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FISH COOKING TIPS
General Guidelines
• Fish which would usually be poached, baked or
steamed is particularly good when cooked by
microwave. The full flavour is retained and
cooking smells are reducted.
• Fish may be poached in wine, stock or milk
which can then be used to make a sauce.
• All types of fresh fish (except battered or
breadcrumbed fish) can be microwaved whether
whole, fillets or steaks.
• Always cook fish covered to retain moisture.
• Fish cooks quickly by microwave, so take care
not to overcook.
• Add a little lemon juice, white wine or butter to
fish to enhance flavour.
• Fish should stand for 2-3 minutes after cooking.
Fish is cooked when it becomes opaque and
flakes easily.
VEGETABLE COOKING TIPS
General Guidelines
• Place the prepared vegetables in a microwave
proof dish with 5-6 tblsps of water. Frozen
vegetables may be cooked without any added
water if preferred.
• Always cover the dish
• For best results cut vegetables into similar sized
pieces.
• All fresh of frozen vegetables should be cooked
on FULL power.
• Halfway through cooking stir or rearrange the
vegetables.
• After cooking allow vegetables to stand,
covered for 2-3 minutes before serving.
PASTA & RICE COOKING TIPS
General Guidelines
• Use a large microwave proof bowl e.g. a large
pyrex bowl.
• Add 3-4 tsps of vegetable oil to the pasta to
prevent sticking.
• Using boiling water to minimise cooking times.
• Always ensure that the pasta or rice is covered
by the water.
• Stir pasta twice during cooking to prevent
sticking. It is not necessary to stir rice.
• Stand 3-5 minutes after cooking. Drain and
serve. Rice may be rinsed with boiling water if
preferred.
• Remember that brown rice requires a longer
cooking time than white rice.
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