POACHING (BOILING)

Weigh fish and calculate cooking time. Wrap fish in foil or place on a steaming rack. Place fish in a saucepan with sufficient water to just cover. Cover and simmer gently until fish is tender. Drain and serve with sauce of your choice. Suitable for all fish types.

STEAMING

Place fish in a lightly greased steamer and cook until done. Alternatively place fish between two greased plates over a saucepan of boiling water. Suitable for all fish types.

GRILLING

Heat the grill. Lightly grease the grilling rack. Remove head, fins and tail from whole fish. Cut slashes in the flesh of thick fish to allow heat to penetrate. Brush with melted butter or oil. During cooking time brush again with melted butter or oil. Suitable for all fish types except for ling.

BAKING

Remove fins from fish. Weigh fish and calculate the cooking time. Stuff fish cavity if desired. Close opening with small skewers laced together with fine string sew opening together with a needle and coarse thread. Place fish in a greased baking dish or roasting pan. Brush with melted butter or oil and bake at 180°C until cooked. Suitable for all fish types.

FRYING

Wipe fish. Cut into serving-sized pieces. Dust with seasoned flour. Dip in egg and coat in breadcrumbs. Alternatively dust with seasoned flour and coat with batter. Deep-fry or shallow-fry in hot oil until golden and cooked. Drain on absorbent paper. Suitable for all fish types.

COOKING TIMES FOR FISH

Cooking times are a guide only and are dependent of the size and thickness of the fish.

poached or steamed whole - 10-15 minutes per 500 g // fillets - 4-6 minutes per 500 g

grilling whole - 10-13 minutes per 500 g // fillets - 4-8 minutes per 500 g

baking whole - 30 minutes per 500 g // fillets - 10-15 minutes per 500 g