SOLIS 2 in 1 Instructions For Use Manual page 41

Steaming Foods cont'd
Hintes 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 colour.
Type
Fish – Fillets
– Whole
– cutlets
Lobster – tails
Mussels – in shell
Clams and Pipis
Prawns – in shell
Scallops
Oysters-unopened
Cooking Time
(minutes)
8–10
15–20
12–14
18–20
12–14
8–10
8–10
4– 6
10–12
Suggestions and Tips
Steam until opaque and easy to flake
A cutlet is cooked when the centre
bone is able to be easily removed
Remove underside of shell
Steam until well open
Steam until just opened
Steam until pink
Steam until opaque
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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