Steaming Fish and Seafood
For best results when steaming fish and seafood:
1.Place fish in the steamer tray.
2.Add lemon wedges, herbs, spices and seasoning before steaming.
3.Add butter or oils after steaming if desired.
4.Fish is cooked when it flakes easily with a fork.
| MINIMUM | APPROXIMATE |
| |
TYPE | QUANTITY | WATER | COOKING TIME | SUGGESTIONS |
| (1 cup = 250ml) | (minutes) |
| |
|
|
|
|
|
Clams and pippies | 500g | 1 | Steam until just open. | |
|
|
|
|
|
FISH |
|
|
|
|
1.fillet | 500g | 1 | 12 | Before cooking brush |
2.steak | 500g – 2cm thick | 1 | lightly with oil & season. | |
|
|
|
|
|
Mussels | 500g in the shell | 1 | Steam until just open. | |
|
|
|
|
|
Prawns (green) | 500g medium in shell | 1 | 12 | Steam until just pink. |
|
|
|
|
|
Steaming Poultry
For best results when steaming poultry:
1.Select pieces of a similar size for even cooking.
2.Cook meat on a single layer.
3.Remove all fat and skin.
4.If you desire colour. Brown the pieces well in a
5.Steam until well done. Check by piercing the thickest part of the poultry. If the juices run clear it is cooked through.
6.Cooking will vary depending on the size of the pieces.
16
