Place fish on rack. Steam fish 6 to 12 minutes until just opaque throughout. Serve with dipping sauces. Steaming, like poaching, is ideal for those who want to avoid adding extra fat to their diet. Many types of fish from whole fish to delicate fillets can be steamed.
Shellfish are particularly suitable for steaming and produce a delicious broth.
You can use a standard steamer or improvise by placing a cake rack in a roasting pan. To the steamer, add your choice of a variety of liquids, from water to fish stock. Just make certain that it's a mild liquid, one that will not overpower the flavor of the fish. Bring the liquid to a simmer. To prepare fish for steaming, rinse it under cold water and set it on the steaming rack, making certain that the fish is above and not resting in the liquid.