Panasonic NN-SD786S manual Cooking Fish and Shellfish by Micro Power

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Cooking Fish and Shellfish by Micro Power

Clean fish before starting the recipe. Arrange fish in a single layer, overlap thin fillet ends to prevent overcooking. Prawns and scallops should be placed in a single layer.

Cover dish with plastic wrap. Cook on the power level and the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns, fish fillets or scallops.

Cooking Fish and Shellfish by Micro Power

FISH OR SHELLFISH	AMOUNT	POWER	APPROX. COOKING TIME
			(in minutes)
Fish Fillets	500 g	P4	8 to 10
Scallops (sea)	500 g	P4	6 to 8
Green Prawns medium	500 g	P4	7 to 9
size (shelled and cleaned)
Whole Fish	500 g to 600 g	P4	7 to 10
(stuffed or unstuffed)

Fish and Shellfish

Directions for cooking fish by Sensor (S) / Auto Cook Å

•Minimum Weight 120 g / Maximum Weight 500 g

•Suitable for cooking whole fish and fish fillets.

•Select fish suitable for microwave cooking and place in a single layer in a shallow dish, with skin- side down.

•Add butter, spices, herbs, or lemon juice to flavour.

•Overlap thin edges of fillets to prevent overcooking.

•Shield the eye and tail area of whole fish with small amounts of aluminum foil to prevent overcooking.

•Cover dish securely with plastic wrap or fitted lid that does not snap seal.

•During the cooking time, the oven will ‘beep’ and prompt you to turn over and rearrange.

•Allow large amounts of fish to stand for 3 to 5 minutes after cooking before serving.

To Operate for Sensor Cook:

Select Fish, then Start.

To operate for Auto Cook:

Select Auto Cook to Fish. Select the serving / weight, then press Start.

GINGERED WHOLE FISH (S)

Serves: 2

Ingredients:
1 (700 g)	whole bream, cleaned
1 tablespoon	sweet sherry
1⁄4 cup	soy sauce
1 teaspoon	minced ginger
3	green onions, sliced
1 tablespoon	peanut oil

Method:

Place fish in a shallow casserole dish. Combine sherry, soy sauce, minced ginger, spring onions and peanut oil in a 1-litre jug. Pour sauce mixture over fish. Cover and cook on P4 for 4 to 5 minutes. Turn over and re-cover. Cook on P4 for 4 to 6 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Fish, then Start.

FISH PIE

Serves: 4

Ingredients:
500 g	new potatoes, unpeeled
500 g	marinara mix or mixed fish
1⁄2	onion
1	bay leaf
250 ml	milk
2 tablespoons	butter
2 tablespoons	flour
1⁄2 cup	milk, extra
2	hard-boiled eggs, roughly chopped
2 tablespoons	chopped parsley
1⁄2 cup	grated cheese
1 teaspoon	paprika

Method:

Wash potatoes and pierce skins with a fork, place on a paper towel lined plate. Cook on P7 for 8 to 10 minutes. Set aside. In a 3-litre casserole dish combine fish, onion, bay leaf and milk. Cook on P6 for 4 to 6 minutes, stirring halfway through cooking. Strain and reserve milk, discard onion and bay leaf. Place butter in a 1-litre jug and cook on P10 for 30 to 60 seconds, stir in flour and slowly whisk in reserved milk. Cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Stir in extra milk, eggs,parsley and fish cook on P7 for 1 to 2 minutes. Pour into a shallow casserole dish. Slice potatoes and layer over fish mixture. Sprinkle with grated cheese and paprika. Cook on P10 for 4 to 6 minutes.

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