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Steaming fish almost always yields perfect results, especially if you have a steam oven like this one. Of course, you can also elevate the fish using a rack in a special pot so that the water boils beneath the fish, creating steam. I usually aim for an internal temperature of 44-46 degrees Celsius for cod loin, while I notice that many recommend just above 50 degrees Celsius.
Start by preheating the steam oven to 80 degrees Celsius and preparing the fish by drying it off and seasoning with salt and pepper.
If you have some extra time, you can also try lightly curing the fish for about 30-60 minutes with a spice blend.
Let the fish rest until there are about 15 minutes remaining before it is to be served.
Cod loin
Salt
White pepper, ground
Steps 2
11 Mins
Place the fish in the steam oven and cook for about 10-12 minutes to reach the appropriate internal temperature.
It's advisable to use a thermometer; an internal temperature of about 44-46 degrees Celsius will keep the fish intact, whereas cooking it to just over 50 degrees Celsius may cause it to flake apart slightly.
Steps 3
2 Mins
All done!
Serve immediately!
Här finns det kakor!
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