Only if you overcook it, which is true of any cooking method. The trick is to undercook it slightly, because fish keeps cooking from residual heat after you stop the microwave. Fact: you’re better off pulling it out when it’s barely opaque and still a little translucent in the center. Let it sit for one minute, covered, and it’ll finish cooking perfectly.
Imagine a perfect piece of steamed fish from a fancy Chinese restaurant—flaky, tender, and juicy. That’s exactly what you can get from your microwave. No bamboo steamer required.
How To Cook A Fresh Picnic Ham - Recipes.net
What if I want a little more flavor?
Go ahead and get creative. Add a splash of soy sauce, a slice of ginger, or a drizzle of olive oil before cooking. You can also toss in a few cherry tomatoes or a sprig of dill. The steam will infuse the fish with those flavors like a warm hug.
Feeling adventurous? Try a microwave fish en papillote—cook it inside a parchment paper packet. Just fold the paper around the fish and seasonings, microwave for 2-3 minutes, and let the packet open to reveal a fragrant, steamy surprise. It’s basically a present from the future.
