Steamed fish in a slow cooker

Very tender, very tasty, healthy, light, fast! Steamed fish in a slow cooker is cooked in 20 minutes maximum. In this way, you can cook any fish. A prerequisite is to remove all the bones from the fish. After that, it can be given even to a small child.

Natalia Tsybulskaya

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 89 % 17 g

Fats 11 % 2 g

Carbohydrates 0 % 0 g

89 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make steamed fish in a slow cooker? Prepare the products. I have Congrio fish, shrimp fish. You can take any fish without bones or fillets of any fish. If you have frozen fish, then defrost it beforehand.
Step 2:
To prepare this dish, we will need a slow cooker (or steamer). Pour about 200 ml of water (bottled or filtered) into the bowl of the slow cooker.
Step 3:
Add bay leaf - it will give the fish a pleasant aroma. If you are not a lover of lavrushka or, conversely, a lover of other herbs and seasonings, then now is just the time to add them to the water. It can be allspice, thyme, rosemary, and even onion or garlic. In my opinion, dried dill and allspice are ideal for fish - choose seasonings to your liking.
Step 4:
Put a steaming stand on the cup of the slow cooker.
Step 5:
Wash the fish well, check again that there are no bones, cut off the fins, if any. My fish is boneless, only with a pronounced ridge, which is perfectly removed during meals. Cut the fish into medium-sized pieces.
Step 6:
Put the fish pieces on a steaming stand. As opposed to meat, I recommend salting fish before cooking - in this case it will not turn out watery, but will be tender and juicy. Therefore, add a little salt to the fish.
Step 7:
Put the bowl in a slow cooker, cook in the "Steaming" mode until ready. In standard slow cookers, the steaming time is about 10 minutes. And although the fish cooks quickly enough, I advise you to increase it to 15 minutes. This fish is delicious hot and cold. In addition, it is also very useful and very low-fat. Bon appetit!

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.