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17
Hints and tips for 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.
• Fish is cooked when it flakes easily with a fork and
is opaque in colour.
Steaming foods continued
16
Hints and tips for 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.
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns
can be steamed.
• Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
• To obtain a browned appearance, sear the chicken
before steaming.
• Check poultry is cooked by piercing the thickest part.
The poultry is cooked when the juices run clear.
Type Cooking time Suggestions and tips
(mintues)
Fish – fillets 18-20 Steam until opaque and easy to flake.
– whole 25-30 A cutlet is cooked when the centre bone is able to be
– cutlets 22-24 easily removed
Lobster – tails 28-30 Remove underside of shell
Mussels – in shell 22-24 Steam until just opened
Clams and Pipis 18-20 Steam until just opened
Prawns – in shell 18-20 Steam until pink
Scallops 14-16 Steam until opaque
Oysters – unopened 20-22 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
Type Cooking time Suggestions and tips
(mintues)
Breast fillet 30-35 Place skin side up
Drumstick 40-45 Place thickest part to outside of stainless steel steaming tray
Thigh fillet 28-30 Place thickest part to outside of stainless steel steaming tray
Type Cooking time Suggestions and tips
(mintues)
BBQ pork or chicken buns 20-22 Cook from frozen
Dumplings – frozen 18-20 Separate before cooking
Dumplings – fresh 15-16
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page 16