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| Use | Use | Water | Approx. |
|
Type Of |
| Rice | Drip | Fill Line | Time |
|
Seafood/Fish | Amount | Bowl | Tray | In Base | (Minutes) | Tips |
Fish Fillets | 1/2 lb. | No | Yes | Lo | ■ Spray bottom of Steaming | |
(Fresh, or frozen | (1/4” - 1/2” |
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| Bowl with |
and thawed) | thick) |
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| spray before adding fillets |
Sole |
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|
| for easier removal of fish |
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| and for easier cleaning. | |
Flounder |
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| ■ Place largest pieces in |
Other favorite fillets |
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| single layer; stagger any |
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| smaller pieces on top. |
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| ■ Steam until opaque and flesh |
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| flakes easily. |
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| ■ Gently remove with spatula. |
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|
Poached Sole Dijon* | 1 - 1 1/4 lbs. | Yes | No | Med | ■ Combine 3 tbs.. lemon | |
| fillets |
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| juice, 2 tbs.. melted butter |
*Your favorite |
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| or margarine, 1 small | |
fish fillets can | similar size |
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| chopped onion, 4 sprigs |
be substituted | each about |
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| chopped parsley, 1 chopped |
for sole. | 9” L: x |
|
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| clove garlic and 1 teaspoon |
| 2 1/2” W) |
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| Dijon mustard. Wash and dry |
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| fillets. Spread onion mixture |
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| evenly down meaty side of |
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| fillets. Roll up and position in |
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| Rice Bowl in single layer |
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| with end side down. Cover |
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| Bowl with foil. Serve with |
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| rice, spooning seasoned fish |
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| juices over rice. Steam until |
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| opaque and flesh |
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| flakes easily. |
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|
| ■ Makes |
Steaks |
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| For all fish steaks — | |
(Fresh, or frozen |
|
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|
|
| ■ Spray bottom of Steaming |
and thawed) |
|
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|
| Bowl with |
|
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|
|
|
| spray before adding steaks |
|
|
|
|
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| |
Halibut | No | Yes | Med | for easier removal of fish/for | ||
| (3/4” - 1” |
|
|
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| easier cleaning. |
| thick) |
|
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|
| ■ Arrange in single layer in |
|
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| Steaming Bowl. |
|
|
|
|
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| |
Salmon | No | Yes | Med | ■ Steam until opaque and flesh | ||
| (3/4” - 1” |
|
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| flakes easily; check next to |
| thick) |
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| any bone for doneness, or in |
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| thickest area. |
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| |
Swordfish | No | Yes | Med | ■ If steam stops before Timer | ||
| (3/4” - 1” |
|
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| rings, add 1/2 cup water to |
| thick) |
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| Base and watch closely to |
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| avoid overcooking. |
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| |
Tuna | No | Yes | Med | ■ Carefully remove from | ||
| (3/4” - 1” |
|
|
|
| Steaming Bowl using |
| thick) |
|
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| a spatula. |
|
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|
|
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| ■ Experiment with others, or |
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| your favorite. Follow basic |
|
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| procedure for fish steaks. |
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| ■ Watch to prevent |
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| overcooking. |
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17
