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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.