Tender Garlic-Steamed Whole Plaice – Simple & Flavorful
Nutritional value per serving
Calories250kcal
Carbs3gram
Fat10gram
Protein30gram
Ingredients
- Whole plaice fish, cleaned and gutted (fresh or thawed)1 piece
- Garlic cloves4 piece
- Fresh parsley (optional, for garnish)1 tbsp
- Lemon (for serving and optional juice)½ piece
- Olive oil (extra virgin, for drizzling)1 tbsp
- Salt1 tsp
- Black pepper (freshly ground)½ tsp
Steaming whole plaice with garlic is a wonderfully simple way to enjoy this delicate white fish while preserving its natural flavor and moisture. This recipe uses everyday ingredients and common kitchen tools, making it accessible for home cooks of all levels. The gentle steaming cooks the fish evenly, ensuring it is tender, juicy, and infused with the aromatic garlic. The total ingredient cost is approximately $12 / €11 / £9 / ₹900. Each serving contains about 250 kcal, making this dish light and suitable for pescatarian and low-fat diets. The recipe is easy, requiring minimal prep and about 20 minutes of active cooking time, perfect for a healthy weeknight meal or a special occasion. Food safety is paramount: make sure the fish reaches an internal temperature of 63°C (145°F) to ensure it is fully cooked and safe to eat. Remember to avoid cross-contamination by using separate cutting boards for raw fish and other ingredients, and wash your hands and utensils thoroughly after handling raw seafood.
Preparation instructions
Prepare the fish
1Rinse the whole plaice under cold running water and pat dry with paper towels. Inspect to ensure it is cleaned and gutted properly.
Slice garlic and season the fish
2Peel and thinly slice the garlic cloves. Rub the fish inside and out with salt and pepper. Place garlic slices inside the fish cavity and sprinkle some on the outside for extra flavor.
Set up the steamer
3Fill a large pot with about 2 inches (5 cm) of water. Place a steamer basket or heatproof rack inside the pot, ensuring the water does not touch the basket. Bring the water to a gentle boil over medium heat.
Steam the fish
4Place the whole plaice carefully on the steamer basket. Cover the pot with a tight-fitting lid. Steam the fish for approximately 10 to 15 minutes, depending on the size. A 300-400g plaice usually takes around 12 minutes. The fish is done when the flesh is opaque, flakes easily with a fork, and the internal temperature reaches 63°C (145°F). Use a food-safe kitchen thermometer to check.
Finish and serve
5Carefully remove the fish from the steamer. Drizzle with olive oil and squeeze fresh lemon juice on top. Garnish with chopped fresh parsley if desired. Serve immediately to enjoy the tender, flavorful steamed plaice.
Cooking Tips
-If you don't have a steamer basket, place a heatproof plate on a metal rack inside your pot to keep the fish above the water level.
-Avoid over-steaming; check the fish at around 10 minutes to prevent it from drying out.
-Use fresh garlic for the best flavor, and slice it thinly to release more aroma.
-Always clean your cutting board and utensils thoroughly after handling raw fish to prevent cross-contamination.
-If you prefer, add slices of ginger or a splash of white wine to the water for extra fragrance during steaming.
Equipment Needed
- Large pot with a lid
- Steamer basket or heatproof metal rack
- Kitchen thermometer (recommended)
- Knife and cutting board
- Tongs or spatula
Shopping List
- [ ] Whole plaice fish (~$8) – Choose a fresh, firm, and shiny fish with clear eyes and a clean smell.
- [ ] Fresh garlic (~$0.50) – Look for firm bulbs without mold or soft spots.
- [ ] Fresh parsley (~$1) – Pick bright green, aromatic bunches.
- [ ] Lemon (~$0.50) – Select smooth, heavy lemons for juiciness.
- [ ] Olive oil (~$2 for the quantity needed) – Extra virgin for best flavor.
Approximate total cost: $12
FAQ
Why should I check the internal temperature of the fish?
Checking the internal temperature ensures the fish has reached a safe temperature of 63°C (145°F), killing any harmful bacteria and making it safe to eat.
Can I use frozen plaice for this recipe?
Yes, you can use frozen plaice. Thaw it fully in the refrigerator before cooking to ensure even steaming and proper food safety.
What if I don't have a steamer basket?
You can create a makeshift steamer by placing a heatproof plate on a metal rack or inverted bowl inside the pot so the fish is elevated above the water.
How do I know when the fish is done besides temperature?
The fish flesh should be opaque and should flake easily when tested with a fork, indicating it is fully cooked.
Can I add other aromatics besides garlic?
Absolutely! Ingredients like ginger slices, fresh herbs like dill or thyme, or even lemon slices can add wonderful flavors when steamed with the fish.