Sugarvine

Whenever I steam white fish (coley etc) after a few minutes the water starts to boil over and spill out of the pan. I steam pretty much all my food, meat and vegetables, and this does not happen with any other kind of food, including non-white fish such as salmon. Can you tell me the reason, please, and more importantly how I can prevent this from happening? I have tried cleaning the steamer and pan and changing the water (several times) during the steaming process but as soon as soon as I put the fish back to steam and the water begins to boil, the pan starts to froth over again. Hope you can help. - Robert

Robert, there is no reason why the water should boil over only when you steam white fish, however when you steam fish you will always get the white frothy foam on top of the water. When you steam anything you should always make sure that the water isn't too full. Ensure thebase pan is only about half full and a little less when steaming white fish. The more you steam the fish (ie overcooking it) the more 'froth' you will get. Hope this helps

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