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17
STEAMING FISH AND SEAFOOD
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer on the trivet and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in colour.
TYPE SUGGESTIONS AND TIPS COOKING TIME (APPROX)
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
20–24 minutes
25–30 minutes
22–25 minutes
Mussels – in shell Clean and remove beard, steam until just opened 15–18 minutes
Clams and Pipis Clean, steam until just opened 15–20 minutes
Prawns – in shell Steam until pink 15–20 minutes
Scallops Steam until opaque 10–15 minutes
STEAMING POULTRY
• Select similar sized pieces of poultry to ensure even cooking.
• For even cooking results arrange poultry in a single layer in the trivet.
• Remove visible fat and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check poultry is cooked by piercing the thickest part. It is cooked when the juices run clear.
TYPE SUGGESTIONS AND TIPS COOKING TIME (APPROX)
Breast fillet Place the thickest part of the chicken fillet to outside of
the steaming trivet (250g)
25–30 minutes
Drumstick Place thickest part to outside of the steaming trivet 30–35 minutes
Thigh fillet Place thickest part to outside of the steaming trivet 25–30 minutes
STEAMING DUMPLINGS
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, cabbage or lettuce leaves, or spray the trivet with oil under
the dumplings to avoid sticking while cooking.
TYPE SUGGESTIONS AND TIPS COOKING TIME (APPROX)
BBQ pork or chicken buns Cook from frozen 15–19 minutes
Dumplings – frozen Separate before cooking 17–20 minutes
Dumplings – fresh 20–25 minutes
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