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FISH & SEAFOOD
Always fill reservoir to at least minimum level before connecting to
power supply.
Before steaming, clean and prepare fresh seafood and fish.
Poach fish in the Rice Bowl using water, broth or favorite seasoning.
Fish is steamed to perfection if it flakes easily and becomes opaque.
Most fish and seafood cook quickly. Steam in small amounts.
Mussels, Clams and Oysters may open at different times. Check the
shells to avoid over-cooking.
Adjust steam times according to your preferences.
Fish / Seafood Amount/Weight
Cooking time
(minutes)
Clams, in shell 3/4 lb. 12 - 15
Crab:
- King crab, Legs
- Soft shell
1/2 lb.
5 to 8 pieces
20 - 22
10 - 12
Fish:
- Dressed
- Fillets
- Steaks
- Whole
1/2 to 3/4 lb.
1 lb.
1 lb.; 1 inch thick
1/2 to 3/4 lb.
20 - 25
15 - 20
20 - 25
20 - 25
Lobster
- Split
- Tails
- Whole
1 lb.
2 to 4 pieces
1 to 1-1/4 lb.
20 - 25
15 - 20
20 - 25
Mussels, in shell 3/4 lb. 12 - 15
Oysters, in shell 2 to 2-1/2 lbs. 15 - 20
Scallops:
- Bay, shucked
- Sea, shucked
3/4 lb.
3/4 lb.
12 - 15
15 - 20
Shrimp, in shell:
- Medium
- Large/Jumbo
3/4 lb.
3/4 lb.
12 - 15
15 - 18
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