BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 22
STEAMED RECIPES cont’d
STEAMED WHOLE FISH WITH GINGER AND SHALLOT
1 x
1⁄2 bunch cilantro
2 tablespoons soy sauce
1 tablespoon peanut oil
3⁄4" (2cm) piece fresh ginger, cut into matchsticks
3 scallions, finely sliced
1 lime, sliced
1.Wash and dry the fish. Cut 2 slits at a 45° angle through each side of the fish. Into each slit, place some ginger and a slice of lime.
2.Place half of the cilantro into the cavity of the fish. Place the fish into the steaming tray.
3.Pour 3 Rice Duo cups water into the removable cooking bowl. Cover with lid and press the selector control to ‘Cook’. When the water is boiling, place the steaming tray into removable cooking bowl, replace lid and steam fish for 15 minutes or until cooked when tested.
4.Remove fish and place onto a serving platter.
5.Combine soy, oil and shallots, pour over the fish. Serve immediately with jasmine rice.
STEAMED SALMON FILLETS WITH A TOMATO AND BASIL SALSA
Serves 4
1 tablespoon olive oil
2 shallots, diced
1⁄4 cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 5 oz (150g) salmon fillets salt and pepper, if desired
3 Rice Duo cups fish stock
1.Heat a frypan on medium heat, add the oil and diced shallots cook for a minute to soften the shallots, add the vinegar and let the mixture reduce by half. Add the tomatoes and bring the mixture to the boil, then remove from heat. Cool the salsa mixture then add basil, balsamic vinegar, and oil.
2.Place salmon fillets into the steaming tray and sprinkle with salt and pepper.
3.Place the stock into the removable cooking bowl. Cover with lid and press the selector control to ‘Cook’. When the stock is boiling, place the steaming tray into removable cooking bowl, replace lid and cook for
4.Remove salmon. Serve hot with Tomato and Basil Salsa and mixed salad leaves.
STEAMED RECIPES cont’d
STEAMED VEGETABLES (WARM GADO GADO)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
10 oz (300g) firm tofu, cubed
1 cup (250ml) Peanut Sauce (recipe below)
1.Place the vegetables and tofu into steaming tray. Place 3 Rice Duo cups water into the removable cooking bowl. Cover with lid and press the selector control to ‘Cook’. When the stock is boiling, place the steaming tray into removable cooking bowl, replace lid and cook for
2.Place the vegetables and tofu onto a serving platter and drizzle with warm Peanut Sauce.
PEANUT SAUCE
1 onion, chopped
1 clove garlic
3⁄4" (2cm) piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder
1 tablespoon soy sauce
1⁄4 cup crunchy peanut butter
1 teaspoon chili paste
2 teaspoons brown sugar
1 cup coconut milk
1.Place the onion, ginger and garlic into a food processor and process until fine.
2.Heat oil in a saucepan over medium heat. Add onion mixture and gently fry for
3.Add curry powder and soy sauce. Stir well before adding peanut butter, sugar, and chili paste.
4.Add the coconut milk and stir thoroughly until the sauce is smooth. Increase the heat then cook for 5 minutes.
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