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 | ||||
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Clams | 500gms | 7 – 20 | Steam just until open. | |
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Lobster, whole | 750gms | 17 – 20 | Steam just until red. | |
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Fish |
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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. | |
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Mussels | 500gms | 12 – 16 | Steam just until open. | |
| fresh in the shell |
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Prawns |
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Medium | 500gms, in the shell | 12 – 16 | Steam just until pink. | |
Large | 500gms, in the shell | 12 – 16 | Steam just until pink. | |
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Scallops, shelled | 500gms | 12 – 16 | Steam just until hot and tender. |
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