SEAFOOD AND FISH
Steaming times provided are for fresh, or frozen and thawed, seafood and fish. Clean and prepare fresh seafood and fish, as appropriate, before steaming.
Most seafood and fish cook quickly. Steam in small quantities, or in amounts as specified.
Clams tend to open at different times during steaming. To avoid overcooking, watch the shells. Tap the exterior of Cover to improve visibility as steam forms on inside of Steaming Bowl. Use tongs to remove shells when opened; be careful as the steam is hot. Replace Cover after opened shells are removed.
Serve steamed seafood or fish with plain or seasoned butter or margarine, fresh lemon, and/or favorite sauces.
Fish fillets may be steamed in the Rice Bowl. See the procedure provided for poached fillets. Experiment with your favorite fish fillets and/or seasonings by following the proportions and procedures given in the recipe. Adjust steaming times, as necessary.
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| Use | Use | Water | Approx. |
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Type Of |
| Rice | Drip | Fill Line | Time |
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Seafood/Fish | Amount | Bowl | Tray | In Base | (Minutes) | Tips | |
Clams | 1 dozen | No | Yes | Lo | ■ Clean, soak shells. | ||
Littlenecks/Cherrystones | in shell |
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| ■ Stagger shells that | |
(fresh) | (up to 2” |
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| are layered. | |
| across) |
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| ■ Cook until shells are | |
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| well opened. | |
Steamers/Longnecks | 1 dozen | No | Yes | Lo | |||
■ Larger clams need | |||||||
(fresh) | in shell |
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| maximum time. | |
| (up to 2 3/4” |
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| ■ Use tongs to remove. | |
| across) |
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| ■ To steam larger Littlenecks | |
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| or Cherrystones (up to 2 3/4” | |
| 2 dozen | No | Yes | Lo | |||
| across), use “Med” water | ||||||
| in shell |
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| level; steam 1 dozen at a | |
| (up to 2 3/4” |
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| time; stir after 15 mins. | |
| across) |
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| ■ Steam until shells | |
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| are opened. | |
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Scallops (fresh) | 1 lb., | No | Yes | Lo | ■ Arrange in single | ||
Bay | shucked |
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| layer; larger quantity must | |
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| be layered. | |
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| ■ Larger scallops and/or | |
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| larger amount may take | |
Sea | 1 lb., | No | Yes | Lo | |||
maximum time. | |||||||
| shucked |
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| ■ Stir at 7 minutes; again at 10 | |
| (up to |
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| minutes if not done. Use a | |
| 3/4” thick) |
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| long handled spoon. | |
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| ■ Steam until opaque. | |
Shrimp | Large | No | Yes | Lo | ■ Stagger shrimp that | ||
(Fresh, or frozen | 1 lb. in shell |
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| are layered. | |
and thawed) |
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| ■ Stir with long handled spoon | |
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| after 8 minutes and | |
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| 11 minutes. | |
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| ■ Steam until shells are | |
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| reddish and flesh is opaque. | |
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| 1 1/2 lbs. | No | Yes | Med | ■ Stir after 12 and 16 minutes. | ||
| in shell |
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