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HINTS & TIPS
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.
STEAMING POULTRY
• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry
in a single layer.
TYPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8-10
15-20
8-10
Lobster – tails Remove underside of shell 18-20
Mussels – in shell Steam until just opened 12-14
Clams and Pipis Steam until just opened 8-10
Prawns – in shell Steam until pink 8-10
Scallops Steam until opaque 4-6
Oysters –
unopened
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.
10-12
TYPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Breast fillet Place skin side up 20-25
Drumstick Place thickest part to outside of the steaming tray 30-35
Thigh fillet Place thickest part to outside of the steaming tray 18-20
• Fish is cooked when it flakes easily with
a fork and is opaque in colour.
• Remove visible fat and skin.
• To obtain a browned appearance, sear
the chicken before steaming.
• Check if poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.