17
Use
Use Water Approx.
Type Of
Rice
Drip
Fill Line
Time
Seafood/Fish
Amount Bowl
Tray
In
Base
(Minutes)
Tips
Fish Fillets
1/2 lb.
No
Yes
Lo
10-14
(Fresh, or frozen
(1/4” - 1/2”
and thawed)
thick)
Sole
Flounder
Other favorite fillets
Poached Sole Dijon*
1 - 1 1/4 lbs.
Yes
No
Med
23-38
fillets
*Your favorite
(4-6 fillets of
fish fillets can
similar size
be substituted
each about
for sole.
9” L: x
2 1/2” W)
Steaks
1-1 1/2 lbs.
(Fresh, or frozen
and thawed)
Halibut
1-2 steaks
No
Yes
Med
23-25
(3/4” - 1”
thick)
Salmon
3-4 steaks
No
Yes
Med
24-30
(3/4” - 1”
thick)
Swordfish
1-2 steaks
No
Yes
Med
22-29
(3/4” - 1”
thick)
Tuna
1-2 steaks
No
Yes
Med
22-26
(3/4” - 1”
thick)
■
Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding fillets
for easier removal of fish
and for easier cleaning.
■
Place largest pieces in
single layer; stagger any
smaller pieces on top.
■
Steam until opaque and flesh
flakes easily.
■
Gently remove with spatula.
■
Combine 3 tbs.. lemon
juice, 2 tbs.. melted butter
or margarine, 1 small
chopped onion, 4 sprigs
chopped parsley, 1 chopped
clove garlic and 1 teaspoon
Dijon mustard. Wash and dry
fillets. Spread onion mixture
evenly down meaty side of
fillets. Roll up and position in
Rice Bowl in single layer
with end side down. Cover
Bowl with foil. Serve with
rice, spooning seasoned fish
juices over rice. Steam until
opaque and flesh
flakes easily.
■
Makes 2-4 servings.
For all fish steaks —
■
Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks
for easier removal of fish/for
easier cleaning.
■
Arrange in single layer in
Steaming Bowl.
■
Steam until opaque and flesh
flakes easily; check next to
any bone for doneness, or in
thickest area.
■
If steam stops before Timer
rings, add 1/2 cup water to
Base and watch closely to
avoid overcooking.
■
Carefully remove from
Steaming Bowl using
a spatula.
■
Experiment with others, or
your favorite. Follow basic
procedure for fish steaks.
■
Watch to prevent
overcooking.