Healthy low-calorie dish: fish in a steamer

A multicooker is a godsend for people who adhere to a healthy lifestyle, follow a diet and take care of their figure. It's easy and quick to steam delicious, healthy fish dishes. They are equally suitable for adults and children and add pleasant variety to the daily menu.

When frying or grilling fish, 50% of microelements and other substances lose their valuable properties. During cooking they go into the broth. In a slow cooker, fish is subjected to gentle heat treatment with steam, so the loss of beneficial nutrients is a maximum of 5%. It retains iodine, minerals, Omega-3, Omega-6 fatty acids, and the protein is in an easily digestible form.

It's easy to steam juicy fish with a delicate aroma in a slow cooker. Spicy herbs will make its taste richer, vegetables will add expressiveness to the dish. They will act as a side dish and give the finished dish a festive look.

Description of preparation:

To steam carp we will need: 1. Remove the scales and cut the fish. 2. Rinse thoroughly and blot dry with a napkin. Cut off the head and tail, and, if desired, the fins. 3. Place the carcasses on a plate, salt and pepper them on both sides. 4. At the same time, process it using aromatic seasonings: tarragon, thyme, ginger. 5. Peel the garlic cloves, chop and add to the fish carcass. 6. Season the fish with soy sauce, regularly turning the carcass so that it penetrates from all sides. 7. Cover it and keep it in this position for at least an hour. The longer the exposure, the better the fish will be soaked. 8. Place the carcass on a sheet of foil and pour over the marinade and place it in the steamer bowl. 9. Fill the steamer reservoir with water to the maximum level. 10. Place a collection container for liquid products and a cooking bowl on the base. Cover with a lid and boil for 25 minutes. After boiling, leave to simmer for another 10 minutes. The carp can be served with baked potatoes or garnished with a couple of lemon wedges. Here is a recipe for steamed carp, which will be useful not only on the holiday table, but also for those who cannot eat fried food, this recipe is also suitable. Bon appetit!

In Czech

Those who were born back in Soviet times know this hot dish. You can repeat it even now; it is enough to allocate only 1 hour 30 minutes for cooking. KBJU per 100 g - 97/56/27/7. What you need for carp in Czech:

• Carp - 1 pc.
• Lemon – 2 pcs.
• Vegetable oil - 200 g.
• Garlic - 4 pcs (cloves).
• Flour - 5 tbsp/l.
• Ground almonds - 2 tbsp.
• Onion - 3 pcs.
• White wine - 200 ml. (100 for marinade, 100 for filling).
• Salt and pepper - To taste.
• Greenery.
• Water - 50 ml.
• Cheese - 150 gr.
• Tomato - 1 pc.

1. The carp is cleaned and washed. Next, the fish is greased with oil and treated with spices.
2. For good marinating, you need to put it in the refrigerator for at least 30 minutes.
3. Next, garlic is placed on a hot frying pan. It is fried for a minute. After this, they take it out, coat the carp pieces in flour and go for frying.
4. While the fish is golden brown, mix the lemon juice, wine, garlic and almonds in a small vessel. The fish is removed half-cooked from the pan and doused with sauce.
5. While the carp is still warm, the oven heats up. The fish is placed in a special bowl for baking. The rest of the wine is poured down. Everything is baked for 30 minutes at 180 degrees. Next, grate the cheese, sprinkle it on top and put the dish in the oven for another 10 minutes. Serve with olives (to taste) and tomatoes. A correctly prepared Czech recipe will definitely please your family.

Ingredients and how to cook

Total:

Cooking time: 30 min

Step-by-step preparation

Let's prepare simple ingredients. I have 4 carp steaks weighing 150 grams each. Use whatever spices you like for fish.

Wash the fish steaks well and dry with a paper towel. Place in a bowl, add salt and pepper, and add fish spices. Mix everything well.

Add vegetable oil and lemon juice. Mix. Cover the bowl with cling film and place in the refrigerator to marinate for at least 1 hour.

When the fish is marinated, place the pieces in a steamer bowl. If you don’t have a steamer, you can steam this dish in a Multicooker. Place a sprig of dill on top of each piece of fish, this is for flavor, and pour over the remaining marinade. Cooking time 30 minutes. If you have larger pieces, increase the cooking time.

Our healthy and tasty fish is ready. We remove the dill sprigs; we no longer need it. Steamed fish turns out juicy, tender and very aromatic. And it’s useful too! Serve with fresh vegetables or you can also steam the side dish.

Cook for your health, bon appetit!

This fish would be great served with mashed potatoes as a side dish. And if you want a more dietary option, cook vegetables - steamed broccoli, carrots, cauliflower - it will be tasty and healthy!

How to cook steamed carp quickly and tasty? Check out my recipe! Steamed carp is not only tasty, but also an incredibly healthy and nutritious dish.

Step-by-step preparation

Let's prepare simple ingredients. I have 4 carp steaks weighing 150 grams each. Use whatever spices you like for fish.

Wash the fish steaks well and dry with a paper towel. Place in a bowl, add salt and pepper, and add fish spices. Mix everything well.

Add vegetable oil and lemon juice. Mix. Cover the bowl with cling film and place in the refrigerator to marinate for at least 1 hour.

When the fish is marinated, place the pieces in a steamer bowl. If you don’t have a steamer, you can steam this dish in a Multicooker. Place a sprig of dill on top of each piece of fish, this is for flavor, and pour over the remaining marinade. Cooking time 30 minutes. If you have larger pieces, increase the cooking time.

Our healthy and tasty fish is ready. We remove the dill sprigs; we no longer need it. Steamed fish turns out juicy, tender and very aromatic. And it’s useful too! Serve with fresh vegetables or you can also steam the side dish.

Cook for your health, bon appetit!

This fish would be great served with mashed potatoes as a side dish. And if you want a more dietary option, cook vegetables - steamed broccoli, carrots, cauliflower - it will be tasty and healthy!

In the countries of Southeast Asia, carp is the most popular fish; in China and Japan, carp is compared with courage and endurance, and the Vietnamese compare this fish with prosperity and the larger the fish, the better it is.

Ingredients:

• Carp – 1 piece
• Soy sauce - 2 tbsp. spoons
• Ground ginger - 2 tbsp. spoons
• Chopped greens - 2 tbsp. spoons
• Chopped tarragon - 1 teaspoon
• Ground thyme - 0.5 teaspoons
• Garlic – 3 cloves
• Salt, pepper - To taste

Number of servings: 2-3

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Sinchuan style

One of the main cuisines of China. However, any housewife can cook if she has the necessary ingredients on hand. Time - 1 hour 30 minutes. KBZHU - 110/8/6/3.

What you will need for Sichuan carp:

• Fish - 1 kg.
• Soy sauce - 1-2 tbsp.
• Garlic - 3 cloves.
• Rice wine or dry sherry - 1-2 tbsp.
• Fresh ginger - 30 g.
• Chili sauce - 2 tbsp. (or a small chili pepper).
• Rice vinegar - 1-2 tbsp/l.
• Tomato paste - 1-2 tbsp.
• Vegetable oil - 0.5 cups.
• A bunch of cilantro.
• A bunch of green onions.
• Corn starch - 1 tbsp.
• Sugar - 1 tbsp.

1. The fish is cleaned of giblets and washed under water. Next, the wine is mixed with the sauce and added to the carp. While it is marinating, chop the garlic, chop the onion and peel the ginger. Next, cut the cilantro.
2. The frying pan is heated, oil is added and the carp is fried on each side for 7 minutes. You shouldn’t skimp on oil, the carp should boil in it
3. The fish is ready, all that remains is to make the sauce. The oil is poured out of the pan, leaving only a few spoons. Next, add cilantro, garlic, pepper and all other ingredients. They are simmered for 10 minutes, then a little vinegar is added. At the end, the starch is diluted in water, the green onions are chopped and everything is added to the sauce. After 5 minutes, you can water the fish and send it to the festive table. Sichuan carp will definitely surprise your guests.

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1. Clean one half-kilogram carp from scales, then gut it and rinse in running water. Transfer the carp to a bowl and drizzle with 1 tablespoon of soy sauce, then coat the surface of the fish with salt and pepper.
2. Peel 3-4 centimeters of ginger root, then cut it into thin slices, then wash 2-3 stalks of lemongrass and cut it into slices too. Wash 1 bunch of dill, set a few sprigs aside, you will need them for decoration, and chop the rest of the dill.
3. Place the marinated carp in a steamer, sprinkle it with chopped lemongrass, ginger and dill, then turn on the steamer and cook the fish for about 30 minutes. Wash 1 lime, then cut it into thin slices.
4. Transfer the finished carp to a serving dish, garnish it with sprigs of dill, place lime slices next to it and serve the treat to the table.

In jelly

One of the interesting recipes that can be used at a New Year's feast. Any housewife can prepare such a dish in one evening. KBJU - 98/20/10/9.

What do you need:

• Carp – 1 Kg.
• Onions - 80 g.
• Carrots - 1 pc.
• Celery root - 1 pc.
• Tomatoes - 2 pcs.
• Salt, paprika, pepper - to taste.
• Gelatin - 5 G.
• Lemon - 1/2.

How to cook:

1. First, we remove the carp from giblets and scales. Next, it is washed well under running water. The bones and fins are not thrown away; they are boiled for 1.5 hours over medium heat.
2. Vegetables are peeled, washed and cut into small slices. When the broth boils, they are added to it.
3. The fish parts are removed and thrown away, the vegetables are left in another bowl. Add fillet to the broth, which should be cooked for about 30 minutes. After this, gelatin begins to be added to the liquid. Add a packet to 1 glass of warm water. Carefully pour and stir thoroughly in the pan.
4. When the mixture has cooled to 50 degrees, the broth is carefully poured into the dish, then pieces of fillet and vegetables are placed there. You can decorate the creation with fresh herbs.

Calorie content of foods possible in the dish

• Fried carp – 196 kcal/100g
• Boiled carp – 102 kcal/100g
• Fresh carp – 112 kcal/100g
• Dill greens - kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt - kcal/100g
• Dry spices – 240 kcal/100g
• Lemon juice – kcal/100g
• Pepper - kcal/100g

Calorie content of foods: Carp, Dry spices, Lemon juice, Salt, Pepper, Vegetable oil, Dill

Appetizing fish cooked with vegetables, mushrooms, rice or other steamed ingredients is a low-calorie, healthy and very tasty dish for the whole family. Steamed dishes can be introduced into the children's diet and added to the diet menu to make it balanced and varied. This method of heat treatment eliminates the use of vegetable oil and butter, so sea or freshwater fish turns out to be especially tender, juicy and literally melting in your mouth. You just need to trust the proven recipe and choose the right products and spices.

In tomato sauce

A tasty and satisfying dish for the whole family. Recipe time: 1 hour 30 minutes. KBZHU - 117/10/6/3. Which of the ingredients:

• Carp – 1000 gr
• Onions - 2 pcs.
• Garlic - 1 clove.
• Carrots - 1 pc.
• Celery - 100 gr.
• Tomato puree - 200 gr.
• Parsley - 30 gr.
• Salt and pepper - to taste.
• Adjika - 2-3 tbsp.

Recipe for an unusual carp dish:

1. The carp is cleaned and cut into portions. Vegetables are washed and cut into thin strips.
2. To prevent the carp from releasing excess moisture, after washing it is dried with a paper towel. Next, add salt and pepper, while the hostess makes the sauce, the fillet absorbs the seasoning.
3. To seal the juice inside the carp, you need to place the pieces in a pre-heated frying pan with oil. Fry for 30 seconds on each side.
4. The fish is removed, carrots and onions are sent in its place, everything is fried until golden brown. At the end, celery is added, the lid is closed for a few minutes. Next, pasta, adjika and garlic are added to the vegetables. Simmer for 7 minutes over low heat.
5. The baking dish is treated with oil. Next, the vegetable mixture with pasta and adjika is poured, and pieces of fish are laid out on top. Next, an additional vegetable mixture is placed on top. You need to bake for no more than 30 minutes at 180 degrees. The baked dish is served with fresh herbs.

What is the best fish to steam?

For steaming, it is recommended to use very fresh or completely defrosted fish. It is better to give preference to healthy sea fish, which have fewer bones, have a denser texture and do not fall apart during heat treatment, as happens with freshwater and river fish. Steamed mackerel, pike perch, herring, cod, pollock, tilapia, sturgeon, halibut, hake, blue whiting, sterlet, burbot, beluga and sea bass are especially tasty. It is advisable to cook pike and salmon in a different way (in the oven, on the grill or in a frying pan).

Steamed with vegetables

Carp is well suited for dietary nutrition. This fish can easily replace boring breast protein. Any housewife can cook pieces of carp in a steamer with vegetables. Cooking time - 1 hour. KBZHU per 100 g - 103/15/18/7.

Ingredients:

• carp - 1 kg;
• salt, pepper, spices for fish - to taste;
• onions - 2 pcs.;
• sweet bell pepper - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tsp;
• sour cream - 2 tbsp.

Carp recipe:

1. To begin with, the carp is cleaned of scales, giblets, fins and head are removed. The carcass is cut into portioned pieces; the backbone and bones do not need to be removed. Vegetables are washed and cut into cubes.
2. The pieces are generously sprinkled with spices; you need to let them brew for 10 minutes.
3. Since housewives mainly use a multicooker, it is necessary to prepare it for use. The steamer cup is covered with foil, then vegetables and the fish itself are laid out. You can add a little vegetable oil on top.
4. Vegetables are laid out first, followed by fish. To make it juicy, add a few tablespoons of low-fat sour cream (can be replaced with cream). The steam cooking mode will take approximately 45 minutes. During this time, you can chop the greens. In 1 hour you can prepare 4 servings of healthy food for the whole family.

Video

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Of all other freshwater fish, carp has a special treatment throughout the world. In many countries, carp is a sacred fish; it is either sacrificed on major holidays, or kept for beauty in ponds and admired all year round, as in Japan and China.

In China, carp is also eaten, giving it an elaborate appearance that does not in any way resemble fish - squirrel carp, lion's mane carp, chrysanthemum carp.

This is a Japanese koi, that is, dragon carp.

In a number of European countries, carp is a ritual fish, specially prepared for Christmas, and a mandatory item on the holiday menu. This is done in Poland, the Czech Republic, Hungary, and Western Ukraine. Carp occupies a special place in Ashkenazi cuisine; depending on the country, you can find recipes for Jewish carp and Jewish carp; these are ancient, well-deserved dishes, very traditional.

In a number of European countries, carp is a ritual fish, specially prepared for Christmas.

In the USSR, carp were successfully bred and sold alive in fish stores; as a boy, I really enjoyed watching the process of transferring fish from a tank into a pool and then catching it from there with a net. Killing a carp in the kitchen with a heavy knife traumatized the fragile child’s psyche, and I persuaded him to let the carp swim in the bathtub for a while. It’s unlikely that this made the last hours of his life easier, but still.

In Soviet times, carp were sold alive in fish stores, but this is still the case in many supermarkets.

In addition to its excellent taste, carp has tender, juicy and white flesh that is easy and quick to cook. Carp is easy to clean from large scales; the dense skin of carp gives an excellent crispy skin if fried in oil. This is where the kind words about carp end, because there are A LOT OF BONES in carp. In addition to the usual set of bones of a fish skeleton, the carp is abundantly equipped with thin fork bones along the entire back, which are extremely annoying to eaters and are quite dangerous - choking on a fish bone is no joke.

Carp is a very bony fish

The Chinese solve this problem with special methods of cutting and deep-frying fillets - thin bones, cut into several parts, simply melt during the cooking process.

There are absolutely no small bones in the famous Chinese dish carp protein

In the European tradition, carp is usually cooked whole for greater beauty and there is no escape from the issue of bones. Some restaurants solve it with painstaking work - a specially trained and appointed person, armed with fish tweezers, pulls out bones from carp every day. This is a dreary and uncreative job, but it also pays money.

Carp in red wine

Recipes for preparing carp bore a clear imprint of the culinary traditions of these areas and directly indicated the desire to beat off or disguise the fish’s own taste - carp in red wine, for example.

In fact, if you eat carp at your home table, without much ceremony, there are methods to quickly and reliably get rid of the bones. Imagine a whole large fried or baked carp lying on a plate. Every fish has a so-called midline, which divides the body into upper and lower halves; it is often visible from the outside, highlighted by color or skin structure. The lower half of the carp is practically safe, the meat is easily removed from large ribs, only the tail itself is so full of these fork bones that it is better not to handle it at all.

There are methods that allow you to quickly and reliably get rid of bones.

Carp cutting

1. So, running a fish knife horizontally along the dorsal fin, carefully separate the upper half of the fish from the ridge and turn the fish into a butterfly.

Using a fish knife, cut the fish horizontally along the dorsal fin

2. Lifting by the tail, separate the entire ridge along with the ribs. This way you will remove all large bones. The back of the carp - the part that is located above the midline, also has its own midline, separating two longitudinal muscle groups. It is along this line that these thymus bones are located, supporting the uppermost group. If you now run the knife vertically along the back, approximately in the middle, you will be able to push these two muscle groups apart and the bones will stick out in the middle.

Divide the back fillet approximately down the middle so that the bones can be removed.

3. The bones can be decisively and quickly removed with fish tongs or tweezers, they will be clearly visible. After this, you can eat the carp without spitting and without fear. Try it, it's not as difficult as it might seem.

Bones are best removed with tweezers.

Royally in sour cream

Any housewife who has a good oven or cabinet can prepare a restaurant dish. Cooking time for baked carp is 1 hour 45 minutes. KBJU per 100 g - 97/56/27/7.

What you will need:

• Carp – 800 gr
• Onions - 2 pcs.
• Garlic - 1 clove.
• Carrots - 1 pc.
• Sour cream - 6 tbsp.
• Lemon juice - 2 tbsp..
• Parsley - 25 gr.
• Salt and pepper - to taste.

Recipe for a delicious carp dish:

1. Fish and vegetables are cleaned. Everything is thoroughly washed under running water.
2. To ensure that there are no bones in the fish, cuts are made along the entire perimeter of the carcass. Next, sprinkle everything with plenty of lemon juice. After this, the carp is sprinkled with spices.
3. The onion is cut into half rings, the carrots are processed on a fine grater. Next, the vegetables are combined with the greens in a separate bowl.
4. Add a clove of garlic to the sour cream. A few spoons should be added to the vegetables so that the filling does not turn out dry.
5. Place foil on a baking sheet and grease it with oil. Next, lay out the onion slices (a pillow for the carcass). Next, the carp itself is stuffed with vegetables and placed on a pillow. Everything is topped with garlic sauce and covered with another layer of foil. Baking time - 1 hour. Temperature - 190 degrees. In 10-15 minutes, the foil is removed so that the carp gets an appetizing crust. Carp with garlic is a worthy alternative to roast.

Cooking carp

1. Scale and gut smaller fish,

Clean and gut the carp

2. Cut large fish into 2-3 cm slices and then gut them

Cut large fish into slices

3. Remove the fillet from the smaller one and chop it. Mix chopped fillet with white bread soaked in milk and fried onions, butter, raw eggs, beat well.

Remove the fillet from smaller fish and chop it into mince

4. Stuff chunks of large fish with minced meat.

Stuff carp pieces with minced meat

5. Place heads, fins, tails, ridges and roots (carrots, celery, parsnips) on the bottom of the pan, add spices, salt, sugar, put stuffed pieces of fish on top, fill to the top with cold water and cook for about 40 minutes.

Place the carp in the pan and cook for about 40 minutes.

6. Then carefully transfer the top pieces to a dish, sprinkle with almond petals and raisins, pour in the strained broth, put in the refrigerator and let set.

Pour the broth over the carp and put it in the refrigerator to harden.

Stuffed jellied carp

Mirror carp in Armenian

One of the famous dishes with carp. Few people know the recipe, so it’s worth reading the instructions, even if it’s prepared under different conditions. Cooking time 1 hour 50 minutes with preparation. KBJU - 97/56/27/7.

Ingredients for the recipe in Armenian:

• Carp (mirror, live) - approximately 800 gr.
• Lemon - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Gherkins - 2-3 pcs.
• Mayonnaise - 1 tbsp.
• Mustard (French) - 1 tbsp.
• Rosemary and dill - sprig.
• Salt and pepper - to taste.

Step-by-step reproduction of the recipe in Armenian:

1. Onions and carrots are finely chopped, then sent to a frying pan for frying, then cucumbers are added. At this time, the fish is prepared - cleaned and washed. You need to make cuts on the carp with a knife.
2. Preparing the sauce - mayonnaise, garlic, lemon juice, mustard are mixed in a separate cup. Next, the fish is placed on a baking sheet covered with foil and greased with oil. The filling in the form of frying is placed inside. The sauce is poured over the carp carcass, rubbed with salt, pepper and rosemary on top. Additionally, lemon slices are placed inside and a pillow is created at the bottom from the circles.
3. The oven is heated to 180 degrees. To prepare the recipe, you need to simmer the carp carcass for 40 minutes. Before serving the dish, you can garnish it with fresh herbs.