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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.
Fish and Seafood – guide to
cooking times
TYPE
QUANTITY
APPROX. TIME
SUGGESTIONS
IN MINUTES
Clams
500g
7 – 20
Steam just until open.
Lobster, whole
750g
17 – 20
Steam just until red.
Fish
1)-Fillet
500g
12 – 16
Cook until fish flakes easily
2)-Steak
2cm thick
17 – 20
with fork. Season fish as desired
3)-Whole
500 – 750g
17 – 20
with lemon juice, wine or herbs.
Mussels
500g
12 – 16
Steam just until open.
fresh in the shell
Prawns
Medium
500g, in the shell
12 – 16
Steam just until pink.
Large
500g, in the shell
12 – 16
Steam just until pink.
Scallops, shelled 500g
12 – 16
Steam just until hot and tender.
Содержание VitaSteam ST6810
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