Fish should be eaten at least once a week. The product will be more useful if steamed. Such dishes are not only tasty, but also low-calorie, they do not contain oil, so they do not harm our body! Not everyone in the house has a double boiler, and not all multicookers have the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find steamed fish recipes without a double boiler. With the help of our tips, you can cook not only pieces of fish, but also cutlets, as well as create a full-fledged dish right away - a fish with a side dish.
Steamed fish fillet in a slow cooker
Of course, you can use the old method of cooking in a double boiler, but now few people have preserved such kitchen appliances. The assembly period is very long, as well as the washing of the components of the steamer.
Ingredients:
- 2 carcasses of fish or fillets (hake or pollock will do)
- half a lemon
- Spices
- Dill
Recipe for steamed fish fillet in a slow cooker:
- It is best if you take dill umbrellas, which are used for conservation, and pickling cucumbers. Dill seeds contain many oils that give an unusual aroma and taste.
- Now you need to pour about 400 ml of water into the main bowl. On the grid, which is placed on top of the bowl, it is necessary to lay out a thick layer of dill umbrellas. Put prepared fish pieces on top of them.
- Cut them the way you like. Use spices and salt. At the very end, squeeze half a lemon between your fingers and squeeze the juice over the prepared ingredients.
- Close the lid and cook in the "Steam" mode, about a third of an hour. Of course, such a fish will not turn out ruddy, with a pleasant fried aroma. But the taste of the fish will not be interrupted by impurities, the smell of fried food, and also flour. In addition, the dish is not fatty, so it is suitable for those who adhere to proper nutrition, or for a children's menu.
food
Helpful Hints
Cooking pollock for a healthy diet, for baby food or weight loss will not be a big problem, and the result of each recipe will invariably please the hostess and her family members. But at the same time, you need to follow useful recommendations for the preparation of such fish.
- Never cook pollock on "salt" pillows - this will lead to excessive dryness of the product. In this way, only fresh fatty varieties of fish are prepared.
- Even diet food needs gastronomic aesthetics - to achieve a beautiful golden brown crust on a baked fish, shortly before cooking, turn on the grill in the oven and slightly open the foil.
- Pollock meat can crumble badly if it is not thawed properly or if it is not held on a paper towel after washing. Excess moisture must be removed from the product before it is cooked.
- Pollock will be dietary and tasty in combination with a variety of products. Do not be afraid to experiment with vegetables and even juices - pollock baked under apple juice is also considered a dish from the category of medical nutrition.
- You can not cook pollock in aluminum dishes, the fish darkens from this and loses its taste. It is best to cook in cast iron, enamel or glass heat-resistant dishes.
- Use small baking sheets and molds. Too large a shape will ensure rapid evaporation of moisture, and the fish will turn out dry.
- Serve pollock dishes hot. When cold, they lose their aroma and many flavor nuances.
- Do not neglect light dietary marinades before cooking this fish. Fifteen minutes, which the pollock will spend in kefir or a few drops of lemon juice, will make the fish more juicy and soft, fragrant.
Nutritionists do not recommend eating pollock more than twice a week. This restriction applies to any kind of fish, any seafood. This advice should be especially heeded by older people with an increased risk of stroke or heart attack.
Diet recipe for pollock baked in foil, see below.
Steamed fish in the Redmond slow cooker
Steamed notothenia is a good dish for a children's menu. The density of the fillet is greater than that of pollock or hake, but the taste is more delicate.
Ingredients:
- Two carcasses of notothenia
- Lemon juice
- Spices
- Salt
Steamed fish in a Redmond slow cooker, recipe:
- It is necessary to carefully remove the fins and cut off the skin. It is better to remove the skin in a frozen form. If you remove from fresh fish or thaw it beforehand, then it will usually fall apart into pieces, and the skin will be removed along with the fillet pieces.
- After cleaning, cut the product into small pieces. It is necessary to flavor them with spices, add salt, add lemon juice and mix. Cut half a lemon into thin slices. Finely chop the parsley and sprinkle on top. Leave for approximately 30 minutes.
- During this time, the pieces will acquire a characteristic taste of greens, as well as spices. Chop the onion into rings, put on the grid of the double boiler, place the pickled pieces on top. No need to remove parsley and lemon slices.
- Try to keep these spices on top of the fish pieces. Turn on the device in the “Paired” mode. 30 minutes is enough for the pieces of fish to cook well. Oddly enough, even children who can not stand boiled fish eat the dish. The taste is different from that which has been blanched, as the product retains its characteristic smell.
Dieting
Fish features
In pollock there are very few fats, but quite a lot of protein, due to this, the fish becomes an indispensable assistant to people, p. In addition, fish is well suited for baby food, as the digestion of young children has its own characteristics: a natural lack of certain enzymes makes it difficult to break down fats. There are no carbohydrates in pollock meat. going on a strict diet.
Fish is rich in phosphorus, calcium, these elements are important for the health of bones, teeth, skin, hair. Phosphorus plays a significant role in the functioning of the nervous system and in the functioning of the organs of vision. Iodine regulates metabolism and improves thyroid function. The calorie content of 100 grams of pollock is only 72 kilocalories.
There is no cholesterol in pollock meat, which is a big plus. Almost all pollock can be eaten: fillet, caviar, and liver of this cod fish, all of them have a balanced and rational composition, which can bring a lot of benefits. Vitamins A, C, E and D, as well as almost all B vitamins, are excellent support for the immune system, nervous system and metabolism.
Some dislike pollock for dryness. Indeed, the fillet of this fish is not distinguished by juiciness and rich taste. But the right approach to cooking and a good recipe will help to completely eliminate this drawback. By itself, pollock is considered a dietary product. Any dish from it can be considered as such, but still, special requirements are imposed on dietary nutrition:
- acceptable cooking method - baking, boiling, stewing, steaming;
- no fatty sauces, mayonnaise, ketchup;
- a small amount of salt;
- lack of pepper and most other spices.
This variety of fish does not require long-term heat treatment, it cooks quickly, goes well with most vegetables. Pollock can be a main dish for which a side dish is prepared separately, or it can be an independent dish that does not require a side dish.
Steamed red fish in a slow cooker
Red fish is very healthy, due to the high content of unsaturated fatty acids. Contains a lot of omega-3 and omega-6. Therefore, it is recommended to use both adults and children. During cooking, the fish does not lend itself to frying, so its calorie content does not increase, which is ideal for people on a diet.
Ingredients:
- 2 large flocks, weighing approximately 300 g
- half a lemon
- Salt
- Herbs
- dill sprigs
- Foil
Steamed red fish in a slow cooker, recipe:
- It is necessary to soak each piece of fish for about 30 minutes in cold water. Then pat dry with paper towels or dry paper towels. Next, you need to season with salt, sprinkle with herbs, put dill on top and squeeze lemon juice.
- Leave it like this for another 20 minutes. It is necessary that the product is saturated with marinade, and acquires a rich taste. Next, you need to wrap each steak in a piece of foil and put it in a tray.
- The multicooker is set to the “Steam” mode for 20 minutes. This time is enough for steaks about 2-3 cm thick to cook well.
On the pillow
How to make in a pressure cooker
Ingredients:
- 3 pcs. thawed pollock;
- ½ st. soy sauce;
- 2 onions;
- spices and salt;
- a piece of butter.
Technology:
- Rinse the fish thoroughly, cut off the fins, remove the head, tail and everything superfluous. Cut the rest into bite-sized pieces.
- Mix the onion, cut into half rings, soy sauce. Dilute everything with a little boiled water. Add salt and your favorite spices to taste.
- Pour the prepared pieces of pollock with the resulting marinade. Move the bowl with fish to a cold place for 3-4 hours, after tightening it with cling film.
- Thoroughly grease the pressure cooker with butter.
- Put the marinated fish in it.
- Cook pollock in this way for 15 - 20 minutes.
Serve fish with vegetable salad and boiled potatoes. If you need to make the dish harmless to the figure, then instead of potatoes, you should use a young zucchini.
Steamed fish with vegetables
Fish goes well with vegetables that complement it. The recipe will be of interest to those who adhere to proper nutrition or are on a diet. It is best to use red fish for these purposes, such as salmon or salmon. Pink salmon will do. In order to save money, you can use tummies, belly or trimmings of fish.
The following products are needed for cooking:
- 300 g fish
- One small zucchini with a thin skin
- one carrot
- one bulb
- Salt
- Pepper
- Lemon juice and herbs
Fish with vegetables in a slow cooker for a couple, recipe:
- It is necessary to cut the onion and zucchini into thin slices, about 6 cm thick. Chop the onion into half rings.
- Put the salmon in the bottom of the steaming tray, and the vegetables on top of it.
- It is necessary to sprinkle with lemon juice, season with salt and herbs. Further, the multicooker is set to the “Steam” mode and cooks for a third of an hour.
Lime
Steam fish quenelles - diet recipe
Kneli is a dish that came to us from Europe. They are like our little cutlets or meatballs. They have a peculiar taste, a number of features in cooking and are very suitable for dietary and healthy eating.
Recipe Ingredients:
- Cod or haddock - 500 gr;
- Chicken egg - 1 pc;
- Onion - 1 head;
- White loaf - 1-2 pieces;
- Cream - 50 ml;
- Salt to taste.
How much to steam fish in a slow cooker?
Cooking time depends on the thickness of the pieces, their size. On average, fish cooks very quickly, about 20 minutes is enough to bake a 3 cm thick steak. The larger the pieces, the longer they need to be cooked.
How much to cook steamed fish in a slow cooker:
- It is also worth considering the defrosting time of the fish if it is cooked frozen.
- It is advisable to pre-thaw the steaks, only then cook them.
- The maximum cooking time for steaks is 35 minutes.
Dieting
Fish in the diet: weight loss and health benefits
Fish has a high content of vitamins (A and D), minerals (phosphorus, iodine, fluorine) and polyunsaturated fatty acids, which are so necessary for the “stable” functioning of the body. This product is useful to include in the diet of patients with diseases of the cardiovascular system, atherosclerosis, metabolic disorders. Regular consumption of properly cooked fish helps to reduce the level of "bad" cholesterol in the blood and improve the functioning of the gastrointestinal tract, has a positive effect on the condition of the skin, hair and nails.
But by adding fish to your diet, you not only benefit the body, but also make the menu less high-calorie - weight loss is guaranteed. In addition to the low energy value that some varieties of fish are characterized by, it contains a lot of vitamin D and omega-3 fatty acids - they help to remove the hated kilograms. Regular intake of these substances in the body helps to speed up the metabolism - the incoming food is digested faster. In addition, fish is a satisfying food - no stress during the diet.
To lose weight, you can opt for balanced fish diets - a great option for those who can follow a strict meal schedule. There is another way - to regularly arrange fasting days for yourself with the use of only fish. But experts do not recommend sticking to such a diet for more than 3 days - the body will not receive enough nutrients. For those who want to lose weight, nutritionists recommend replacing 2-4 meals of meat per week with fish - and extra pounds will not bother you.
How to cook steamed fish in a slow cooker with rice
It is worth noting that the fish that is cooked with rice is very tasty. This is a classic Japanese recipe that is used in small settlements in Japan. Indeed, in the regions there are a lot of red fish and rice. Therefore, the dish turns out to be as cheap as possible. The main advantage of the dish is that the side dish and the main course are cooked at the same time, which saves a lot of time.
Ingredients:
- 300 g rice
- Fish fillet
- 500 g
- Salt
- Spices
- Vegetable oil
How to cook steamed fish in a slow cooker with rice:
- At the very beginning, it is worth preparing cereals for a side dish. Usually it is washed using a sieve or colander. Water after washing should be perfectly clean.
- Once you are done with this step, put the rice in the multicooker bowl and pour cold water over it. Next, you need to defrost the fish at room temperature. Salt and pepper.
- Put the fish on the grill, after sprinkling with vegetable oil. Turn on the soup mode and cook for about 20 minutes. This recipe is universal in that it allows you to cook rice and fish at the same time.
Fillet
Fish diets and fasting days
The effectiveness of fasting days is a rather controversial issue. Many nutritionists do not advise them at all.
But if the losing weight still decides to make one for himself, then he can eat a little boiled fish during the day, as it is easily digested.
Option 1:
- breakfast: 150 g of boiled pollock or hake (or other low-fat fish);
- snack: sandwich from whole grain bread and salmon;
- lunch: fish steak without oil, about 200 g. Any low-fat fish will do, for example, cod;
- dinner: carp baked in the oven with vegetables.
The second option is simpler. It is necessary to cook about half a kilogram or a little more lean fish, preferably without salt. You can use pollock, carp, blue whiting or another low-fat variety. The fish is divided in equal shares and eaten during the day for 5 meals. Portions should not be large so that the stomach does not overstrain.
Steamed fish, in foil in a slow cooker: recipe
Optionally, steamed fish in a slow cooker is dietary, low in calories. You can combine the preparation of healthy and very tasty ingredients. Fish is not low-calorie, but it belongs to healthy food.
Ingredients:
- 300 g fish fillet
- 2 onions
- two tomatoes
- 100 g cheese
- 100 grams of sour cream
- Salt
- Spices
Steamed fish in foil in a slow cooker, recipe:
- It is necessary to prepare the fish cut into portions, salt and pepper. Try not to grind the fish so that the pieces are large. Lubricate each of them with marinade, mixing olive oil with herbs.
- Now form small containers with sides from the foil. It is necessary that the juice that is formed during cooking does not flow out of the foil. There must be something similar to plates.
- Put the fish on a plate of foil, and on top with a spoonful of sour cream, slices of tomatoes and onions. It is advisable to cut tomatoes, onions in half rings. Place grated cheese or small pieces on top. Leave in the multicooker in the “Steam” mode for 30 minutes. It is necessary to eat such a dish hot so that the cheese is liquid and viscous.
with potatoes
Dietary fish dishes: which fish to choose for a healthy diet
The best and leanest varieties : hake and pollock, cod and haddock, pike perch and burbot, blue whiting and flounder, saffron cod and pike. Fat - up to 4%, and calories do not exceed 90 kcal.
No less useful: pink salmon and sea bass, trout and tuna, catfish and low-fat herring, as well as chum salmon and Baltic herring. There is also not much fat - up to 8% and the calorie content is not high - up to 130 kcal.
A lot of fat: in halibut and mackerel, fatty Atlantic herring, sturgeon and saury. Toothfish, eel, saury and catfish are also fatty varieties - fat exceeds 8%, calories reach 260 kcal
Fatty fish without restrictions can be eaten by people who seek to gain weight, get better.
Those who want to strengthen the immune system, maintain the condition of the heart, blood vessels, joints, provide anti-cancer protection of the body, you can use it up to 2-3 times a week. Do not forget about the beauty of the skin, the hardness of the nails and the beautiful hair, which are also very sensitive to fish oil.
For those who want to lose weight, it is enough to eat fatty fish only once a week. Weight will not be added, but you will maintain health.
Our goal today is fish recipes from low-fat varieties and we are starting to consider dietary recipes from them.
Steamed dietary fish in a slow cooker: recipe
Steamed fish with potatoes is very tasty. The recipe will allow you to cook a side dish and a main dish at the same time.
Ingredients:
- 500 g fish
- 700 g new potatoes
- Sour cream
- Onion
- Spices
- Salt
- Spices
- Juice of half a lemon
Steamed dietary fish in a slow cooker, recipe:
- It is worth marinating the pieces of fish in advance. It is best if it is steaks or fillets. Pour water into the multicooker bowl, and peel the root vegetables, cut into cubes or cubes. Put in a slow cooker and fill with water, in the amount of 4 glasses.
- Put a steaming container on top, the fish will languish in it. First, the main ingredient must be marinated in a mixture of salt, pepper, lemon juice and olive oil. It is necessary that the steaks lie in the spicy mixture for 20 minutes.
- The pieces are laid out on top of the grid, smeared with sour cream. You need to cook for 30 minutes. Please note that during this time the fish will be cooked, and the potatoes may remain a little tough. Therefore, remove the mesh with the product after 30 minutes, and leave the potatoes to cook until soft. Drizzle with melted butter before serving.
Vkusnyatina
Now almost all multicookers have a steam cooking program, we advise you to use it. For these purposes, you can use any white or sea fish. It can be both fillets and steaks. It all depends on your preferences. It is best to cook the product without the skin, as it can give an unpleasant taste to the dish.
Delicious diet recipes for fish cakes
My favorite dish is minced pike cutlets. Everyone in our family loves meatballs! I usually buy big fresh pike. I clean it, cut it and cook minced meat. But first things first!
Ingredients:
- Pike - 2 kg;
- Egg - 2 pcs;
- Onions - 2 pcs;
- Milk - half a glass;
- Bun - 120 gr
- Wheat flour for rolling cutlets - 2 tbsp.;
- Salt and pepper - to taste;
- Olive oil - 120 ml.
Cooking:
We clean the pike from scales, cut off the fins, tail and head. We take out the insides. Rinse thoroughly and dry with a paper towel;
Separate the meat from the bones and put it in a deep bowl. Cut into pieces and pass through a meat grinder. If there are too many small bones, pass the minced meat again through a meat grinder. We put the minced meat in a colander to remove excess juice, otherwise the minced meat will turn out to be liquid;
Soak the roll in milk and also pass through a meat grinder. If there is too much milk, it is better to squeeze the bun a little, otherwise the minced meat will turn out to be liquid, which is not desirable;
We cut the onion into several parts and also grind through a meat grinder;
So, our minced meat is ready and consists of ground hake, onions and rolls. Salt and pepper to taste. We drive in two eggs here and mix very carefully mix. It's better to use a blender. Cutlets will turn out lush, like a soufflé;
Diet cutlets should be steamed. It will turn out delicious, completely dietary. But our family likes fried cutlets more. Yes, even though a fried crust is unhealthy, but sometimes you should give yourself pleasure and deviate from the rules;
I heat up the pan, pour vegetable oil. I roll the formed cutlets in flour and fry until a pink crust. I put it in a pile on a large, beautiful plate and serve it to the table.
Garnish is cauliflower, stewed vegetables with boiled rice.
Cutlets scatter in an instant!
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