Fish and Seafood
Hints
o Place fish in the steamer basket. If fish or
seafood is to be poached or cooked in
sauce, use rice bowl.
o Season fish as desired. Add lemon
wedges and herbs before steaming. Add
butter or margarine after steaming.
o Fish is done when it flakes easily with a
fork and is opaque in color.
o Frozen fish may be steamed without
defrosting, except for fillets which need to
be defrosted and separated before steam-
ing. Extend steaming time when prepar-
ing frozen fish.
o "Boiled" Shrimp: Place 1 pound medium
shrimp in shells in steamer basket.
Sprinkle with 1 tablespoon shrimp or crab
boiling spices. Steam using
112 cup water
(10 to 12 minutes.).
Poaching
Prepare either of the following seasoned
liquids. Add fish to the hot liquid in rice
bowl. Cover and poach according to
chart.
Thick-
Cups ofApprox. Time
Fish
ness
Water
in Minutes
Fillet
1/411'/46-7
1/211
11210-12
Steak
1"
%
16-17
Quick Poaching Liquid
1 cup water
2 whole peppercorns
1/2 bay leaf
1 teaspoon lemon juice
Combine all ingredients in rice
bowl.
Cover and steam.
Water:
l/2 cup Time: 10-12 min .
• Do not strain; add fish to hot
10
o Seasoned Fish: Place fish (whole,
dressed, fillet or steak) in rice bowl.
Drizzle with melted butter, lemon juice,
white wine or other liquid. Season as
desired. Steam using
112 cup water for
whole, dressed or fillets (10-12 minutes),
or 1 cup water for steaks (19-22 minutes).
o Hot Deviled Butter (excellent dipping
sauce to serve with steamed lobster, crab
or shrimp). Combine in saucepan:
11/2
cups butter or margarine, 2 tablespoons
chili sauce, 2 teaspoons Worcestershire
sauce, 2 tablespoons prepared mustard,
2 drops Tabasco sauce, 1 tablespoon
lemon juice, and 1 teaspoon dry parsley
flakes. Heat until melted, stirring to blend
well.
Court Bouillon
1J4 onion, sliced
1/2 carrot, sliced
1 small green onion, sliced
1/2 stalk celery, sliced
1 teaspoon fresh minced
parsley
112 teaspoon thyme leaves
112 t"easpoon dill weed
112 bay leaf
1 cup water
112 cup white wine
1 peppercorn
• Combine all ingredients except
wine and peppercorn in rice bowl.
Cover and steam. Add wine and
peppercorn midway through cook-
ing. Water: 1l/2 cups Time: 26-
30 min.
• Strain and return liquid to nce
bowl. Add fish to hot liquid.
