21
Steaming Fish and Seafood
For best results:
1. Place fish in a single layer in the steamer tray
2. Seafood can be seasoned before steaming by using fresh herbs, spices, lemon slices and
onions.
3. It is best to add oils and liquids after steaming – or if using liquids wrap fish in baking
paper.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM
APPROXIMATE
TYPE
QUANTITY
WATER
COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Clams and pippies 500g
1
5-8
Steam until just open.
FISH
Fillet
500g
1
12
Before cooking brush
Steak
500g – 2cm thick
1
12-18
lightly with oil & season.
Mussels
500g in the shell
1
8-12
Steam until just open.
Prawns (green)
500g medium in shell 1
12
Steam until just pink.
Содержание RC2350
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