Steaming Fish And Seafood; Steaming Poultry - Sunbeam Rice Perfect RC5810 Instruction/Recipe Booklet

Steaming Fish and Seafood

For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
TYPE
Clams and pippies
FISH
1.fillet
2.steak
Mussels
Prawns (green)

Steaming Poultry

For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
16
QUANTITY
(1 cup = 250ml)
500g
500g
500g – 2cm thick
500g in the shell
500g medium in shell
MINIMUM APPROXIMATE
WATER COOKING TIME SUGGESTIONS
(minutes)
1 5-8
1 12
1 12-18
1 8-12
1 12
Steam until just open.
Before cooking brush
lightly with oil & season.
Steam until just open.
Steam until just pink.