Archive for the ‘Fish – Pressure Cooker’ Category
Whitefish Fillets (Pressure Cooker)
This recipe comes from a very reliable source regarding pressure cooker usage. I figured if a pressure cooker makes vegetables, beans, and meats more flavorful, why not fish, so I researched and found this. For this you need a 3 quart or larger pressure cooker, electric or stove top. I will be using my 9 liter (9½ quart), 12 psi (80 kPa) stove top pressure cooker. This will use a steamer tray or basket in your pressure cooker. Follow all safety precautions for your model of pressure cooker.
Ingredients
- 4 whitefish fillets, boneless, skinless
- 500 grams cherry tomatoes, cut in half lengthwise, or roma, sliced, (1 lb)
- salt and lemon pepper, as desired
- 1 bunch fresh thyme, or dried, as desired
- 2 tablespoons capers, drained
Instructions
- Add 1½ cups of water to your pressure cooker. Add the steamer tray to your pressure cooker, or a steamer basket. For the basket, you can line that with parchment paper if desired.
- Add a layer of cherry tomato halves or sliced roma tomatoes to the tray.
- Add the fillets, season with salt, lemon pepper, and thyme, as desired.
- Place more tomatoes on top of the fillets.
For Stove Top Pressure Cooker, 12 psi
- Place the lid on the pressure cooker and add the weight. Bring the heat up to high. When the weight (jiggler) starts to vent pressure, reduce heat to low or medium low to maintain pressure venting. Set your timer for 4 minutes.
- When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Now we are going to do a normal pressure release. DO NOT pull the weight off the lid!Grab an oven mitt and just tilt the weight to the side to vent pressure, hold for 10 seconds, then let go for 10 seconds, repeat until the pressure is completely vented and the lid lock has dropped. THEN remove the weight and then open the lid. Since the fish is not in water, there is zero chance of creating a rapid boil that would possibly tear the fish up.
- Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt and pepper as desired. Serve.
For Electric Pressure Cookers, with adjustable pressure settings
- For this type of pressure cooker, these are guidelines only, I have no experience using of these models, so use your best judgement. There is my disclaimer for these steps.
- Close the lid and turn the vent to sealing, and select Low pressure. Set your timer for 7 minutes, 8 for thick fillets. When the time is reached, do a normal pressure release, I assume you turn a lever to vent. When you have indication of zero pressure in the cooker, open the lid.
- Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt as desired. Serve.
Notes
Low cost, 4 pangasius are about 96 Baht for 4 fillets. For 4 servings, this is about 75 cents per serving.
