On a menu, steamed means the food cooked in the vapor rising from boiling liquid, not in oil and not submerged in the liquid. Steaming is a moist-heat method, and steam is one of the hottest cooking mediums, at 212°F (100°C) and above.[1] Extension nutrition advice lists steaming among the ways to cook without added fat, which is why steamed dishes are often the lighter choice on a menu.[2] What changes the plate is often the sauce or oil added at the end, so that is what to ask about.
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What to order
- Dim sum: siu mai (cup-shaped pork and shrimp dumplings) and char siu bao (soft pork buns) usually arrive in bamboo steamer baskets, so order a few kinds for the table to share.[3]
- Steamed whole fish: usually steamed with ginger, scallions and soy sauce and served whole as a family-style dish. If it is priced by weight or at market price, ask the weight and the total before the kitchen starts.
- Tamales: corn masa with a filling, wrapped in a corn husk or banana leaf and steamed. Peel off the wrapper first, because it is not eaten.[4]
- Steamed greens or vegetables: a plain side that balances fried or rich plates. Ask whether they come plain or finished with oil, butter or oyster sauce.
- Shellfish listed as steamed, such as mussels or clams: ask what they are steamed in (wine, beer or broth) and whether butter goes in, since that liquid may come to the table as the sauce.
Frequently asked questions
Is steamed food healthier than fried food?
Steaming uses no cooking oil, while deep-frying cooks food in oil at about 350 to 375°F, so a steamed dumpling starts lighter than the same dumpling fried.[1] The finished plate still depends on the filling, the portion and the sauce, so treat steamed as a lighter starting point, not a guarantee.
Why does steamed fish arrive with soy sauce and hot oil?
Many steamed dishes are seasoned after cooking, with the sauce and aromatics added at the end. FDA names soy sauce among high-sodium foods and suggests asking restaurants to serve sauces on the side so you can use less.[5] You can ask for the sauce on the side or for less oil on top.
What is the difference between steamed and poached?
Poached food is submerged in hot liquid at about 160 to 180°F, while steamed food sits above the liquid and cooks in vapor at 212°F or more.[1] Both are moist-heat methods, and extension guidance groups both with the ways to cook without added fat.[2]
How do I order a steamed whole fish without a surprise on the bill?
Before it is cooked, ask what fish it is, how much it weighs and what the total will be, especially when the menu says market price. Ask the server which size suits your group, and check whether rice or the sauce costs extra.
Related guides
Sources
- LibreTexts (Thibodeaux and Cheramie, Culinary Foundations, Nicholls State University). 11.3: Basic Cooking Methods. Accessed
- Alabama Cooperative Extension System. Cooking Heart-Healthy Food. Accessed
- Encyclopaedia Britannica. Dim sum. Accessed
- Encyclopaedia Britannica. Tamale. Accessed
- U.S. Food and Drug Administration. Sodium in Your Diet. Accessed