Fish And Seafood - Sunbeam ST6600 Instruction/Recipe Booklet

Fish and Seafood.

The following are some handy hints on steaming
your fish and seafood:
1. Place fish in the Steamer tray.
2. If fish or seafood is to be poached or cooked
in a sauce, use the Rice Cooker bowl.
3. Add lemon wedges, herbs and seasoning
before steaming, as desired.
4. Add butter or margarine after steaming, if
desired.
OTHER GRAINS AND CEREALS.
TYPE
Clams
Lobster, whole
Fish:
1) Fillet
2) Steak
3) Whole
Mussels
Prawns – Med.
or Large
Scallops, shelled
QUANTITY
500gms
750gms
500gms
2cm thick
500 - 750gms
500gms, fresh in the shell
500gms, in the shell
500gms
5. Fish is cooked when it flakes easily with a fork
and is opaque in colour.
6. Frozen fish may be steamed without
defrosting, except for fillets which need to be
defrosted and separated before steaming.
Fillets are best steamed in a single layer.
7. When steaming frozen fish, extend the
steaming time.
APPROX.
TIME
IN
MINUTES
7 - 20 Steam just until open.
17 - 20 Steam just until red.
Cook until fish flakes easily
12 - 16 with fork. Season fish as desired
17 - 20 with lemon juice, wine or herbs.
17 - 20
12 - 16 Steam just until open.
12 - 16 Steam just until pink.
12 - 16 Steam just until hot and tender
10
SUGGESTIONS