17
Hints and tips for 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.
Steaming foods
continued
16
Hints and tips for 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.
Hints and tips for steaming dumplings
•
Fresh or frozen dumplings and savoury buns
can be steamed.
•
Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
•
To obtain a browned appearance, sear the chicken
before steaming.
•
Check poultry is cooked by piercing the thickest part.
The poultry is cooked when the juices run clear.
Type
Cooking time
Suggestions and tips
(mintues)
Fish – fillets
18-20
Steam until opaque and easy to flake.
– whole
25-30
A cutlet is cooked when the centre bone is able to be
– cutlets
22-24
easily removed
Lobster – tails
28-30
Remove underside of shell
Mussels – in shell
22-24
Steam until just opened
Clams and Pipis
18-20
Steam until just opened
Prawns – in shell
18-20
Steam until pink
Scallops
14-16
Steam until opaque
Oysters – unopened
20-22
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
Type
Cooking time
Suggestions and tips
(mintues)
Breast fillet
30-35
Place skin side up
Drumstick
40-45
Place thickest part to outside of stainless steel steaming tray
Thigh fillet
28-30
Place thickest part to outside of stainless steel steaming tray
Type
Cooking time
Suggestions and tips
(mintues)
BBQ pork or chicken buns
20-22
Cook from frozen
Dumplings – frozen
18-20
Separate before cooking
Dumplings – fresh
15-16
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page 16
