Rice Cooking Guide continued
Fish and Seafood
Type |
| Time |
| Suggestions and Tips |
Fish – fillets |
|
| Steam until opaque and easy to flake | |
|
| |||
- whole |
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| |
- cutlets |
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| |
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Lobster – tails |
|
| Remove underside of shell | |
|
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|
Mussels – in shell |
|
| Steam until well open | |
|
|
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|
|
Prawns – in shell |
|
| Steam until pink | |
|
|
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|
|
Scallops |
|
| Steam until opaque | |
|
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|
|
Poultry
Type |
| Time |
| Suggestions and Tips |
Breast Fillet |
|
| Place flesh side down | |
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| |||
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Drumstick |
|
| Place thickest part to outside of stainless steel | |
|
|
|
| steaming tray |
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|
|
Thigh Fillet |
|
| Place thickest part to outside of stainless steel steaming | |
|
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| tray |
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KRC8_IB_B11_FA.indd 12 | 13/07/11 11:03 AM |