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Fresh fish
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Deep frozen fish
Defrost frozen fish (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric juice makes the flesh stay firm.
It is not necessary to season fish when cooking with steam as
this method retains the minerals which give the fish its unique
flavour.
Cooking containers
If using a perforated container to cook fish, grease it
beforehand.
Shelf level
When cooking fish in a perforated container we recommend
placing the universal tray on the shelf below to avoid any
transfer of flavour to other food due to liquid dripping through
the perforations and also avoid odour building up in the
appliance.
Temperature
85 °C
For gently cooking delicate types of fish, such as sole.
100 °C
For cooking firmer types of fish, e.g. cod and salmon.
Also for cooking fish in sauce or stock.
Steam cooking / fish
12