Halibut, cod and snapper steam particularly well. Vegetables such as asparagus, zucchini and green beans, pears, chicken breasts, fish fillets and shellfish. A makeshift steamer can be easily created with everyday cooking utensils. Use any deep-frying pan or pot, and place a rack inside balanced on two identical pieces of wood wedged into the bottom. Spaghetti pots that come with separate smaller baskets that sit up high and fit snugly under the lid make good steamers as well.
Flavoring is as simple as a twist of lemon.
Steam one fish fillet by wrapping it in foil with a few garlic cloves, grated fresh ginger, onion and basil leaves. After squeezing fresh lemon juice over the fish, wrap it closed and place in a steamer basket. Bring 2 inches of water to a boil in a pot, put basket over water and cover. Steam for about 6 minutes. All Rights Reserved.