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STEAMING
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.
• Remove visible fat and skin.
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
18–20
25–30
22–24
Mussels – in shell Steam until just opened 22–24
Clams and Pipis Steam until just opened 18–20
Prawns – in shell Steam until pink 18–20
Scallops Steam until opaque 14–16
TYPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Breast fillet Place the thickest part of the chicken fillet to outside of
the steaming tray.
30–35
Drumstick Place thickest part to outside of the steaming tray 40–45
Thigh fillet Place thickest part to outside of the steaming tray 28–30
• Fish is cooked when it flakes easily with
a fork and is opaque in colour.
• 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.