Steaming Fish and Seafood
For best results:
1.Place fish in a single layer in the steamer tray
2.Seafood can be seasoned before steaming by using fresh herbs, spices, lemon slices and onions.
3.It is best to add oils and liquids after steaming – or if using liquids wrap fish in baking paper.
4.Fish is cooked when it flakes easily with a fork.
| MINIMUM | APPROXIMATE |
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TYPE | QUANTITY | WATER | Cooking Time | suggestions |
| (1 cup = 250ml) | (minutes) |
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Clams and pippies | 500g | 1 | Steam until just open. | |
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FISH |
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Fillet | 500g | 1 | 12 | Before cooking brush |
Steak | 500g – 2cm thick | 1 | lightly with oil & season. | |
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Mussels | 500g in the shell | 1 | Steam until just open. | |
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Prawns (green) | 500g medium in shell | 1 | 12 | Steam until just pink. |
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