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Steaming Poultry
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Clams and pippies 500g 1 5-8 Steam until just open.
FISH
1.fillet 500g 1 12 Before cooking brush
2.steak 500g – 2cm thick 1 12-18 lightly with oil & season.
Mussels 500g in the shell 1 8-12 Steam until just open.
Prawns (green) 500g medium in shell 1 12 Steam until just pink.
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.