Rice Cooker Fish

Rice Cooker Fish
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For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Rice Cooker Fish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  2. Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's manufacturer suggestion (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  3. While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  4. When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  5. Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Steamed Salmon in Lime Sauce (Rice Cooker)

Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Steamed Salmon (Rice Cooker)

Steamed Salmon (Rice Cooker)
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Rating: 5
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Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon. Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I will use a rice cooker steamer basket to cook these when I make them.
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Steamed Salmon (Rice Cooker)
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Votes: 1
Rating: 5
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Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon. Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I will use a rice cooker steamer basket to cook these when I make them.
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Ingredients
To Serve Steamed Salmon
To Cook for another recipe
Servings: servings
Instructions
To Serve
  1. You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  2. For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  3. You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  4. Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63 C or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  5. Serve with a green salad and bread for a light, nutritious meal.
To Use in another recipe
  1. Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  2. Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63 C or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  3. Figure three 140-160 gram fillets to equal about a standard can (not a tuna fish size can), about 2 cups of cooked salmon.
  4. Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.
Recipe Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans, and better taste. I will make this soon and give better numbers on the cost but for right now, this is fairly accurate.

For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.

Adapted from an internet recipe.