Cooking Easy Food

Food preparation

Fish should always be rinsed in clean water and dried. Think about what happens to your fish and who handles it.

Cooking methods for fish

Fish cooks quickly and easily because it is not a dense food. Cooking should be careful and light so as not to overcook it.

As a guide: flat fillets of fish e.g. sole, cod, haddock etc will need very gentle cooking as there isn't much meat on them. Thicker fillets (from larger fish e.g. tuna, swordfish, salmon etc) will need a little more cooking and also can be used in a variety of cooking methods.

Using a steamer

All makes of steamers will come with some guidance as to how to use that particular model. These are good for steaming potatoes, rice and fish, although I haven't mastered cooking vegetables in my steamer yet and still prefer the microwave to do this. They come out of the microwave still with good colour and I feel I have more control as I can time them to the minute or half minute and they never overcook.

Microwave steaming

Buy a fish steaming dish - put a little drop of water in the bottom, just to cover the bottom of the dish. Prepare your fish and microwave on full power for approx 3 minutes (this is just enough to cook a bit but not overcook, you then have to cook for a couple more minutes etc. until your fish is perfectly cooked through. The colour will change and you can use a fork to test whether the inside of the fish is flakey.