Panasonic NN-ST676M, NN-ST656W, NN-ST666W 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					Cover dish with plastic wrap. Cook on the power
	a single layer, overlap thin fillet ends to prevent					level and the minimum time recommended in the
	overcooking. Prawns and scallops should be placed					chart below. Halfway through cooking rearrange or
	in a single layer.					stir prawns, fish fillets or scallops.
			Cooking Fish and Shellfish using 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)

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

•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.

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

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

To Operate for Sensor Cook (100g - 900g): Cover dish securely with plastic wrap or fitted lid. Press Fish, then Start.

To Operate for Auto Cook (120g - 500g): Press Fish to select weight required, then press Start.

LEMON PEPPER FISH (S) Å

Serves: 2
Ingredients:
350 g	fish fillets
1⁄4 cup	lemon juice
1 teaspoon	cracked black pepper

Method:

Place fish, lemon juice and cracked black pepper in 1-litre casserole dish. Cook on P4 for 4 to 6 minutes. Let stand for 3 minutes before serving.

To cook by Sensor Cook:

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

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Press Fish then select 370 g weight, 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.

HINT:

For fish with a strong odour, eliminate the smell after cooking by place 600 ml of boiling water and 1 slice lemon in a large bowl, cook on P10 for 20 minutes.

Wipe out oven with a dry cloth.

HINT:

When cooking whole fish, remove or shield the eyes before cooking to prevent eyes exploding.

Fish and Shellfish

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