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The following are some handy hints on steaming
your fish and seafood:
1. Place fish in the Steamer tray.
2. If fish or seafood is to be poached or cooked
in a sauce, use the Rice Cooker bowl.
3. Add lemon wedges, herbs and seasoning
before steaming, as desired.
4. Add butter or margarine after steaming, if
desired.
5. Fish is cooked when it flakes easily with a fork
and is opaque in colour.
6. Frozen fish may be steamed without
defrosting, except for fillets which need to be
defrosted and separated before steaming.
Fillets are best steamed in a single layer.
7. When steaming frozen fish, extend the
steaming time.
Fish and Seafood.
10
APPROX.
TYPE QUANTITY
TIME
SUGGESTIONS
IN
MINUTES
Clams 500gms 7 - 20 Steam just until open.
Lobster, whole 750gms 17 - 20 Steam just until red.
Fish: Cook until fish flakes easily
1) Fillet 500gms 12 - 16 with fork. Season fish as desired
2) Steak 2cm thick 17 - 20 with lemon juice, wine or herbs.
3) Whole 500 - 750gms 17 - 20
Mussels 500gms, fresh in the shell 12 - 16 Steam just until open.
Prawns – Med. 500gms, in the shell 12 - 16 Steam just until pink.
or Large
Scallops, shelled 500gms 12 - 16 Steam just until hot and tender
OTHER GRAINS AND CEREALS.