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RECIPES
WHOLE STEAMED SNAPPER
Serves 4
INGREDIENTS
1.5kg whole snapper, scaled and gutted
4cm knob ginger, thinly sliced
2 sticks lemongrass, trimmed and cut into thin
strips
1 lime, sliced
¼ cup Shaoxing wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
Fresh coriander sprigs and sliced green onions
for garnish
METHOD
1. Make 3 slashes into the thickest part of
the fish, on both sides. Place slices of
ginger and lemongrass into each of the
incisions and place the remainder inside
the fish cavity along with the sliced lime.
2. Preheat the frypan on setting SEAR and
fill with 1 litre of water. Bring to the boil.
Position the trivet into the base of the
frypan.
3. Place fish onto a tray or plate, lined with
baking paper and place onto wire rack.
Combine wine, soy and sesame oil and
pour over fish. Cover , reduce heat to
setting 8 and cook 12-15 minutes or until
the flesh flakes easily in the thickest part
of the fish. Remove tray/plate and set
aside, covered loosely with foil.
4. Heat oil in a small pan until smoking.
Remove foil and pour directly over the
top of the fish.
Garnish with coriander sprigs and green
onion and serve immediately with steam rice.
ROAST GARLIC AND ROSEMARY
LAMB
Serves 4-6
INGREDIENTS
1.7kg leg of lamb
3 cloves garlic, cut into thin slivers
6-8 rosemary sprigs
Sea salt and freshly ground black pepper
2 tablespoons olive oil
8 pickling onions, halved
Gravy
1 tablespoon oil
2 tablespoons plain flour
½ cup red wine
1½ cups chicken stock
METHOD
1. Using a small knife, cut small slits evenly
over the top of the lamb leg. Insert garlic
and a sprig of rosemary into each slit.
Season with salt and pepper.
2. Heat the frypan on setting 14. Add lamb
and cook until browned on all sides.
3. Reduce heat to setting 8. Cover and cook
for a further 45 minutes. Turn lamb over
and baste with any pan juices
4. Scatter onion around lamb, cover,
continue cooking for a further
30-40 minutes or until onions and lamb
are cooked to your liking.
5. Remove lamb and onions and cover
loosely with foil, stand for 10 minutes to
rest before carving.
6. To make the gravy, reduce temperature
to setting 6 and add oil. Stir in flour to
make a thick smooth paste. Add wine
and stock and stir, scraping up all pan
sediment. Simmer for 5 minutes or until
thickened. Season to taste with salt and
pepper.
Serve sliced lamb with onions and gravy and
favourite steamed vegetables.