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Steam cooking
51
Temperature
185° F – 195° F / 85° C – 90° C
F
or gently cooking delicate types of
fish, such as sole.
212° F / 100 °C
F
or cooking firmer types of fish, e.g.
cod and salmon.
Also for cooking fish in sauce or stock.
Cooking duration
The cooking duration depends on the
thickn
ess and the consistency of the
food, and not on the weight.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du‐
r
ations given in the chart. If you find
that the fish is not cooked sufficiently
only cook it for a few minutes more.
When cooking fish in sauce or stock,
we recommend that you increase the
cooking duration quoted by a few mi‐
nutes.
Tips
– Adding herbs and spices, such as
dill, will help bring out the full flavor of
the fish.
– Cook large fish in the swimming posi‐
tion
. To help maintain the shape of
the fish, place a small cup or similar
upside down in the cooking pan, and
arrange the fish bellyside down over
the cup.
– You can use any fish scraps, e.g. fish
heads, bones, tails etc t
o make a fish
stock. Place the fish scraps together
with some mixed vegetables in a sol‐
id cooking pan and add cold water.
Cook at 212°F / 100°C for 60 to 90
minutes. The longer the cooking du‐
ration, the stronger the stock.
– Blue fish is fish which is co
oked in
water and vinegar. It is important not
to damage the skin of the fish. This
method is suitable for cooking carp,
trout, tench, eel, and salmon. (Follow
recipe instructions for the ratio of wa‐
ter to vinegar).
Settings
MasterChef | Fish | ... | Steam Cooking
or
Steam Cooking
T
emperature: see chart
Duration: see chart
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