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FISH AND SEAFOOD
1.The steaming times listed in the chart are for fresh, frozen or fully thawed seafood and fish. Before steaming, clean and prepare fresh seafood and fish.
2.Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
3.Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
4.You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use seasoned butter or margarine, lemon or favourite sauces.
5.Adjust steaming times accordingly
VARIETY |
| WEIGHT OR | APPROX. TIME |
| NUMBER OF PIECES | (MINUTES) | |
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CLAMS IN SHELL |
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LITTLENECKS/CHERRYSTONES | 1 | POUND | 12 – 14 |
CRAB |
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KING CRAB, LEGS/CLAWS | 1/2 POUND | 20 – 22 | |
SOFT SHELL | 8 | – 12 PIECES | 10 – 12 |
LOBSTER |
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TAILS | 2 | – 4 | 16 – 18 |
SPLIT | 1 TO | 18 – 20 | |
WHOLE, LIVE | 1 TO | 18 – 20 | |
MUSSELS |
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(FRESH IN SHELL) | 1 | POUND | 14 – 16 |
OYSTERS |
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(FRESH IN SHELL) | 3 | POUNDS | 18 – 20 |
SCALLOPS (FRESH) |
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BAY (SHUCKED) | 1 | POUND | 14 – 16 |
SEA (SHUCKED) | 1 | POUND | 18 – 20 |
SHRIMP |
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MEDIUM IN SHELL | 1 POUND | 12 – 14 | |
LARGE/JUMBO IN SHELL | 1 | POUND | 16 – 18 |
FISH |
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WHOLE | 1/2 TO 3/4 POUND | 18 – 25 | |
DRESSED | 1/2 TO 3/4 POUND | 8 – 25 | |
FILLETS | 1 | POUND | 18 – 25 |
STEAKS | 1 | POUND, | 20 – 25 |
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MEAT
VARIETY |
| WEIGHT OR | APPROX. TIME |
| NUMBER OF PIECES | (MINUTES) | |
BEEF |
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CHUCK |
| 1 POUND | 28 – 30 |
HAMBURGER |
| 1 POUND | 18 – 22 |
MEATBALLS |
| 1 POUND | 22 – 24 |
CHICKEN |
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PIECES |
| 1 POUND (2 – 4 PIECES) | 26 – 30 |
LAMB |
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CUBES |
| 1 POUND | 26 – 28 |
PORK |
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CUBES |
| 1 POUND | 26 – 28 |
HOT DOGS |
| 1 POUND | 10 – 16 |
| 1 POUND | 10 – 16 | |
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EGGS |
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VARIETY |
| WEIGHT OR | APPROX. TIME |
| NUMBER OF PIECES | (MINUTES) | |
IN THE SHELL |
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CRACK RAW EGG INTO CUSTARD CUP, |
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SEASON WITH SALT, PEPPER AND |
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BUTTER OR MARGARINE, IF DESIRED. |
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| 1- 4 | 10 | |
| 1- 4 | 12 | |
POACHED |
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| 7- 8 |
STEP ONE: POUR 2 CUPS WATER IN |
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RICE BOWL. STEAM TO HEAT WATER. |
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STEP TWO: CRACK EGG IN SMALL |
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BOWL, SLIDE INTO HOT WATER IN RICE |
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BOWL. STEAM UNTIL POACHED. |
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SCRAMBLED |
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BEAT 6 EGGS TOGETHER AND 2 TBSP. |
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MILK IN RICE BOWL. SEASON WITH |
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SALT AND PEPPER. STIR EGGS HALFWAY |
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THROUGH COOKING. |
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