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Fish and Seafood – guide to
cooking times
The following are some handy hints on
steaming fish and seafood:
1. P lace fish in the steaming tray.
2. I f fish or seafood is to be poached or cooked
in a sauce, use the rice bowl.
3. A dd lemon wedges, herbs and seasoning
before steaming, as desired.
4. A dd butter or margarine after steaming, if
desired.
TYPE
Clams
Crabs
Fish
1)-Fillet
2)-Steak
3)-Whole
Lobster, Whole
Mussels
Pippies
Prawns
Medium
Large
Scallops, shelled
Scallops on
the shell
QUANTITY
500g
500g, Blue swimmer
Cleaned & cut into quarters
500g,
2cm thick
500g - 750g
750g
500g, fresh in the shell
500g
Rinse then soak for 2 hours in
cold water. Drain and discard
any that are already open
before cooking.
500g, in the shell
500g, in the shell
500g
12 Scallops
Remove scallop from shell
and rinse under water.
Replace scallop on shell.
5. F ish is cooked when it flakes easily with a
fork and is opaque in colour.
6. F rozen 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. W hen steaming frozen fish, extend the
steaming time.
8. When steaming shellfish, discard any that
do not open after cooking.
APPROX TIME
IN MINUTES
7
Clams will open when cooked.
Crab will turn reddish orange
10
when cooked.
12
Cook until fish flakes easily
17
with fork. Season fish as desired
with lemon juice, wine or herbs.
17
Lobster will turn red when
17
cooked.
12
Mussels will open when cooked.
10
Pippies will open when cooked.
12
Prawns will turn pink
when cooked.
12
12
Steam just until hot and tender.
Arrange scallops over 3 steaming
trays. Steam 5 minutes, scallops
in the lowest tray will be cooked.
7
Remove. Continue to steam
remaining 2 trays of scallops for
a further 2 minutes.
SUGGESTIONS
13
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