15
STEAMING FISH AND SEAFOOD
•
Season fish with fresh herbs, onions, lemon etc. before cooking.
•
Ensure fish fillets are in a single layer and do not overlap.
•
Fish is cooked when it flakes easily with a fork and is opaque in colour.
TYPE
SUGGESTIONS AND TIPS
COOKING TIME (APPROX)
Fish
– fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed.
10–12 minutes
20–25 minutes
10–12 minutes
Lobster – tails
Remove underside of shell
18–20 minutes
Mussels – in shell
Steam until just opened
12–14 minutes
Clams and Pipis
Steam until just opened
8–10 minutes
Prawns – in shell
Steam until pink
8–10 minutes
Scallops
Steam until opaque
8–10 minutes
Oysters – unopened
Steam until the top shell starts to open. If the top shell
does not completely open, it will need to be opened with
a knife.
12–14 minutes
STEAMING POULTRY
•
Select similar sized pieces of poultry for even cooking.
•
For even cooking results arrange poultry in a single layer.
•
Remove visible fat and skin.
•
To obtain a browned appearance, sear the chicken before steaming.
•
Check if poultry is cooked by piercing the thickest part. The poultry is cooked when the juices
run clear.
TYPE
SUGGESTIONS AND TIPS
COOKING TIME (APPROX)
Breast fillet
Place skin side up (200g)
23–27 minutes
Drumstick
Place thickest part to outside of the steaming tray
30–35 minutes
Thigh fillet
Place thickest part to outside of the steaming tray
20–25 minutes
