Most of the microwave fish recipes I found used the high setting and that’s what I do. If the fish is not cooked at that point, you can always cook it a little longer. Remember that the fish will continue to cook for a few minutes even after the microwave is turned off. Microwaves vary in how quickly they cook and fish fillets and steaks can vary in size, so it’s always best to underestimate the cooking time, as you can’t go back if you’ve overcooked the fish.Before cooking, cover the fish with parchment paper, as that will prevent any splatters, but will still allow steam to vent out the sides of the dish.If you don’t do this, the thin parts will cook before thicker parts and could burst apart. For fillets, tuck the thinner parts under to give even thickness. When arranging the fish in the cooking dish, set it in a single layer, with the thicker ends placed around the edges of the dish.This is especially important when using thawed-from-frozen fish, where excess water can penetrate the flesh during the freezing process. Before cooking and flavouring, thoroughly pat the fish dry to remove excess water.To promote even cooking, cook fish fillets and steaks that are as even as possible in weight and thickness.I checked several sources, from the Internet to cookbooks, and these were tips given for cooking fish in the microwave: With fish fillets and steaks, though, other techniques are employed. If that steam has no place to exit, or if you cook the food too long, the steam will build pressure and reach a point where it bursts through the food.įoods with a skin, such as a potato or hotdog, are pricked with a fork before cooking so the steam has somewhere to go. If you’re cooking only a fish fillet or steak or two, microwave cooking makes sense, as you can cook it in just a few minutes with not much fuss.ĭuring this type of cooking, though, the water/moisture inside the food rapidly heats and develops steam. When the oven is turned on, those radio waves instantly penetrate the food and excite water and fat molecules, creating heat that cooks food quickly and fairly evenly. Instead, a microwave oven cooks with high-frequency radio waves. Certainly the fish is still edible, but is there something I can do to prevent this?ĭear Judith: It’s often said that a microwave oven cooks food from the inside out because, unlike a regular oven, heat does not have to travel from the outside of the food toward the middle. I have reduced the power level, included liquid, but there is always some small explosion. Dear Eric: I have often thought it makes sense to use the microwave for fish, but although a number of sources on the Internet recommend this, and provide recipes, I have never solved the problem of the fillet “exploding” as it’s cooking.
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