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Fish and Shellfish
GINGERED WHOLE FISH (S)
Serves: 4
Ingredients:
2 x 400 g whole bream, cleaned
1 tablespoon sweet sherry
1
⁄4 cup soy sauce
1 teaspoon minced ginger
3 spring onions, sliced
1 tablespoon peanut oil
Method:
Place fish in shallow casserole dish. Combine
sherry, soy sauce, minced ginger and spring onions
and peanut oil in 1-litre jug. Pour sauce mixture over
fish. Cover and cook on P4 for 4 to 5 minutes. Turn
over and recover. Cook on P4 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Fish, then Start.
WHOLE STUFFED FISH (S)
Serves: 2
Ingredients:
500 g whole fish, cleaned and scaled
(Bream or Snapper)
2 tablespoons melted butter, divided
Stuffing:
1 cup fresh breadcrumbs
4 spring onions, sliced
1 teaspoon dried basil
juice of
1
⁄2 lemon
2 tablespoons chopped parsley
freshly ground black pepper
Method:
Brush fish cavity with melted butter. Combine remaining
butter with remaining ingredients to make stuffing.
Stuff fish cavity with mixture and secure opening with
wooden skewers or string. Place fish on a rack in 3-litre
casserole dish and cook on P4 for 7 to 9 minutes.
Stand, covered, for 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Fish, then Start.
GARLIC PRAWNS
Serves: 2
Ingredients:
60 g butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in 1-litre dish and cook on P10
for 30 to 50 seconds. Add lemon juice, parsley and
prawns. Cook on P6 for 5 to 7 minutes, stirring halfway
through cooking. Serve in individual ramekins.
Seafood Marinara
S
EAFOOD MARINARA
Serves: 4
Ingredients:
250 g scallops
250 g green prawns,
shelled and deveined
1 (approx. 275 g) squid, cleaned and sliced
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄4 cup white wine
1 teaspoon basil
pepper
chopped parsley
Method:
Place cleaned seafood into 2-litre casserole dish.
Set aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes. Stand for 5 minutes. Serve
with salad and pasta.
HINT:
When cooking whole fish, remove or shield the
eyes before cooking to prevent eyes exploding.
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Cooking Guide