Frozen fish fillets in Varoma

[Merlin]

I have some frozen NZ cod fillets I want to cook for dinner but forgot to thaw them out during the day. Can anyone tell me how much extra time to steam them for in the Varoma as the FSA cookbook doesn't mention frozen fish cooking times, only fresh/thawed out fish. I want to wrap them up in foil with soy, ginger, spring onions etc.

[judydawn]

By the time I read this thread it was way past tea time (10pm here in Adelaide) so hopefully you worked it out Merlin.  Maybe an extra 4-5 mins - what did you do?

[judydawn]

Merlin, been thinking about your frozen fish and thought maybe to hasten the thawing out procedure you could soak the package in tap water in the sink.  I do this if I want a handful of frozen raw prawns - I just throw them unwrapped into the water and they thaw in no time.  I would leave fish in a sealed package to do this though.

[Merlin]

Thanks Judydawn. I did reply with a post straight away after your last one but it must have been lost in cyberspace.
I actually chickened out that night and made something else instead, but now I have your cod fillet recipe with citrus butter I am going to try that one instead and I will actually be organised this time and thaw the fillets out in the fridge. Also, your tip about thawing out in a water bath is a great idea.
I would still be interested in knowing how to cook frozen fish fillets from scratch in the Varoma, ie for those times you race home and have forgotten to defrost something!! Do you think an extra 4-5 minutes steaming is all that is necessary? I know it would also depend on the thickness of the fish you are cooking ie salmon fillets as opposed to ling or basa etc.

[judydawn]

I found these times Merlin from http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Fish

Cooking times for frozen fish
To estimate the cooking time of a frozen piece of fish, measure the meat at its thickest part. Suggested cooking times include:
One cm thick – bake for 17 minutes, shallow fry for 7 minutes, grill for 12 minutes, poach for 10 minutes, steam for 5 minutes.
Two cm thick – bake for 22 minutes, shallow fry for 11 minutes, grill for 15 minutes, poach for 15 minutes, steam for 11 minutes.
Three cm thick – bake for 35 minutes, shallow fry for 15 minutes, grill for 24 minutes, poach for 22 minutes, steam for 13 minutes.
Four cm thick – bake for 39 minutes, shallow fry for 18 minutes, grill for 28 minutes, poach for 28 minutes, steam for 16 minutes.

These are the times recommended for fresh fish if anyone is interested

Cooking times for fresh fish
To estimate the cooking time of a fresh piece of fish, measure the meat at its thickest part. Suggested cooking times include:
One cm thick – bake for 3 minutes, shallow fry for 4 minutes, grill for 5 minutes, poach for 8 minutes, steam for 3 minutes.
Two cm thick – bake for 11 minutes, shallow fry for 7 minutes, grill for 6 minutes, poach for 10 minutes, steam for 7 minutes.
Three cm thick – bake for 15 minutes, shallow fry for 10 minutes, grill for 9 minutes, poach for 12 minutes, steam for 11 minutes.
Four cm thick – bake for 20 minutes, shallow fry for 13 minutes, grill for 11 minutes, poach for 13 minutes, steam for 14 minutes.

[Cornish Cream]

Thanks Judy.I've printed off the cooking timetable and stuck it in my F&E cookery book.

[cookie1]

Judy, they are very useful pieces of information. Thank you.

[Merlin]

Thanks again Judy
Only just got back to your post re this subject. Also thanks for all your other fantastically useful information!

[judydawn]

My pleasure Merlin.

[Nay-nay]

I always use Hoki frozen in a pack of 4 in the Varoma and it always cooks within the 20mins when I'm cooking potatoes in the bottom and other vegies at top. 

[Merlin]

Nay-Nay, do you wrap yours in baking paper or foil or just leave them frozen on the Varoma tray? I was hoping to do a Chinese steamed fish kind of recipe with soy sauce, ginger, garlic, sesame oil wrapped up in parcels so the soy etc gets steamed into the fish at the same time it is cooking.

[Nay-nay]

No I have not got around to trying that - I used to do it in the oven all the time but with this fish meal I do in TMX it's just been quicker to steam it with salt pepper and squeeze of lemon over it all.  I can't see why it wouldn't work - maybe just more time to heat up foil.
The Chinese style fish in the TMX cookbook calls for a little pepper and ginger on fish then steam for 15minutes on baking paper. Remove fish and sprinkle with Shallots retaining the steaming juice off baking paper to add to empty TMX bowl adding oil and soy sauce cooking for 1 min and pouring over fish.