Steaming fish and seafood

1 servings

Ingredients

Quantity Ingredient
pounds .............................. until red
fresh in shell .......................... until open
in the shell ............................ until open
shucked ............................ until hot
tender
and tender

Directions

FISH & SEAFOOD STEAMING

Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl.

Season fish as desired. Add lemon wedges and herbs before steaming.

Add butter or margarine after steaming.

Fish is done when it flakes easily with a fork and is opaque in color.

Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Extend steaming time when preparing frozen fish.

FISH AND SEAFOOD STEAMING CHART Variety Quantity Water Minutes Suggestions Clams ............. 1 lb fresh . ½ c ........ 10 - 12 . Steam just Cherrystone or .... in the .............................. until open Small Littlenecks . shell ..........................................

(Steamers) .........................................................

Crab .............. ½ lb ..... 1 c .......... 19 - 22 . Steam just King Crab Claws ......................................... until hot (Cooked meat in the shell) Soft shell ........ 8 to 10 .... ⅓ c ........ 8 - 9 ... Steam just

......................................................... until red Fish, Whole ....... ½-¾ lb . ½ c ........ 10 - 12 . Cook until Fish, Dressed ..... ½-¾ lb . ½ c ........ 10 - 12 . fish flakes Fish, Fillet ...... 1 lb ....... ½ c ........ 10 - 12 . easily with Fish, Steak ....... 1" thick ... 1 c .......... 19 - 22 . a fork Lobster Whole ..... 1 to 1-¼ . 1 c .......... 19 - 22 . Steam just Live ............ pounds .............................. until red Lobster, split .... 1 to 1-¼ . 1 c .......... 19 - 22 . Steam just Lobster Tails ...... 2 to 4 .... ¾ c ........ 16 - 17 . Until red Mussels ............ 1 pound ... ¾ c ........ 16 - 17 . Steam just Oysters ............ 3 lb fresh . 1-¼ c ..... 24 - 26 . Steam just Scallops ........... 1 lb ....... ¾ c ....... 16 - 17 . Steam just Bay .............. shucked ............................ until hot and

Sea .............. 1 lb ....... 1 c ......... 19 - 22 . Steam just Shrimp ............. 1 lb ....... ½ c ....... 10 - 12 . Steam just Medium ............ in shell ........................... until pink Large or .......... 1 lb ....... ¾ c ....... 16 - 17 . Steam just Jumbo ............ in shell ........................... until pink Source: Rival Automataic Steamer And Rice Cooker Booklet Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 06-15-95

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