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Steaming Fish and Seafood
For best results:
1. Place fish in a single layer in the steamer tray
2. Seafood can be seasoned before steaming by using fresh herbs, spices, lemon slices and
onions.
3. It is best to add oils and liquids after steaming – or if using liquids wrap fish in baking
paper.
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
Fillet 500g 1 12 Before cooking brush
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.