Steaming Seafood

Tips

• Ideal method to cook great value small whole fish. Be adventurous try some of the species you see in the fish market but don’t know what to do with.
• You can also cut the smaller whole fish into cutlets across by cutting down the back bone and steam in smaller pieces on the bone. Traditional fillets work well.
• Sprinkle with flavours on top of fish – eg ginger, spring onion, chilli, soya sauce.
• Take out the quick cooking fish first – keep checking.
• Fish keeps on cooking when you take out of steamer
• Drizzle with olive oil or sesame oil and squeeze of lemon or lime
  

Suggested Species

Firm-fleshed fish – Barramundi, Rankin Cod, Redthroat Emperor, Bluespot Emperor, Crimson Snapper, Threadfin Emperor, Flagfish, Goldband Snapper, Saddletail Snapper, Spangled Emperor, Fry-pan Snapper, Painted Sweetlip, Hapuku.

Other Species

Prawns, Lobster, Crabs, Mussels, Yabbies, Marron.

Cooking Times Guide Only.

• Always watch and check
• Finfish cooked when it flakes easily and has lost its opaque look
• In whole fish, flesh should not stick to backbone when forked backward.