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.
12
Fish and Seafood – guide to
cooking times
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.
