Fish and Shellfish

G

INGERED

W HOLE

F ISH (S)

Serves: 4

 

 

Ingredients:

 

 

2 x 400 g

whole bream, cleaned

1

tablespoon

sweet sherry

 

14 cup

soy sauce

1

teaspoon

minced ginger

3

 

spring onions, sliced

1

tablespoon

peanut oil

 

Method:

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

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Fish , then Start .

W HOLE

S TUFFED

F ISH

(S)

Serves: 2

 

 

 

Ingredients:

 

 

 

500 g

 

whole fish, cleaned and scaled

 

 

 

(Bream or Snapper)

2 tablespoons

melted butter, divided

Stuffing:

 

 

 

1

cup

 

fresh breadcrumbs

4

 

 

spring onions, sliced

1

teaspoon

dried basil

12 lemon

 

 

 

juice of

2 tablespoons

chopped parsley

 

 

 

 

freshly ground black pepper

Method:

Brush fish cavity with melted butter. Combine remaining butter with r emaining ingredients to make stuffing.

Stuff fish cavity w ith mixture and secure opening with wooden skewers or string. Place fish on a rack in 3-litre casserole dish and cook on P4 for 7 to 9 minutes.

Stand, covered, for 5 minutes.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press Fish , then Start .

G

ARLIC

P RAWNS

 

 

 

 

 

 

Serves: 2

R

e c ip

e

P

r o m

p

tin g

Ingredients:

 

 

 

 

 

 

 

60 g

butter

 

 

 

 

 

 

1

teaspoon

minced garlic

 

 

 

 

 

 

1

tablespoon

lemon juice

 

 

 

 

 

 

1

tablespoon

chopped parsley

 

 

 

 

 

 

500 g

peeled green prawns

 

 

 

 

 

 

Method:

Place butter and garlic in 1-litre dish and cook on P10 for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on P6 for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

Seafood Marinara

S EAFOOD

M

ARINARA

Serves: 4

 

 

Ingredients:

 

 

250 g

 

scallops

250 g

 

green prawns,

 

 

shelled and deveined

1 (approx. 275 g)

squid, cleaned and sliced

2 tablespoons

butter

1

 

clove garlic, crushed

2

 

tomatoes, peeled and chopped

1 tablespoon

 

tomato paste

14 cup

 

white wine

1 teaspoon

 

basil

 

 

pepper

 

 

chopped parsley

Method:

Place cleaned seafood into 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on P7 for 1 minute. Add remaining ingredients (except seafood), to dish and cook on

P10 for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on

P6 for 7 to 9 minutes. Stand for 5 minutes. Serve with salad and pasta.

HINT:

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

Cooking Guide

– 39 –

Page 41
Image 41
Panasonic NN-S781 manual g Whole fish, cleaned and scaled Bream or Snapper, Melted butter, divided, Spring onions, sliced

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