Sharp AX-1100J Seafood

RECIPE

Marinated Snapper

2 tablespoons soy sauce

2 cloves garlic, crushed

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 tablespoon chopped fresh coriander

bird’s eye chillies, seeds removed, ﬁ nely chopped

500 g whole snapper, cleaned

Serves 2

• In a small bowl, combine soy sauce, garlic, sesame

oil, ginger, coriander and chillies. Mix until well

combined

• Place snapper in a large shallow casserole dish

and add the marinade. Cover and refrigerate for

1-2 hours.

• Place ﬁ sh on one of the steam trays, then onto the

glass tray provided. If snapper is larger than the

steaming tray, remove tail.

• Place the tray in the UPPER position.

• Manually set oven to Steam Cook Low 90°C >

35 minutes > START.

Seafood Marinara

2 x 400 g crushed tomatoes

½ cup vegetable stock

650 g marinara mix

375 g fresh fettuccine pasta

1 cup green shallots, ﬁ nely sliced

2 teaspoons caster sugar

4 teaspoons tomato paste

2 cloves garlic, crushed

Salt and pepper to taste

Serves 4

• In a large bowl, combine crushed tomatoes, tomato

paste, garlic, shallots, caster sugar, salt and

pepper. Mix until well combined. Set aside.

• Place fettuccine in the base of a 22 cm x 30 cm

casserole dish and top with marinara mixture. Pour

tomato mixture over the top, making sure fettuccine

and marinara is covered.

• Put the casserole dish on a steam tray on top of

the glass tray provided.

• Place the tray in the LOWER position.

•

Manually set oven to Steam Cook High > 30 minutes

> START.

• Stir through before serving.

Ocean Perch with

Summer Salad

4 x 200 g ocean perch ﬁ llets

¼ cup lemon juice

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 cloves garlic, crushed

Salt and pepper to taste

SALAD

4 cups mixed lettuce leaves

Handful cherry tomatoes

¼ avocado

½ Lebanese cucumber

DRESSING

4 tablespoons olive oil

1 teaspoon red wine vinegar

1 clove garlic, crushed

1/8 teaspoon salt

1/8 teaspoon sugar

¼ teaspoon dried oregano

¼ teaspoon dried basil

Ground black pepper to taste

Serves 4

• In a small bowl, combine the lemon juice, soy

sauce, Worcestershire sauce, garlic, salt and

pepper. Mix until well combined. Add the ﬁ sh ﬁ llets

to coat.

• Cut out 4 squares of aluminium foil, large enough

to wrap the ﬁ sh ﬁ llets in. Place each ﬁ sh ﬁ llet onto

one of the aluminium foil squares and bend up

each side to avoid liquid from spilling out. Divide

the remaining mixture and evenly pour over the ﬁ sh

ﬁ llets. Carefully wrap each ﬁ sh ﬁ llet by folding over

two sides and then again with the remaining two

sides. Try to be careful and not to puncture holes

in the aluminium foil as the liquids will leak out.

• Carefully place the ﬁ sh parcels on one of the steam

trays, then on top of the glass tray provided. Place

the tray in the LOWER position.

•

Manually set oven to Steam Cook High > 20 minutes

> START.

SALAD

• Meanwhile, cut the cherry tomatoes in half, chop

the cucumber into bite size pieces and slice the

avocado. In a large bowl, combine the mixed

lettuce leaves, tomatoes, cucumber and avocado.

Set aside.

DRESSING

• In a small bowl, combine all of the salad dressing

ingredients.

• Mix through the salad dressing into the salad or

pour on top.

• Remove ﬁ sh from foil and serve fresh with salad.

Seafood