Sunbeam ST6610 manual Fish and Seafood guide to cooking times, Type Quantity, Suggestions, Prawns

Fish and Seafood – guide to cooking times

The following are some handy hints on steaming your fish and seafood:

1.Place fish in the Steamer tray.

2.If fish or seafood is to be poached or cooked in a sauce, use the Rice Cooker bowl.

3.Add lemon wedges, herbs and seasoning before steaming, as desired.

4.Add butter or margarine after steaming, if desired.

5.Fish is cooked when it flakes easily with a fork and is opaque in colour.

6.Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Fillets are best steamed in a single layer.

7.When steaming frozen fish, extend the steaming time.

TYPE	QUANTITY	APPROX. TIME	SUGGESTIONS
		IN MINUTES
Clams	500gms	7 – 20	Steam just until open.
Lobster, whole	750gms	17 – 20	Steam just until red.
Fish
1) Fillet	500gms	12 – 16	Cook until fish flakes easily
2) Steak	2cm thick	17 – 20	with fork. Season fish as desired
3) Whole	500 – 750gms	17 – 20	with lemon juice, wine or herbs.
Mussels	500gms	12 – 16	Steam just until open.
	fresh in the shell
Prawns
Medium	500gms, in the shell	12 – 16	Steam just until pink.
Large	500gms, in the shell	12 – 16	Steam just until pink.
Scallops, shelled	500gms	12 – 16	Steam just until hot and tender.

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