Filter
Top Products
55
PAGE HEADER.....
ASIAN FISH PARCELS
Serves 2
INGREDIENTS
2 x 5oz fi sh fi llets, skin on, such as snapper or
blue eye trevalla
1 bunch asparagus, trimmed
2 green onions, fi nely sliced
2 teaspoons fi nely shredded ginger
¼ cup cilantro sprigs
Juice of ½ a lime
2 tablespoons light soy sauce
½ teaspoon raw or brown sugar
METHOD
1.
Lightly score skin of each fi llet 2–3
times. Cut a large piece of foil or baking
paper and fold over.
2. Divide asparagus and shallots between
each parcel and place fi sh on top.
Top with ginger, cilantro, juice, soy
and sugar. Fold over foil or paper to
enclose completely.
3. Place 2 cups of boiling water into
removable cooking bowl and position
trivet. Place fi sh parcels onto trivet.
Secure lid on.
Steam Cook Setting
4. Press FUNCTION button then
select STEAM COOK, indicator
light will illuminate.
5. Enter 12 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
7. Press START/CANCEL button. Once
timer is “0” and 5 beeps sound, release
PRESSURE. Immediately open lid and
remove fi sh and serve with steamed rice.
STEAM RECIPES