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