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COOKING TABLES COOKING TABLES
HINTS AND TIPS FOR STEAMING
FISH AND SEAFOOD
• Season fish with fresh herbs, onions,
lemon etc. before cooking.
• Ensure fish fillets are in a single layer
and do not overlap.
• Fish is cooked when it flakes easily with
a fork and is opaque in color.
TYPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Fish – fillets Steam until opaque and easy to flake. 8–10
Mussels – in shell Steam until just opened 12–14
Prawns - in shell Steam until pink 8–10
HINTS AND TIPS FOR
STEAMING POULTRY
• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry
in a single layer.
• Remove visible fat and skin.
• To obtain a browned appearance,
sear the chicken before steaming.
• Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.
TYPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Breast fillet Place skin side up 20–25
HINTS AND TIPS FOR STEAMING
DUMPLINGS
• Fresh or frozen dumplings and savoury
buns can be steamed.
• Place small pieces of baking paper, or
cabbage or lettuce leaves, under the
dumplings to avoid sticking to the
steaming tray.
TYPE SUGGESTIONS AND TIPS COOKING TIME (MINUTES)
BBQ pork or chicken buns Cook from frozen 10–12
Dumplings – frozen Separate before cooking 8–10
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