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Fish
Fish cooks very well by micro wave as it stays
moist and the lingering fish smells left in
conventional ovens are avoided.
When is fish cooked?
Fish is cooked when it flakes easily and
becomes opaque.
For fish with a strong odour, eliminate the smell
after cooking by placing 600 ml (1 pt) of boiling
water and 1 sliced lemon in a large bowl, cook
on SIMMER Microwave for 20 mins. Wipe out
oven with a dry cloth.
Whole fish
If cooking 2 whole fish together, they should be
arranged head to tail for even cooking.
Large whole fish must have the tail and head
shielded halfway through cooking with smooth
pieces of tin foil secured with cocktail sticks.
Arranging
Thin fillets of fish i.e. plaice, should be rolled up
prior to cooking to avoid overcooking on the
thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling film
or lid.
Noise
During cooking, popping sounds may be heard.
This is due to moisture trapped between the
flesh, particularly with oily fish such as salmon
and mackerel. This can be minimised when
cooking if the skin and flesh is pierced several
times with a cocktail stick.
Liquid
Fresh
fish should always be sprinkled with 30
ml (2 tbsp) of lemon juice, white wine or water.
When cooking
Frozen
fish, add liquid as above
for even cooking.
Do not sprinkle salt onto fish before cooking as
this may make the fish dry.