Best 4 Curried Oven Steamed Fish Recipes

Introducing Curried Oven-Steamed Fish: A Delectable Fusion of Flavors

Indulge in the delectable flavors of Curried Oven-Steamed Fish, a culinary masterpiece that harmoniously blends the aromatic spices of curry with the delicate texture of tender fish. As you embark on this culinary journey, let the vibrant hues and enticing aromas of this dish captivate your senses. With this recipe, you'll discover an innovative method of cooking fish that combines the moistness of steaming with the gentle heat of the oven, resulting in a perfectly cooked fish that flakes beautifully. Furthermore, you'll find a collection of tantalizing recipes in this article, each offering a unique take on this classic dish.

**Curried Oven-Steamed Fish with Vegetables:**
This recipe elevates the Curried Oven-Steamed Fish by incorporating an array of colorful vegetables. Succulent carrots, crisp bell peppers, and vibrant broccoli florets mingle with the fish, creating a symphony of flavors and textures.

**Curried Oven-Steamed Fish with Coconut Milk:**
Experience the richness and creaminess of coconut milk in this variation of the Curried Oven-Steamed Fish. The velvety coconut milk sauce envelops the fish, infusing it with a tropical essence that will transport your taste buds to paradise.

**Curried Oven-Steamed Fish with Mango Chutney:**
For a sweet and tangy twist, try the Curried Oven-Steamed Fish with Mango Chutney. The vibrant mango chutney adds a layer of complexity and brightness to the dish, creating a harmonious balance of flavors.

**Thai Curried Oven-Steamed Fish:**
Explore the bold flavors of Thailand with this Thai-inspired rendition of the Curried Oven-Steamed Fish. Aromatic lemongrass, spicy chilies, and earthy galangal come together to create an authentic Thai curry sauce that will tantalize your taste buds.

**Kerala-Style Curried Oven-Steamed Fish:**
Embark on a culinary journey to the vibrant state of Kerala, India, with this Kerala-Style Curried Oven-Steamed Fish. A symphony of aromatic spices, including turmeric, cumin, and coriander, blend together to create a rich and flavorful curry sauce that perfectly complements the delicate fish.

No matter your preference, these Curried Oven-Steamed Fish recipes offer a delectable fusion of flavors and textures that will satisfy your cravings. Prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 4 tried and tested recipes!

CURRIED SALMON BAKE

Curried Salmon Bake image

Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.

Provided by KCFOXY

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 3

Ingredients

1 cup sour cream
1 teaspoon curry paste
4 (6 ounce) fillets salmon

Steps:

Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g

LEMONY STEAMED FISH

Lemony Steamed Fish image

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Provided by DHERDEBU

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares large enough for each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g

OVEN-STEAMED FISH WITH MIXED-NUT SALSA

Oven-Steamed Fish With Mixed-Nut Salsa image

This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that's good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts - the kind usually served as bar snacks - balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.

Provided by Ali Slagle

Categories dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped
1 1/2 pounds mild fish fillets of equal size (skin-on or skinless), such as cod, halibut, sole, grouper or salmon
Salt and black pepper
Boiling water
1 cup mixed, salted nuts, coarsely chopped (avoid peanuts, if possible)
1/3 cup extra-virgin olive oil
2 1/2 teaspoons unseasoned rice wine vinegar or apple cider vinegar
1/2 teaspoon honey

Steps:

Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it's more than you think.) Season to taste with salt.
Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

CURRIED OVEN STEAMED FISH

Curried Oven Steamed Fish image

I love steamed fish, but my husband doesn't. This is the only way that I can get him to eat fish that isn't fried or raw. :-) The curry flavor is not spicy, and helps tone down the "fishiness" of the fish. If you can use fresh spices, the flavor will be better. This recipe is inspired by my favorite curry recipe. For the ZWT6 Wild card challenge No Nonsense Nibblers.

Provided by Random Rachel

Categories Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 thin talapia fillets (or any light, white fish)
2 1/2 tablespoons coriander
1 tablespoon cumin
1/2 tablespoon turmeric
1 teaspoon ginger
1 teaspoon dry mustard
1/2 teaspoon cinnamon
1 dash clove
1 dash cardamom
1 dash chili pepper (to taste)
1/3 cup butter, softened
1 tablespoon ketchup (or tomato paste)
2 1/2 cups cooked brown rice

Steps:

You can use frozen or defrosted fish fillets. I usually use the frozen fillets, because it is simpler. Preheat the oven to 375*F.
In a small bowl, stir together the corriander, cumin, tumeric, ginger, dry mustard, cinnamon, cloves, and chili pepper. Mix well. For a spicier flavor add more chili powder.
Stir the softened butter and ketchup into the curry mix, to make a paste.
Lay out three pieces of tinfoil, large enough to wrap each fillet inches Lay a fillet on each piece of foil.
Spread each fillet with the curry butter paste. Wrap each fillet with the foil, so that they are in sealed packets.
Bake for 15-25 minutes until fish is white and flaky. Baking time depends on the starting temperature of your fish and the size of each fillet. A palm sized defrosted fillet will be done in 15 minutes, a larger frozen fillet will take 25 minutes.
Serve over brown rice, pouring the baking juices from the pouch over the rice, and then setting the fish on top.

Nutrition Facts : Calories 385.9, Fat 22.6, SaturatedFat 13.3, Cholesterol 54.2, Sodium 241.8, Carbohydrate 42.1, Fiber 3.8, Sugar 1.3, Protein 4.8

Tips:

Choose a firm-fleshed fish that will hold up well to steaming, such as salmon, cod, or halibut.
To make the curry paste, use a food processor or blender to combine the ingredients until smooth.
If you don't have a steamer basket, you can create one by placing a colander or heatproof bowl in a large pot and filling it with a few inches of water. Bring the water to a boil, then reduce the heat to low and place the fish in the steamer basket.
To ensure that the fish is cooked through, insert a fork into the thickest part of the fish. If it flakes easily, it is done.
Serve the fish with rice, vegetables, or your favorite side dish.

Conclusion:

Curried oven-steamed fish is a delicious and healthy way to cook fish. The curry paste adds a flavorful and aromatic crust to the fish, while the steaming process helps to keep the fish moist and tender. This dish is perfect for a quick and easy weeknight meal, and it is also a great option for entertaining guests.