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The following are some handy hints on
steaming fish and seafood:
1. Place fish in the steaming tray.
2. If fish or seafood is to be poached or cooked
in a sauce, use the rice 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.
8. When steaming shellfish, discard any that
do not open after cooking.
Fish and Seafood – guide to
cooking times
RICE COOKER BOWL
VARIETY Cups of Rice Cups of Water
APPROX TIME
IN MINUTES
Long Grain 1 1 22
Long Grain 2 2 30
Brown - Regular 1 1½ 58
TYPE QUANTITY
APPROX TIME
IN MINUTES
SUGGESTIONS
Clams 500g 7 Clams will open when cooked.
Crabs
500g, Blue swimmer
Cleaned & cut into quarters
10
Crab will turn reddish orange
when cooked.
Fish
1)-Fillet 500g, 12
Cook until fish flakes easily
with fork. Season fish as desired
with lemon juice, wine or herbs.
2)-Steak 2cm thick 17
3)-Whole 500g - 750g 17
Lobster, Whole 750g 17
Lobster will turn red when
cooked.
Mussels 500g, fresh in the shell 12 Mussels will open when cooked.
Pippies
500g
Rinse then soak for 2 hours in
cold water. Drain and discard
any that are already open
before cooking.
10 Pippies will open when cooked.
Prawns
Medium 500g, in the shell 12
Prawns will turn pink
when cooked.
Large 500g, in the shell 12
Scallops, shelled 500g 12 Steam just until hot and tender.
Scallops on
the shell
12 Scallops
Remove scallop from shell
and rinse under water.
Replace scallop on shell.
7
Arrange scallops over 3 steaming
trays. Steam 5 minutes, scallops
in the lowest tray will be cooked.
Remove. Continue to steam
remaining 2 trays of scallops for
a further 2 minutes.