Breville BRC200 Models manual Steamed whole snapper with ginger and shallots

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SEAFOOD

Steamed whole snapper with ginger and shallots

INGREDIENTS

1 x 300-400g whole snapper or bream, cleaned and scaled

2cm piece fresh ginger, cut into matchsticks 1 lime, sliced

½ bunch coriander

2 Tablespoons soy sauce

1 Tablespoon peanut oil

3 shallots, finely sliced

METHOD

1.Wash and dry fish. Cut 2 slits at a 45° angle through each side of fish. Into each slit, place some ginger and a slice of lime.

2.Place half of the coriander into the cavity of the fish. Place 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 steamed jasmine rice.

TIPS

To prevent seafood sticking to steamer tray place small pieces of baking paper, banana, cabbage or lettuce leaves under the fish fillets before steaming.

steamed salmon fillets with tomato and basil salsa

INGREDIENTS

1 Tablespoon olive oil

2 shallots, diced

¼cup/65ml white wine vinegar

2 ripe tomatoes, diced

10 basil leaves, finely sliced

1 Tablespoon balsamic vinegar

2 Tablespoons olive oil

2 x 150g salmon fillets Salt and pepper, if desired 3 Rice Duo cups fish stock

METHOD

1.Heat a frypan on medium heat, add oil and diced shallots cook for a minute to soften the shallots, add vinegar and let mixture reduce by half. Add tomatoes and bring mixture to the boil, then remove from heat. Cool salsa mixture then add basil, balsamic vinegar, and oil. Mix well.

2.Place salmon fillets into steaming tray and sprinkle with salt and pepper.

3.Place the fish stock into removable cooking bowl. Cover with lid and press the Selector Control to ‘Cook’. When fish stock is boiling, place steaming tray into removable cooking bowl, replace lid and cook for 6-8 minutes for medium or 10 minutes for well done.

4.Remove salmon. Serve hot with tomato and basil salsa and mixed salad leaves.

TIPS

To prevent seafood sticking to steamer tray place small pieces of baking paper, banana, cabbage or lettuce leaves under the fish fillets before steaming.

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Contents Suits all BRC200 models Congratulations On the purchase of your new Breville Set & ServeContents Important safeguards Breville recommends safety firstImportant Safeguards for ALL Electrical Appliances Know Your Breville Set & ServeKnow Your Breville the set & serve ‘Cook’ and ‘Warm’ lightsOperating How to cook rice Operating Your rice cookerOperating Your Breville the Set & Serve Page Rice Cooking Tables For your Breville the Set & ServeRice cooking tables Suggestions & tipsRice Variations Rice variations Steaming Your Breville the Set & ServeSteaming Hints & Tips Hints & Tips Steaming vegetablesSteaming fish and seafood Steaming poultrySteaming dumplings Care & Cleaning Care & Cleaning Recipes Oriental wild rice salad VegetarianCapsicum fetta and olive rice salad Turkish pilaf Tomato and zucchini risottoCheese risotto with garlic Risotto al funghiWarm gado gado Peanut sauceSmoked chicken and eggplant Risotto ChickenChicken, basil Tomato risotto Seafood paella Chicken SeafoodSteamed chicken breast with ginger and spinach Sushi rice Recommended usage Seaweed rollsSteamed whole snapper with ginger and shallots Steamed salmon fillets with tomato and basil salsaTropical Mango rice DessertWild berry rice Page Page Fax Australian Customers New Zealand Customers MailPhone