First time making the barramundi. It’s supposed to be steamed. The directions say to make a coil of tin foil and place a dinner plate on top and steam it with a lid in the pot. Wouldn’t be a hell of a lot easier to use a steamer or even just cook in a pan? Anyone else trying this recipe this week? I think I’ll just pan saute it unless there’s some reason I shouldn’t?
by Figgy45
3 Comments
I am guessing this is the Cantonese steam fish?
Traditionally, Cantonese steam fish is steamed and then top with some kind of soy sauce.
You don’t have to follow the direction. If you have a steamer and the recipe say to steam the fish, then you can just use your steamer instead of making a DIY steamer.
Steamer would work fine but they don’t assume everyone has one.
Pan sauté will dry it out. That’s why the directions are to steam it.
I have to think this is them assuming people don’t have a steamer, or that the variations in steamer types might make directions confusing.