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STEAMING
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Hospitality
and Catering |
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Both fish cuts and whole fish can be cooked by steaming. |
| Fish is lightly seasoned and dressed with lemon juice prior to cooking. |
| The fish is placed in a steamer tray and covered with buttered paper to prevent moisture making the fish wet and soggy. |
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Cooking fish by this method does not take long and timing is crucial. |
| Steaming fish in this way is used where large quantities of fish need to be cooked for say a banquet or large dinner. |
| Flavour and colour during the cooking process are retained but fish sauces have to be made separately to finish the fish dish. |
| High pressure steam cooks and reheats food quickly. |
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