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I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot. Does anyone know how to adapt this style of cooking to work in a pot?

My usual method of cooking rice is as follows:

  • 2 c basmati rice
  • 2.5 c water

Bring to boil, then turn down to minimum and cover. Cook for 15 minutes, then remove from heat and let stand (leaving lid on) for 10 minutes.

So would this method be similar to how a rice cooker works? When would I add the fish?

To clarify: I'm looking to cook the fish directly on top of the rice while it's steaming, like you could do in a rice cooker. If possible I'd like to do this without any additional cooking equipment.

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1 Answer 1

Easy! I steam fish about 1x per week with a bamboo steamer. You need to take advantage of the steam rising from the pot which can steam your fish in exactly the same way as the rice cooker - so you get a Bamboo Steamer like this one (available in tons of different places, including cooking-supply stores, Asian Foods stores, etc): http://www.amazon.com/Norpro-Deluxe-3-Piece-Bamboo-Steamer/dp/B00005EBH8

This steamer is basically open at the bottom (with bamboo slats) so you set this on top of the boiling pot, and it fills with steam, cooking the fish. It's recommendable that you wrap the fish in wax paper (I use baking paper in a pinch) and that will keep it from sticking to the bamboo.

Hope this helps! I recommend buying a bamboo steamer like this one - it's a common kitchen item that you can use for a ton of steaming - i.e. veggies, broccoli, fish, etc. No need to even be cooking rice - you just place this over a pot of boiling water, and it works great!

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I was actually hoping for a method where I just place the fish on top of the rice directly. Would this not work? –  Allison Feb 14 '11 at 6:56
    
I would only recommend you try a Sous Vide approach. Sous Vide involves sealing the fish (or other food) in a airtight vacuum-seal plastic pouch, and placing it in hot water where it cooks from the inside out! Because rice will be cooked in 10-12 minutes, you need to pick a fish that will be properly cooked in that time using the Sous Vide method - so check out this cooking time chart to select a fish that cooks in 10-12 minutes using this approach: sousvidecooking.org/… –  Jamison Feb 14 '11 at 16:22
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