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RECIPES
STEAMED WHOLE FISH WITH
GINGER AND SHALLOT
Serves 2
300-400g whole snapper or bream, cleaned
and scaled
2cm piece fresh ginger, peeled and cut into
thin strips
1 lime, sliced
½ bunch coriander, root section removed
3 cups/750ml water
2 Tablespoons soy sauce
1 Tablespoon peanut oil
3 green onions, finely sliced
1. Wash and dry the fish. Cut 2 slits at a 45º
angle through each side of the fish. Place
some of the ginger and a slice of lime
into each slit.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
Rice Setting
1. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
2. Press the MENU SELECTOR button to
the RICE setting.
3. Steam fish for about 15 minutes or until
cooked when tested.
4. Remove fish from steaming tray and
place onto a serving platter.
5. Combine soy sauce, oil and shallots,
pour over fish and serve immediately.
STEAMED CHICKEN WITH GINGER
AND SPINACH
Serves 2
INGREDIENTS
1 Tablespoon finely chopped fresh ginger
½ bunch coriander, finely chopped
2 x 200g chicken breast fillets with skin on
1 cup/250ml Green Ginger Wine
3 cups/750ml water
200g baby spinach
1 punnet (50g) baby corn
1 Tablespoon soy sauce
METHOD
1. Mix together ginger and coriander.
Spread the mixture under the chicken
skin.
2. Place breast fillets in a single layer into
a shallow dish. Pour over ginger wine,
cover and marinate for 20 minutes.
Rice Setting
1. Place water into removable cooking
bowl. Cover with lid and press the
MENU SELECTOR button to the RICE
setting.
2. When water has come to the boil, place
the chicken into steaming tray and place
the steaming tray into the removable
cooking bowl.
3. Cover with lid and cook for 15 to 20
minutes or until chicken is cooked when
tested. Remove chicken and keep warm.
4. Place spinach and corn into steaming
tray. Ensure sufficient water is in
removable cooking bowl, adding extra
water if necessary.
5. Cover with lid. Cook for 4 to 5 minutes
or until spinach has just wilted and corn
is heated through.
Serve the chicken over the vegetables with a
drizzle of soy sauce