Fish - Panasonic NNA775 Cookery Book & Operating Instructions

Fish

Fish cooks very well by microwave as it stays
moist and the lingering fish smells left in
conventional ovens are avoided.
WHEN IS FISH COOKED?
Fish is cooked when it flakes easily and
becomes opaque.
For fish with a strong odour, eliminate the
smell after cooking by placing 600 ml (1 pt) of
boiling water and 1 sliced lemon in a large
bowl, cook on SIMMER for 20 mins. Wipe out
oven with a dry cloth.
ARRANGING
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
film or lid.
WHOLE FISH
If cooking 2 whole fish together, they
should be arranged head to tail for even
cooking.
Large whole fish must have the tail and
head shielded halfway through cooking with
smooth pieces of tin foil secured with
cocktail sticks.
LIQUID
Fresh fish should always be sprinkled with
30 ml (2 tbsp) of lemon juice, white wine or
water.
When cooking Frozen fish, add liquid as
above for even cooking.
Do not sprinkle salt onto fish before cooking
as this may make the fish dry.
NOISE
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the flesh, particularly with oily fish
such as salmon and mackerel. This can be
minimised when cooking if the skin and flesh
is pierced several times with a cocktail stick
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