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This is a popular cooking style for many fish varieties. When surrounded by moisture, the flesh of the fish remains juicy. Steaming displays the individual characteristics of the fish clearly. This makes it possible to present several contrasting types and textures of fish on the same plate, offering an interesting combination to the guest. Steaming in its purest form is often combined with other methods to produce the needed results. There are two things common to most steamed items: 1. The item cooks in its own juices plus a small amount of liquid which is usually added. 2. The item is served with its cooking liquid. In some cases, barely enough liquid is added to cover the fish. In other cases a little liquid may be added and then the item is allowed to cook in the steam trapped by the lid of the vessel. The term often used in Cajun cooking etouffee (ay-too-vay) and the French term etuver (ay-too-vay) are both used for this procedure. The terms are usually translated as "stew," but more precisely mean stewed with little or no liquid. There are four variations of steam cooking you should consider. 1. The product is cooked for a few minutes in fat over low heat, along with the flavorings such as celery and onions, and then a little liquid is added. The vessel is covered and cooking continues. An example would be fish stew. 2. The fish is placed in a pot with liquids and flavoring ingredients. The pot is covered and the item steams in its own juices. Example Mussels Marinier 3. Compartment Steaming is the placement of the fish on a grate or in a basket over liquid and gently steaming it. This can be done with water, however, the use of aromatic vegetable broth, wine or citrus juice will produce subtle flavors in the final product example, Chinese Style, Bamboo Steamed Dish NOTE: Care should be taken in this method not to pressure steam, and high temperatures should be avoided so as not make the fish tough. 4. The product may be sautéed over heat, then other ingredients and liquids are added. The item is then covered and cooked over a low heat. Example, Lobster Americon NOTE: A Variation of the above methods id "En Papillote". The fish is wrapped in paper so the steam cannot escape. The fish is then placed in the oven and cooked. The paper acts as the container, allowing the fish to steam in its own juices, and become flavored and perfumed with what ever herbs and spices are included in the container.
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