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Fish and Shellfi sh
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400 g whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remaining
ingredients in a food processor to form a paste. Rub
the spice paste into the fi sh and place them in a
microwave safe dish. Cook on Medium-Low for 12 to
15 minutes.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon chopped fresh parsley
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
440 g can salmon and liquid
1
⁄
2
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on
High for 1 minute. Add fl our and cook on High for 1
minute. Add parsley, pepper, mustard and gradually
blend in milk. Cook on High for 2 to 3 minutes, stir
halfway through cooking. Lightly mix through salmon
and liquid into sauce. Pour into serving dish and top
with bread crumbs and cheese. Cook for further 4 to
5 minutes on High power.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60 g butter
2 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
High for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on Med-High for 5 to 7 minutes,
stirring halfway through cooking. Serve in individual
ramekins.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
30 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2
teaspoon sugar
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on Med-High for 1 to 2
minutes. Stir halfway through cooking. Add salmon
steaks and coat with sauce. Cover and cook on Med
for 5 to 7 minutes. Stand for 2 to 3 minutes before
serving.
To cook by Auto Cook:
Prepare as above. Cover with plastic wrap. Select
Fish, press Serving/Weight Pad to select 500g,
then press start.
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30 g butter
2 tablespoons fl our
2 cups chicken stock
1
⁄
2
cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
High for 1 minute. Add fl our, stir well and cook on
High for 30 seconds. Gradually add stock, stirring
continuously. Cook on High for 5 to 7 minutes, stirring
halfway through cooking. Add cream, oysters, salt
and pepper. Cook on Medium-High for 1 to 2 minutes.
Spoon into individual dishes and garnish with chives.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750 g Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄
4
cup white wine
1
⁄
4
cup fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on Med-High for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
High for 5 minutes. Purée tomato mixture in blender or
food processor and pour over seafood. Cook on Med-
High for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.