Q: If you love seafood just as much as we do, you might question yourself whether fish can be put in the microwave. We hear this question so often that we have nothing left but studying this issue thoroughly. Now your task is to relax and read this brief but very meaningful answer to the question, “Can I microwave fish?” and even more.
How to Cook Delicious Fish in the Microwave?
First of all, remember that you are really allowed to microwave fish.
There are too many microwave fish recipes and the most difficult part is to choose your favorite one.
Now we are going to talk about several nuances that will help you with microwaving fish.
By the way, if you are concerned about whether it should be fresh or frozen, don’t worry.
A frozen carcass is totally OK.
Take these few steps before you start microwaving:
- Take a special vessel with a latticed bottom and a stand.
- Put the fish in a container and cover tightly to get rid of a specific smell
- Put the container in the microwave. Attention! The foil in the microwave will not work! Any metal objects should not be put inside if they are not recommended by the instruction.
- The foil is useful in order to bake the fish in the oven.
- Switch on the microwave oven to the minimum power or the defrosting mode. Set timer for 5-15 seconds.
- After the oven has turned off, do not immediately take out the product. Give it a minute and wait until it’s ready.
Are Food Film or Sleeve Obligatory?
Yes, that’s true. Any fish cooking recipe demands covering fish with the food film or a sleeve if you want to get the fish cooked well and really delicious.
Unlike the meat, fish must be somewhat vacuumed.
Then you cook the covered dish in the microwave oven for no more than 5-7 minutes.
The time depends a lot on the size of the carcass.
For instance, 1-2 minutes of cooking is enough for fillet.
We hope you don’t forget that you do not salt the fish or it will become too dry.
If your fish have already been marinated, put it in the microwave.
Can I Microwave Fish Under Bechamel Sauce?
If you want something fast and yummy for your dinner with family or the significant other, try this recipe.
- The carcass of cod, hake, pollock, sockeye salmon (fresh-frozen mackerel and herring do not quite fit because they have a rather specific smell and taste, that being said they are better combined with vegetables.) Give preference to any sort of redfish
- Butter – 10-15 g
- Ginger (dry) – a pinch
- Milk or cream – 200-300 g
- Flour – 2 tbs
- Hard cheese – 20 g
- Lemon juice
While the fish is being defrosted, you can prepare the sauce.
Cook it on the stove. If there is only a microwave oven in your possession, melt the butter in the oven, then add a little cream and herbs with spices such as dried garlic, coriander, basil, and thyme.
Bechamel is quite simple to prepare. Melt butter in a saucepan or a deep frying pan.
Add flour and stir constantly until it is roasted to a golden color.
Then milk or cream is added to the mixture and constantly mixed as well.
You better stir the mixture with a whisk so that no lumps of flour remain.
After the mixture is brought to a boil, it begins to gradually thicken.
1-2 minutes is enough.
Add a pinch of ginger, black pepper and salt to taste.
After the fish is thawed, you need to drip lemon juice (not more than a few drops).
Wrap it in a sleeve or food film and put in the microwave for 3 minutes at maximum power.
Let it stand in the oven for a few more seconds. After that, take out the fish, salt a little, pour the sauce over it and rub the cheese over.
Send to the microwave again for 30-60 seconds.
Enjoy the tender taste of your microwaved fish!