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Steaming foods
continued
12 13
Vegetables Preparation & Tips Quantity Cooking Time
(minutes)
Artichoke remove the hard 2 medium 30-35
outer leaves and stalk
Asparagus trim, leave as spears 2 bunches 12-14
Beans top and tail, leave whole 8 oz 13-15
Beetroot trim, do not break skin 10 oz 12-13
(small-medium)
Broccoli cut into florets 8 oz 8-10
Brussel Sprouts cut a cross in the base 13 oz 17-19
Cabbage large pieces 17 oz 10-12
Carrots cut into strips 3 medium 14-16
Capsicums cut into strips 3 medium 14-16
Cauliflower cut into florets 13 oz 17-19
Celery slice into strips 3 stalks 5-6
Chickpeas soak for 12 hours 1 cup dried 40-45
Corn whole corn cobs 2 small cobs 20-22
Mushrooms whole, unwashed 10 oz 8-10
Onions (pickling) peeled, leave whole 6 medium 20-25
Snow peas topped and tailed 8 oz 4-5
Peas fresh, peeled 8 oz 8-10
frozen 8 oz 4-5
Potatoes all purpose, whole 4 (5-6 each) 35-40
Potatoes new, whole 6 (4 oz each) 25-30
Sweet Potato cut into pieces 17 oz 20-25
Pumpkin cut into pieces 18 oz 20-25
Spinach (English) leaves and
1
⁄
2
bunch 5
stems cleaned
Squash (baby) topped and tailed 12 oz 8
Turnips peeled, sliced and 12 oz 15-17
cut to 1
3
⁄
4
oz pieces
Zucchini sliced 12 oz 6
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 Cooking Time Suggestions and Tips
(minutes)
Fish - Fillets 8-10 Steam until opaque and easy to flake
- Whole 15-20 A cutlet is cooked when the centre
- cutlets 12-14 bone is able to be easily removed
Lobster - tails 18-20 Remove underside of shell
Mussels - in shell 12-14 Steam until well open
Clams and Pipis 8-10 Steam until just opened
Jumbo Shrimp - in shell 8-10 Steam until pink
Scallops 4-6 Steam until opaque
Oysters-unopened 10-12 Steam until the top shell starts to open.
If the top shell does not completely open,
it will need to be opened with a knife.
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