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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.
12
Fish and Seafood – guide to
cooking times
TYPE QUANTITY
APPROX. TIME
SUGGESTIONS
IN MINUTES
Clams 500gms 7 – 20 Steam just until open.
Lobster, whole 750gms 17 – 20 Steam just until red.
Fish
1) Fillet 500gms 12 – 16 Cook until fish flakes easily
2) Steak 2cm thick 17 – 20 with fork. Season fish as desired
3) Whole 500 – 750gms 17 – 20 with lemon juice, wine or herbs.
Mussels 500gms 12 – 16 Steam just until open.
fresh in the shell
Prawns
Medium 500gms, in the shell 12 – 16 Steam just until pink.
Large 500gms, in the shell 12 – 16 Steam just until pink.
Scallops, shelled 500gms 12 – 16 Steam just until hot and tender.