The Chef

Full steam ahead for fine fish

6th November, 2010

If you want your fish at its purest, without any real interference from the cooking process, steam it.

Steamed fish is what people used to serve up for invalids and I suppose a lot of people associate the word ‘bland’ with it.

However, it really depends on several factors. First, make sure your fish is as fresh as possible, season it with just a bit of salt and pepper, cook it until it’s...

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader



Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.



€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.




90 Day Pass

You can cancel any time.

2 Yearly



Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

The year in review

Legacy Richie Oakley 1 year ago

Newsround: What Thursday’s papers say

Legacy Leanna Byrne 5 years ago

More cycle routes, expansion of Luas to Bray and new bus network proposed

Legacy Digital Desk 5 years ago