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Roasted Wild Cod and Vegetables

This is a Combi Steaming recipe which is a combination Convection and Steam.


One dish oven meals are the easiest way to cook a nourishing meal when time is short. You can roast almost any vegetables with success in a Steam Oven so vary the vegetables and season them to suit your palate. Since fish cooks so quickly you need to plan the timing of the vegetables you are cooking, and allow 6 - 8 minutes cooking time for the fish.  Timing of course will depend on the thickness of the filets.

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Ingredients

2 - cups broccoli florets, cut into ¾” thick slices

¼ - red onion, cut into ¼” slices

½ - red or yellow pepper, cut into ¼” thick slices

¼ - cup pitted Kalamata olives

1 - tablespoon olive oil

1 - lb wild cod, drizzled with olive oil and some Italian seasoning

Preparation

Heat the oven in the Combination Convection Steam Mode 375  degrees.


Gently toss the ingredients in the oil and spread onto a rimmed baking sheet, cook for 12 - 15 minutes.


Remove the pan from the oven and make a space for the fish.  Add the fish to the pan and cook for an additional 5 - 6 minutes  until the fish is firm to the touch.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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