I had just remembered a very convenient way of steaming food, i.e. wrapping in foil or parchment paper and cooking it in the oven.
I tried this technique with my Steamed Vegetarian Tuna recipe yesterday and it worked amazing, without the excess water that dripped from the wok cover. Another reason why this worked great for me is because I do not own a big wok that allows me to place a large place in for steaming, nor do I own a pair of the special tongs that you use to remove a steaming plate of food from the wok.
- Preheat the oven to 350 F degree.
- Drizzle some white wine and soy sauce over and around fish. You could use fresh lemon juice or apple juice if you like. The liquid seasonings will create the steam inside the parchment pouch when the dish is baked.
- Starting with the “point” of the paper heart, roll and crimp the edges until the fillets are totally encased and sealed in the “half-heart” shape.
- Place the pouches on a cookie sheet and bake in the middle of the oven for about 20 minutes or until the pouches are puffy or had turned light brown in colour.
- Remove from oven and place the pouches on a plate.
- Using a pair of scissors, carefully cut an “X” in the center of the pouch, or cut an outline of the half-heart shape on the inside of the folded edges. Use extreme caution because the steam is very hot.