Steaming is perhaps the most 'honest' way to cook fish, using nothing more than water the you give the fish the greatest opportunity to present a natural flavour.
Steaming is suitable for either small fish, or fillets; otherwise there is just too much meat to cook.
Wrap the fish in parchment (coated with their butter, or a little oil) or foil. As an alternative to a disposable wrapper you can use cabbage, lettuce or spinach. Just blanch the leaves so that they can wrap around the fish.
Place the wrapped fish in your steamer and away you go. About 4-10 minutes depending on how you like your fish!
Check out some of our recipes for adding tastes and flavour during the steaming.