Melted butter, divided, Spring onions, sliced

Fish and Shellfish

G	INGERED	W HOLE	F ISH (S)
Serves: 4
Ingredients:
2 x 400 g		whole bream, cleaned
1	tablespoon	sweet sherry
1⁄4 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		1⁄2 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
1⁄4 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

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Fish and Shellfish

2 x 400 g

Method:

To cook by Sensor Cook:

500 g

whole fish, cleaned and scaled

(Bream or Snapper)