Filter
Top Products
40
PAGE HEADER.....
RECIPES
STEAMED WHOLE FISH WITH
GINGER & GREEN ONIONS
Serves 2
INGREDIENTS
10–14oz whole snapper or bream, cleaned and
scaled
2cm piece fresh ginger, peeled and cut into thin
strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions, finely sliced
METHOD
1. Wash and dry the fish. Cut 2 slits at a 45°
angle through each side of the fish. Place
some of the ginger and a slices of lime
into each slit.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
3. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
4. Press the RICE|STEAM button and then
the START|CANCEL button.
5. Steam fish for about 15 minutes or until
flakes when tested with a fork.
6. Remove fish from steaming tray and
place onto a serving platter.
7. Combine soy sauce, oil and shallots,
pour over fish and serve immediately.
TROPICAL MANGO RICE
Serves 4–6
INGREDIENTS
1 ¼ cup short grain white rice, washed and
drained
1 cup mango nectar
1 cup water
1 15oz can can sliced peaches, drained, juice
reserved
2 teaspoons finely grated lime rind
1 15oz can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
METHOD
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach
slices aside) into the removable cooking
bowl, mixing well. Cover with lid.
2. Press the RICE|STEAM button and then
the START|CANCEL button.
3. When the cooker has automatically
switched to the WARM setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar.