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Fish
Fish cooks very well by microwave
as it stays moist and the lingering sh
smells left in conventional ovens are
avoided.
When is Fish Cooked?
Fish is cooked when it akes easily
and becomes opaque.
For sh with a strong odour, eliminate
the smell after cooking by placing
600 ml (1 pt) of boiling water and
1 sliced lemon in a large bowl, cook
on Simmer microwave for 20 minutes.
Wipe out oven with a dry cloth.
Arranging
Thin llets of sh i.e. plaice, should
be rolled up prior to cooking to avoid
overcooking on the thinner outside
edge and tail.
Fish steaks should be arranged in a
circle, thicker part to the outside. Cover
with cling lm or lid.
Noise
During cooking, popping sounds may be heard. This is due to moisture trapped
between the esh, particularly with oily sh such as salmon and mackerel. This
can be minimised when cooking if the skin and esh is pierced several times with a
cocktail stick.
Liquid
Fresh sh should always be sprinkled
with 30 ml (2 tbsp) of lemon juice,
white wine or water.
When cooking frozen sh, add liquid as
above for even cooking.
Do not sprinkle salt onto sh before
cooking as this may make the sh dry.
Whole Fish
If cooking 2 whole sh together, they
should be arranged head to tail for
even cooking.
Large whole sh must have the tail and
head shielded halfway through cooking
with smooth pieces of tin foil secured
with cocktail sticks.
Fish
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