Recipes (continued)
Steamed Fish with Potatoes and Snow Peas
Serves: 4
4 x 100g washed potatoes
4 x 125g white fish fillets
150g snow peas, trimmed
Warm Dressing
1 tablespoon olive oil
2 tablespoon butter
2 cloves garlic, crushed
4 green onions (shallots), thinly sliced
2 tablespoons lemon juice Salt and pepper, to taste Lemon wedges, to serve
1.Place potatoes in one steamer basket. Place lid on the basket and set timer to 25 minutes.
2.Place fish in second steamer basket. Stack basket on top of potatoes. Place lid on the basket and set timer to 10 minutes.
3.Place snow peas in the third steamer basket. Stack basket on top of fish. Place lid on the basket and set timer to 5 minutes.
4.Meanwhile heat oil and butter in a small frypan over low heat. Add onions and garlic and cook for 1 minute or until soft. Stir in lemon juice. Season with salt and pepper.
5.Cut potatoes into 1cm slices. Arrange potatoes, snow peas and fish on a serving plate. Season with salt and pepper. Pour over dressing. Serve with lemon wedges.
Ginger and Soy Steamed Fish
Serves: 2
2 x 125g salmon fillets
2 green onions (shallots), thinly sliced
½long red chilli, seeds removed, thinly sliced
½tablespoon shredded fresh ginger
1 tablespoon light soy sauce
1 tablespoon water
Fresh coriander leaves, to serve
1.Place fish in the rice cooker bowl. Top with onions, chilli and ginger. Add soy sauce and water. Place the rice cooker bowl in one steamer basket.
2.Place lid on the basket and set timer to 10 minutes.
3.Serve fish with rice.
Herb Salmon Fish Fillets
Serves: 2
2 x 160g salmon fillets
2 green onions (shallots), thinly sliced
1 lemon, rind grated, juiced
2tablespoons chopped fresh
1tablespoon chopped fresh dill Salt and pepper, to taste Mixed green salad, to serve
1.Place salmon in one steamer basket. Top with onion, rind, juice and herbs. Season with salt and pepper.
2.Place lid on the basket and set timer to 25 minutes. Serve with salad.
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