SEAFOOD
Steamed whole snapper with ginger and shallots
INGREDIENTS
1 x
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
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.
32
