Recipes for use with Steamer Tray - RC2650, RC4750 continued
Steamed Fish in Sweet Chilli Sauce | Serves 4 |
2 tablespoons sweet chilli sauce |
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1 tablespoon light soy sauce |
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½teaspoon sesame oil 1 teaspoon fish sauce
4 x 150g small salmon or trout fillets Coriander, sliced red chillis and lime, to taste
1.Combine chilli sauce, soy sauce, sesame oil and fish sauce in a bowl.
2.Place salmon fillets on a large piece of baking paper. Spoon chilli mixture evenly over fish. Fold paper edges in to seal and form a parcel.
3.Place 360mls water (2 rice cups) in the cooking pan. Place the steamer basket on top. Place fish parcels in the steamer basket. Place lid on steamer basket. Depress automatic control level to “COOK”. Steam for
4.Transfer fish to a plate. Serve with steamed rice and vegetables.
5.Garnish with coriander, sliced red chillis and lime.
Steamed Chicken with Salsa Verde | Serves 4 |
4 x 170g chicken breast fillets |
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Olive oil spray |
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Salsa verde |
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1cup fresh flat-leaf parsley leaves
¹⁄³ cup fresh dill leaves ¹⁄³ cup fresh mint leaves
2cloves garlic
1 tablespoon small capers
1 lemon, rind finely grated and juiced
¼cup extra virgin olive oil Salt and pepper, to taste
1.Place 360mls water (2 rice cups) in the cooking pan. Place the steamer basket on top.
2.Spray chicken with olive oil and season with salt and pepper. Place chicken in steamer basket. Place lid on steamer basket. Depress automatic control level to “COOK”. Steam for 20 minutes or until just cooked. Switch lever to “KEEP WARM”. Stand with lid on for 5 minutes.
3.Meanwhile combine parsley, dill, mint, garlic and capers in a food processor. Process until finely chopped. Transfer mixture to a bowl. Add remaining ingredients and stir to combine. Season with salt and pepper.
4.Serve chicken with steamed potatoes, green beans and salsa verde.
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