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Fish
Fish cooks very well by microwave as it stays
moist and the lingering fi sh smells left in
conventional ovens are avoided.
When is fi sh cooked?
Fish is cooked when it fl akes easily and
becomes opaque.
For fi sh 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 power for 20 mins.
Wipe out oven with a dry cloth.
Whole fi sh
If cooking 2 whole fi sh together, they should
be arranged head to tail for even cooking.
Large whole fi sh must have the tail and
head shielded halfway through cooking with
smooth pieces of tin foil secured with cocktail
sticks.
Arranging
Thin fi llets of fi sh 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 pierced cling fi lm or
lid.
Liquid
Fresh fi sh should always be sprinkled with
30 ml (2 tbsp) of lemon juice, white wine or
water. When cooking Frozen fi sh, add liquid
as above for even cooking. Do not sprinkle
salt onto fi sh before cooking as this may
make the fi sh dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the fl esh, particularly with oily fi sh
such as salmon and mackerel. This can be
minimised when cooking if the skin and fl esh
is pierced several times with a cocktail stick.
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