Fish
Fresh fish
Prepare fresh fish in the usual way, i.e. clean, gut and fillet.
Frozen fish
Fish should be at least partially defrosted before cooking in
the steam oven (see "Defrosting").
Preparation
Add some lemon or lime juice to fish before cooking. The
citric acid helps the flesh stay firm.
It is not necessary to season fish when cooking with steam as
this method retains the minerals which give the fish its unique
flavour.
Cooking containers
If using a perforated container, grease it first, or line with
baking paper.
Shelf level
When cooking fish in a perforated container at the same time
as cooking other types of food in other containers, place the
condensate tray directly underneath the container with the
fish to catch any liquid and therefore avoid any transfer of
flavours to other food.
Temperature
85°C–90°C
For gently cooking delicate types of fish, such as flounder.
100 °C
For cooking firmer types of fish, e.g. salmon.
Also for cooking fish in sauce or stock.
Steam cooking
37
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