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23
STEAMING
HINTS AND TIPS FOR STEAMING
FISH AND SEAFOOD
• Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8–10
15–20
12–14
Lobster – tails Remove underside of shell 18–20
Mussels – in shell Steam until just opened 12–14
Clams Steam until just opened 8–10
Prawns - in shell Steam until pink 8–10
Scallops Steam until opaque 4–6
• 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.
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.
TyPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Breast fillet Place skin side up 20–25
Drumstick Place thickest part to outside of the steaming tray 30–35
Thigh fillet Place thickest part to outside of the steaming tray 18–20
• 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.
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