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Steam cooking
73
Fish
Fresh food
Prepare fresh fish in the usual way, i.e.
clean, gut and filet.
Frozen food
Frozen fish should be slightly defrosted
before cooking.
Preparing for use
Add some lemon or lime juice to fish
before cooking. The citric acid helps the
flesh stay firm.
It is not necessary to season fish when
cooking with steam as this method re-
tains the minerals which give the fish its
unique flavor.
Cooking pans
If using a perforated pan, grease it first.
Shelf level
When cooking fish in a perforated con-
tainer at the same time as cooking
other types of food in other containers,
place the container with the fish directly
above the universal tray to catch any
liquid and so avoid any transfer of
tastes to other food.
Temperature
185–195°F (85–90°C)
For gently cooking delicate types of
fish, such as sole.
212°F (100°C)
For 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
thickness and the consistency of the
food, and not on the weight. The thicker
the piece of food is, the longer cooking
will take. A piece of fish weighing
1lb(500 g) that is 1" (3 cm) thick will
take longer to cook than a piece weigh-
ing 1lb (500 g) and only 1/2" (2 cm)
thick.
The longer fish cooks, the firmer its
flesh will become. Use the cooking du-
rations 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 min-
utes.
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