22 Easy Steamed Recipes Plus Cooking Tips

Posted by Leslie Wu on January 26, 2017

With the new year well underway, it's time to eat lighter and smarter after all the holiday excess. You don’t need fancy equipment to steam fish, vegetables or dumplings in your kitchen. Here’s how to make tasty (and healthy) steamed dishes without breaking a sweat, including methods and ingredients, as well as some tasty recipes to get you started.

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Steaming 101

Sure, you can buy a fancy-pants steamer, but inexpensive options abound. Check out bamboo steamers with lids, which can be found at Chinese supermarkets for under $10, or the metal or plastic unfolding types, which store nicely in a cupboard. Or, you can jury-rig an option at home using a heat-proof plate and wooden chopsticks or even green onions, as in this recipe for Chinese ginger soy sea bass. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/chinese-ginger-soy-sea-bass/15136/" target="_blank">Chinese Ginger Soy Sea Bass</a>
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It’s a Wrap

Of course, there are days when you don’t even want to wash a pot. Put those arts and crafts skills to use, and make an envelope out of parchment paper or aluminum foil to steam a light yet satisfying, salmon dish. Bonus: you can add some drama when you bring the parcels to the table and open them up. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/salmon-in-parchment-with-ginger-soy-and-enoki-mushrooms/12819/" target="_blank">Anna Olson's Salmon in Parchment with Ginger, Soy and Enoki Mushrooms</a>
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Going Bananas

Banana leaves (often sold frozen in Asian markets) not only keep food moist, but add a touch of flavour to wrapped food as they steam. Top with a drizzle of homemade chili oil for a hint of spice. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/steamed-fish-in-banana-leaf/6314/" target="_blank">Steamed Fish in Banana Leaf</a>
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Green Leaves

French cooks know that a pretty and practical tool to protect steamed vegetables or fish can be found in your crisper, and that's lettuce. Boston, or any type of pliable lettuce, can be used to line a pot before cooking peas in butter, or you can bundle up halibut for an easy dinner. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/lettuce-wrapped-halibut-with-dill-cream-sauce-radishes-and-peas/10321/" target="_blank">Laura Calder's Lettuce-wrapped Halibut with Dill Cream Sauce, Radishes, and Peas</a>
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Saltwater Steaming

You’ve chosen your wrapper, but the liquid you use to steam can also add flavour to your dish. Take a tip from Maritime fishermen and steam lobster in seawater. If you’re landlocked, chef Michael Smith suggests to salt your water generously: “It should remind you of a day at the beach,” he says. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/saltwater-steamed-lobster/9664/" target="_blank">Michael Smith's Saltwater Steamed Lobster</a>
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Steaming with Beer

Seawater may be great, but why not take the extra step and make your shellfish or bivalves better with beer? A sweeter pilsner with hints of citrus or an amber ale will complement the flavour of your dish without taking over. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/michael-smiths-beer-steamed-mussels/10410/" target="_blank">Michael Smith's Beer Steamed Mussels</a> and <a href="http://www.foodnetwork.ca/recipe/beer-steamed-lobster-tails/7211/" target="_blank">Michael Smith's Beer Steamed Lobster Tails</a>
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Steamed Buns

Don’t get enough of char siu bao (steamed buns) at dim sum? Prepare them at home for a quick and portable snack. Chef Anna Olson gives you a basic recipe to prepare the dough with a nontraditional filling of ground beef, or try a more standard offering with Napa cabbage, shiitake mushrooms and pork. Get the recipes for <a href="http://www.foodnetwork.ca/recipe/steamed-bbq-beef-buns/19372/" target="_blank">Anna Olson's Steamed BBQ Beef Buns</a>, <a href="http://www.foodnetwork.ca/recipe/steamed-pork-and-vegetable-buns/3332/" target="_blank">Steamed Pork and Vegetable Buns</a>
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Soup Dumplings

Satisfying (and potentially messy if you don’t eat them with care), soup dumplings, or xiao long bao, are a study in contrasts, with warm broth in a thin wrapper. Bob Blumer’s version uses aspic or stock condensed with gelatin to create these magical, melting mouthfuls. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/soup-dumplings/10756/" target="_blank">Soup Dumplings</a>
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Scallops

Similar to most types of seafood, scallops (easy to overcook with high heat searing) take particularly well to steaming. Chef Susur Lee prefers a blanching method to enhance the scallops’ sweetness, perfectly offsetting a savoury soy custard and black bean garnish. Get the recipe for Susur Lee’s <a href="http://www.foodnetwork.ca/recipe/steamed-scallops-in-soy-custard-with-cantonese-black-bean-garnish/8711/" target="_blank">Steamed Scallops in Soy Custard With Cantonese Black Bean Garnish</a>
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Mussels

Inexpensive and delicious, mussels make an easy weeknight dinner. The chameleon of the sea, mussels take well to most flavourings, from a spicy Thai green curry paste to roasted garlic and apples (doubled up with tart apple cubes and apple cider). Get the recipe for <a href="http://www.foodnetwork.ca/recipe/michaels-thai-steamed-mussels/10419/" target="_blank">Michael Smith’s Thai Steamed Mussels</a> or <a href="http://www.foodnetwork.ca/recipe/roasted-garlic-and-apple-steamed-mussels/18995/" target="_blank">Anna Olson’s Roasted Garlic and Apple Steamed Mussels</a>
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Salmon

Orange juice brightens up this steamed salmon, made in one pot and ready in under 20 minutes. Capers and chopped red onion add an extra layer of flavour, and the resulting fish and sauce pair well with fluffy sushi rice. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/pot-steamed-salmon/6795/" target="_blank">Michael Smith’s Pot Steamed Salmon</a>
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White Fish

Steamed, delicate white fish and sauteed, pan-crisped sweetbreads make an unusual pairing, but once you taste it, you’ll find it’s a natural match. For contrast, Lynn Crawford tops the whole dish with a sizzling lemon caper beurre blanc, and nestles it on a bed of creamy celery root mash. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/steamed-white-fish-with-crispy-sweetbreads-lemon-caper-beurre-blanc/13325/" target="_blank">Lynn Crawford’s Steamed White Fish with Crispy Sweetbreads, Lemon-Caper Beurre Blanc</a>
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Sweet Potatoes

Sweet potatoes are so much more than starchy marshmallow-topped sides to a festive roast. In Roger Mooking’s steamed version, sweet potatoes are given a spike of chili heat and cilantro fish sauce vinaigrette. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/steamed-sweet-potato-with-green-onion-vinaigrette/11214/" target="_blank">Roger Mooking’s Steamed Sweet Potato with Green Onion Vinaigrette</a>
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Bulgur and Cantaloupe Salad with Hazelnuts and Mint

Cubes of cantaloupe make a sweet counterpoint to crunchy toasted hazelnuts and steamed bulgur in this tasty salad, which can be used as a light and refreshing lunch or side dish Get the recipe for <a href="http://www.foodnetwork.ca/recipe/bulgur-and-cantaloupe-salad-with-hazelnuts-and-mint/16763/" target="_blank"> Bulgur and Cantaloupe Salad with Hazelnuts and Mint </a>
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Green Beans

Sometimes, the basics are best. Simple green beans, steamed until tender-crisp and tossed with red-wine vinaigrette, are topped with chopped shallots in Valerie Bertinelli’s home-style recipe with a classic French influence. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/toms-green-beans-with-shallots/17970/" target="_blank">Valerie Bertinelli’s Green Beans with Shallots</a>
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Broccoli

Don’t forget one of the easiest ways to add tastiness to steamed foods: chopped, sauteed garlic in a bit of oil will add flavour punch to steamed greens. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/garlic-steamed-broccoli/9636/" target="_blank">Michael Smith's Garlic Steamed Broccoli</a>
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Asparagus

Sometimes, even the healthiest dishes need a touch of luxurious texture. Homemade hollandaise sauce is a classic addition, and tasty way to jazz up steamed asparagus. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/asparagus-hollandaise/13228/" target="_blank">Michael Smith's Asparagus Hollandaise</a>
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Green Stew

You don’t just have to stick to one type of green — by all means, mix and match to make Michael Smith’s green stew. He jumbles kale, green beans, broccoli and asparagus together, topping it all with plenty of browned butter for hint of nuttiness. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/green-stew/15782/" target="_blank">Michael Smith’s Green Stew</a>
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Summer Pudding

Steamed desserts may not be on your family’s radar, but after you bring these fragrant puddings to the table, they’ll be an unforgettable part of your rotation. Blackberries add a sweet-tart flavour to the mix, while orange buttermilk sauce keep things creamy. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/blackberry-steamed-puddings/4005/" target="_blank">Anna Olson’s Blackberry Steamed Puddings</a>
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Carrot Cake

Never worry about a dried out carrot cake again. This recipe uses steam to ensure a moist, slice-able product, and adds a hint of ginger, pineapple and black pepper for a background of savoury spice. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/steamed-carrot-cake/19005/" target="_blank">Anna Olson’s Steamed Carrot Cake</a>
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Steamed Lemon Soufflé Cakes

A cross between a cake and a soufflé, this steamed dessert uses lemongrass as a secret ingredient. A serving of fresh berries makes for a pretty and healthy garnish. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/steamed-lemon-souffle-cakes/12721/" target="_blank">Anna Olson's Steamed Lemon Soufflé Cakes</a>
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Blueberry Grunt

A stovetop steamed dumpling dish with an odd name, grunts are old-fashioned tastes of yesteryear. This version makes use of Canadian blueberries, which grow throughout on both coasts, for a true taste of our country’s bounty. Get the recipe for <a href="http://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/easy-east-coast-blueberry-grunt/" target="_blank">Easy East Coast Blueberry Grunt</a> Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.
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