1.Retains the Vitamins and Minerals
Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.
2.Full and Genuine Flavour
Steamed foods retain their own genuine flavour, allowing us, in a certain sense, to “rediscover” their real essence. This cooking method is ideal for fish and vegetables in particular.
Besides, Steamed foods preservers the fiber, colour and flavour of vegetables. By steam-cooking, the vegetables are kept as close to their natural raw state as possible, whilst still heating through thoroughly. This not only prevents the vegetables from turning into a mash or puée, but it also allows them to retain their original colour, taste, juices and freshness. If you want to add some aromatic flavour to the food, you can add herbs and spices to the water.
3.Lowers Cholesterol & Light Dishes
When cooking meats such as lamb or pork, steaming removes the fat from the meat so it can be easily discarded whereas conventional cooking methods such as grilling, baking or frying, cook the fat into the meat. Getting rid of the fat makes the meat lower in calories and lower in cholesterol.
Also, The steaming method does not require cooking with oil therefore it avoids producing unwanted fats. steaming removes the need for cooking oil or fat, which results in lighter and healthier meals and gentle on the palate.When cooking fish and chicken, the steam dissolves the fat, making food lower in calories and more easily digestible.
4.Almost no Smells
In most cases, steam cooking reduces the unpleasant smells typical of some foods.
5.Quick and Inexpensive
Steam cooking is a quick way to prepare our dishes and allows us to cook several different foods at the same time while saving time and having fewer pots and pans to wash.
6.Keeps Your Kitchen Clean
No oil, no smoke, no mess - cleaning up is easy, when steaming.
Steamed Fish Recipe
Preparation Time: 20 minutes
Cooking Time: 10 minutes
You can just use light soy sauce to steam cook your fish and then garnish it with spring onion and celery.
- 1 medium-size fish, cleaned and washed
- 1 thin slice fresh ginger, cut into strips
- 2 black mushrooms, soaked in warm water to soften & shredded
- 2 tablespoons light soy sauce
- dash of sesame oil
- dash of oyster sauce
- salt and pepper to taste
- 1 stalk spring onion, sliced
- Place fish on steaming tray and season with salt and pepper.
- Mix sesame seed oil, oyster sauce and light soy sauce.
- Heat a pan with a little vegetable oil and stir-fry the mushrooms. Pour in the mixed sauces and stir.
- Dish out the mixture and pour over the fish. Sprinkle sliced ginger over fish,
- Put tray in a steamer, cover and steam for about 10 minutes. Water should be boiling when you put in the tray)
- When fish is cooked, remove from steamer and garnish with sliced spring onions and serve while hot.