Tender and Juicy Whole Steamed Pike – Quick, Easy, and Flavorful!
Nutritional value per serving
Calories250kcal
Carbs0gram
Fat8gram
Protein35gram
Ingredients
- whole pike, cleaned and scaled (fresh)1 kg
- fresh ginger, sliced thinly20 g
- garlic cloves, crushed3 piece
- spring onions, cut into 4-inch lengths3 piece
- soy sauce (low sodium)2 tbsp
- sesame oil1 tbsp
- fresh lemon slices (for garnish)4 slice
- fresh cilantro (optional, for garnish)a few n/a
- saltto taste n/a
- white pepper powderto taste n/a
Steaming whole pike is an excellent way to enjoy this delicious freshwater fish with minimal fuss and maximum flavor. This quick and easy recipe guides you through selecting the perfect pike, preparing it safely, and steaming it perfectly until tender and flaky. The method preserves the fish's moisture and delicate taste, making it a healthy and satisfying meal. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200, and the dish contains about 250 kcal per serving. This recipe is low fat, high protein, gluten-free, and suitable for a light dinner or lunch. It's beginner-friendly, requires standard kitchen tools, and takes around 35 minutes total (10 minutes prep, 25 minutes cooking).
Preparation instructions
Prepare the Pike
1Rinse the whole pike under cold running water and pat dry with paper towels. Make sure to remove any remaining scales and guts if they were not cleaned already. Score the fish by making 2-3 diagonal cuts on each side about 1 inch apart; this helps the steam penetrate evenly and cook the fish thoroughly.
Season the Fish
2Rub a small amount of salt and white pepper inside the cavity and on the surface of the fish, including inside the score marks. Insert some sliced ginger, crushed garlic, and spring onions both inside the cavity and along the score marks. This will infuse the fish with aromatic flavor during steaming.
Prepare Steaming Setup
3Fill your steamer pot or a large wok with about 3–4 inches of water. Bring the water to a rolling boil over high heat. Meanwhile, lightly oil a heat-proof plate that fits inside your steamer, or line it with parchment paper to prevent sticking.
Steam the Pike
4Place the prepared whole fish on the plate inside the steamer. Cover tightly with the lid. Steam the fish over high heat for about 20 to 25 minutes. Ensure your water boils steadily during the process but avoid it touching the fish. Avoid lifting the lid during steaming to keep heat and moisture consistent.
Check for Doneness and Serve
5After 20 minutes, carefully open the lid. To check if the fish is fully cooked and safe to eat, the internal temperature should reach at least 63°C (145°F) measured at the thickest part of the fish using a food thermometer. The flesh should be opaque and separate easily with a fork. Drizzle soy sauce and sesame oil over the hot fish just before serving. Garnish with fresh lemon slices and cilantro if desired.
Cooking Tips
1Use fresh pike from a reputable source to ensure the best flavor and safety.
2Always wash your hands and utensils thoroughly after handling raw fish to avoid cross-contamination.
3If you don’t have a steamer, you can improvise by placing a heat-proof rack inside a deep pot with boiling water and steam the fish inside.
4Avoid overcooking the fish as it can become dry and lose its delicate texture.
5Serving steamed pike with lightly steamed greens or rice makes a balanced and healthy meal.
Equipment Needed
- Large steamer pot or wok with a steaming rack and lid
- Heat-proof plate or dish that fits inside the steamer
- Sharp knife for scoring the fish
- Food thermometer to check internal temperature
- Tongs or spatula to carefully remove the hot fish
Grocery Shopping List
- [ ] Whole Pike (fresh, about 1 kg) - around $10. Choose firm, shiny skin and clear eyes.
- [ ] Fresh ginger (20g) - about $0.50. Look for firm, smooth skin.
- [ ] Garlic (3 cloves) - about $0.20. Use firm, dry cloves.
- [ ] Spring onions (3 stalks) - about $0.30. Pick fresh, bright green stalks.
- [ ] Soy sauce (low sodium) - around $2. Choose a good quality for better flavor.
- [ ] Sesame oil (1 tbsp) - approx $2. Use aromatic toasted sesame oil.
- [ ] Fresh lemon (1, for slices) - about $0.50. Choose firm, heavy lemons.
- [ ] Fresh cilantro (optional) - about $1. Pick fresh, vibrant leaves.
Total approximate cost: $15
Tips: Choose fresh fish from a reputable fishmonger to ensure safety and quality. Fresh herbs and aromatics enhance the natural flavor of the steamed pike.
FAQ
How do I know if the whole pike is cooked properly?
The safest way is to use a food thermometer to check the thickest part of the fish, which should reach at least 63°C (145°F). The flesh should also be opaque and flake easily when gently pressed with a fork.
Can I use frozen pike for this recipe?
Yes, but make sure to thaw it completely in the refrigerator overnight before steaming. Pat the fish dry to avoid excess moisture and steam as directed.
What if I don’t have a steamer?
You can use a large pot with a metal rack or a heat-proof bowl inverted as a stand. Make sure the water doesn't touch the fish and cover tightly with a lid or foil to trap the steam.
How do I avoid cross-contamination when handling raw fish?
Always wash your hands thoroughly before and after handling raw fish, use separate cutting boards and utensils, and sanitize surfaces and equipment that come into contact with raw fish.