Steamed fish is so easy and quick to prepare in the Saladmaster Culinary Basket. Wrap your fish in dark, leafy, nutrient-rich greens. Collard greens, which are mild in taste, are the perfect package. Collards are available year-round and an excellent source of calcium.
Use the aromatic steaming liquid to prepare a light and flavorful sauce for your fish. The star seasoning ingredient, ground turmeric, is the highest known source of beta carotene, is antibacterial, a potential anti-inflammatory and an antioxidant with many healing properties. Its golden sun color gives this sauce a beautiful finish.
- Wash, trim and pat dry fish. Cut fish into 2 portions. Make sure fish will easily fit into culinary basket. If it is too big, cut into 4 2-ounce (57g) portions.
- Season fish with herb salt and wrap each piece with collard green leaves. Make sure fish is securely wrapped.
- Place wrapped fish pieces in culinary basket with ends tucked underneath fish. Place fish in a single layer in the culinary basket with room between each piece to allow proper cooking. Set aside.
- Place fish stock, white wine, garlic, red pepper, turmeric, cumin and salt in bottom of sauce pan, stir to combine.
- Cover and turn heat to medium-high. When Vapo-Valve™ clicks, carefully remove cover and insert culinary basket with fish packages in sauce pan. Cover.
- When Vapo-Valve™ clicks, reduce temperature to low and cook for 7 minutes, or until fish is cooked through.
- Remove culinary basket from sauce pan with cover on and place on top of a plate to keep warm.
- Turn heat up to medium-high and cook liquid in sauce pan for 4 -6 minutes until liquid is reduced by half.
- When liquid is reduced, carefully pour into a blender and blend until smooth. Taste sauce and adjust seasoning as necessary.
- To serve, pour 1⁄4 cup of sauce on bottom of a warm plate, place fish on top and garnish with sliced scallions.
- Cod can be substituted with other firm white mild flavored fish.
- Serve steamed fish with rice or other grain for a heartier meal.
- Serve extra sauce in a small pitcher on the side.
- Leftover sauce freezes well and makes a nice accompaniment for other fish and shrimp dishes.
- Substitute collard greens for other dark leafy greens such as Swiss chard or kale.