The preparation of FISH by steaming is practically the same as that by boiling, and produces a dish similar to boiled FISH. The only difference is that steamed FISH is suspended over the water and is cooked by the steam that rises instead of being cooked directly in the water. Because the FISH is not surrounded by water, it does not lose its nutriment and flavor so readily as does boiled FISH.
If FISH is to be cooked by steaming, first clean it thoroughly. Wrap in a strip of gauze or cheesecloth and place in a steamer. Steam until tender, and then remove the cloth and place the FISH on a platter. As steaming does not add flavor, it is usually necessary to supply flavor to FISH cooked in this way by adding a Sauce of some kind.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)