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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Scallops with herb lime butter
Serves 2
8 scallops, on half shell
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped green shallots
Salt and freshly ground pepper, optional
30g butter
2 slices lime, cut into quarters
Clean scallops and return to half shell.
Mix together dill, parsley and green shallots,
sprinkle over scallops, season to taste.
Place a dot of butter and lime quarter onto the
scallops.
Fill water reservoir to MAX level and insert the
drip tray.
Divide prepared scallops equally into steamer
baskets (–) and (=). Place steamer baskets
onto steamer and cover with lid.
Set steaming timer 4 minutes or until scallops
are cooked. Do not overcook as scallops will
toughen.
Remove scallops when cooked and serve
immediately.
When steaming for a longer time, ensure the water
reservoir is filled to the maximum MAX level on the
water window before operation commences. During
the longer cooking time ensure the water does not
fall below the minimum MIN level. However, do not
refill to the MAX level during operation. Allow the
water to reach the MIN level then add extra water to
align with the TOP-UP level on the water window. Do
not refill past the TOP-UP line when the food steamer
is in operation.
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Marinated salmon with coconut rice
Serves 2
¼ cup soy sauce
¼ cup mirin
1-2 tablespoons finely chopped ginger
1 teaspoon brown sugar
2 Atlantic salmon cutlets
Coconut Rice:
1 cup jasmine rice
1 cup/250ml coconut milk
¾ cup/190ml water
1 teaspoon sea salt
Fresh coriander leaves, for serving
Finely sliced red chilli, for serving
Lime wedges, for serving
Place soy sauce, mirin, ginger and brown
sugar into a shallow container. Add salmon and
coat well with soy sauce mixture. Cover and
refrigerate 1-2 hours.
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Wash rice and drain well. Place rice, coconut
milk, water and salt into the rice/sauce
cooking bowl and stir. Insert into the steamer
basket, cover with lid.
Set steaming timer to 35-40 minutes or until
rice is cooked and liquid is absorbed. Adjust for
shorter or longer cooking time as required.
Remove rice/sauce cooking bowl from steamer
when rice is cooked, set aside and keep warm
until ready to serve.
Remove salmon from marinade, place into
steamer basket (–) and cover with lid.
Set steaming timer to 10–12 minutes. Adjust
for shorter or longer cooking time as required.
Remove salmon when cooked, place onto
serving plates.
Serve salmon with coconut rice, fresh coriander
leaves, sliced chilli and wedges of lime.
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