Steam Cooking
Fish
Fresh
Prepare fresh fish as usual, i.e. clean, gut and filet.
Frozen
Fish should be thoroughly defrosted before steaming (see "Defrosting").
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 perforated pans to cook fish, grease them beforehand.
Slide the universal tray onto the bottom shelf level.
Shelf level
When cooking fish in a perforated pan, and at the same time cook other foods in other pans, it is recommended to place the universal tray directly underneath the pan with the fish to catch any liquid, avoiding any transfer of tastes.
Temperature
185°F- 194°F (85°C - 90°C)
For gentle cooking of delicate types of fish, such as 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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