bed on which the fish sits.
Even cooking requires that the fish pieces
be the same thickness, and that the steam have
equal access to all surfaces. If fillets taper
down to a very thin end, fold the thin layers
over or interleave them with each other. More
than one layer’s worth of fish should be
cooked in batches or divided among separate
levels (as in stackable Chinese bamboo
steamers). Relatively thick steaks or whole
fish are best steamed below the boil, at an
effective temperature of 180ºF/80ºC, to
minimize overcooking of the surface. This can
be achieved by lowering the heat on the pot
and/or leaving the pot lid ajar. An even
gentler effect is achieved by the Chinese
method of steaming fish without a lid, in
which steam and room air combine to give an
effective cooking temperature of 150–
160ºF/65–70ºC.
Microwaving Microwave versions of