Steam Cooking
Fish
Fresh fish
Prepare fresh fish in the usual way, i.e. clean, gut and filet.
Frozen fish
Frozen fish should be slightly defrosted before cooking (see "Defrost").
Preparation
Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.
It is not necessary to salt fish when cooking with steam, as this method retains the minerals which give the fish its unique flavor.
Cooking pans
Use greased, perforated pans to cook fish.
Shelf levels
When cooking fish in a perforated pan at the same time as cooking other types of food in other pans, place the pan with the fish directly above the drip tray to catch any liquid and so avoid any transfer of tastes to other food.
Temperature
185° F – 195° F / 85° C – 90° C
For gently cooking delicate types of fish, for instance Sole.
212° F / 100 °C
For cooking firmer types of fish, e.g. Cod and Salmon.
Also for cooking fish in sauce or stock.
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