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STEAMED WHOLE FISH WITH
GINGER AND SHALLOT
1 x 12-13 oz (300-400g) whole snapper or
flounder, cleaned and scaled
1
⁄
2
bunch cilantro
2 tablespoons soy sauce
1 tablespoon peanut oil
3
⁄
4
" (2cm) piece fresh ginger, cut into
matchsticks
3 scallions, finely sliced
1 lime, sliced
1. Wash and dry the fish. Cut 2 slits at a 45°
angle through each side of the fish. Into
each slit, place some ginger and a slice
of lime.
2. Place half of the cilantro into the cavity
of the fish. Place the fish into the
steaming tray.
3. Pour 3 Rice Duo cups water into the
removable cooking bowl. Cover with lid
and press the selector control to ‘Cook’.
When the water is boiling, place the
steaming tray into removable cooking
bowl, replace lid and steam fish for 15
minutes or until cooked when tested.
4. Remove fish and place onto a serving
platter.
5. Combine soy, oil and shallots, pour
over the fish. Serve immediately with
jasmine rice.
STEAMED SALMON FILLETS
WITH A TOMATO AND BASIL
SALSA
Serves 4
1 tablespoon olive oil
2 shallots, diced
1
⁄
4
cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 5 oz (150g) salmon fillets
salt and pepper, if desired
3 Rice Duo cups fish stock
1. Heat a frypan on medium heat, add the
oil and diced shallots cook for a minute
to soften the shallots, add the vinegar
and let the mixture reduce by half. Add
the tomatoes and bring the mixture to
the boil, then remove from heat. Cool the
salsa mixture then add basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming
tray and sprinkle with salt and pepper.
3. Place the stock into the removable
cooking bowl. Cover with lid and press
the selector control to ‘Cook’. When the
stock is boiling, place the steaming tray
into removable cooking bowl, replace lid
and cook for 6-8 minutes for medium or
10 minutes for well done.
4. Remove salmon. Serve hot with Tomato
and Basil Salsa and mixed salad leaves.
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STEAMED RECIPES cont’d
STEAMED VEGETABLES
(WARM GADO GADO)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
10 oz (300g) firm tofu, cubed
1 cup (250ml) Peanut Sauce (recipe below)
1. Place the vegetables and tofu into
steaming tray. Place 3 Rice Duo cups
water into the removable cooking bowl.
Cover with lid and press the selector
control to ‘Cook’. When the stock is
boiling, place the steaming tray into
removable cooking bowl, replace lid and
cook for 5-7 minutes.
2. Place the vegetables and tofu onto a
serving platter and drizzle with warm
Peanut Sauce.
PEANUT SAUCE
1 onion, chopped
1 clove garlic
3
⁄
4
" (2cm) piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder
1 tablespoon soy sauce
1
⁄
4
cup crunchy peanut butter
1 teaspoon chili paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the onion, ginger and garlic into a
food processor and process until fine.
2. Heat oil in a saucepan over medium heat.
Add onion mixture and gently fry for 3-4
minutes.
3. Add curry powder and soy sauce. Stir
well before adding peanut butter, sugar,
and chili paste.
4. Add the coconut milk and stir thoroughly
until the sauce is smooth. Increase the
heat then cook for 5 minutes.
STEAMED RECIPES cont’d
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