.
Equipment Needed
- Large pot or steamer with lid
- Steaming basket or rack
- Food thermometer
- Saucepan
- Whisk
- Knife and chopping board
- Slotted spatula or tongs
Grocery Shopping List
- [ ] Whole fresh herring (4 pieces) ~ $6 Tip: Choose herring that is firm and smells fresh, not fishy or sour.
- [ ] Unsalted butter (50g) ~ $1 Tip: Use good quality butter for better flavor.
- [ ] All-purpose flour (small amount) ~ $0.10 Tip: Any regular flour works; measure carefully.
- [ ] Milk or fish stock (300ml) ~ $0.50 Tip: Use milk for a mild gravy or fish stock for richer taste.
- [ ] Onion (1 piece) ~ $0.30 Tip: Choose firm onions without soft spots.
- [ ] Lemon (for 1 tbsp fresh juice) ~ $0.40 Tip: Pick bright yellow lemons with smooth skin.
- [ ] Fresh parsley (optional, small bunch) ~ $1 Tip: Fresh parsley adds color and freshness.
Total approximate cost: $9.30
FAQ
How do I know when the herring is fully cooked?
The herring is done when the flesh is opaque, flakes easily with a fork, and the internal temperature reaches at least 63°C (145°F). Use a food thermometer to check the thickest part near the bone.
Can I substitute milk in the gravy?
Yes, you can use fish stock instead of milk for a richer, more fishy flavor, or use plant-based milk to keep it dairy-free, but the taste and texture may differ slightly.
What if I don't have a steamer?
You can use a large pot with a metal colander or sieve placed above boiling water as a makeshift steamer, ensuring it does not touch the water.
How should I handle the herring safely?
Always use clean utensils and cutting boards. Rinse fish under cold water before cooking. Avoid cross-contamination by keeping raw fish separate from other foods and washing hands thoroughly after handling.