HINTS & TIPS
Steaming fish and seafood | • Fish is cooked when it flakes easily with | ||
• Season fish with fresh herbs, onions, | a fork and is opaque in colour. | ||
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lemon etc. before cooking. |
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• Ensure fish fillets are in a single layer |
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and do not overlap. |
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Type | Suggestions and tips |
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Fish – fillets | Steam until opaque and easy to flake. A cutlet is cooked | ||
– whole | when the centre bone is able to be easily removed | ||
– cutlets |
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Lobster – tails | Remove underside of shell |
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Mussels – in shell | Steam until just opened |
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Clams and Pipis | Steam until just opened |
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Prawns – in shell | Steam until pink |
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Scallops | Steam until opaque |
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Oysters – | Steam until the top shell starts to open. If the top shell does | ||
unopened | not completely open, it will need to be opened with a knife. |
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Steaming poultry
•Select similar sized pieces of poultry for even cooking.
•For even cooking results arrange poultry in a single layer.
•Remove visible fat and skin.
•To obtain a browned appearance, sear the chicken before steaming.
•Check if poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear.
Type | Suggestions and tips | Cooking time |
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Breast fillet | Place skin side up | |
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Drumstick | Place thickest part to outside of the steaming tray | |
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Thigh fillet | Place thickest part to outside of the steaming tray | |
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