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-E14-
RECIPES
STEAMED RED SNAPPER WITH GINGER AND SCALLIONS
1 whole redsnapper, approximately2
1/2
lbs, 2 T.soy sauce
diagonally scoredonbothsides 1 T.brownsugar
6 drops sesameoil 3 clovesgarlic, peeled andsliced thinly
1 6inchpiece ginger root,finely julienned 6 scallions,julienned
1 small bunchfreshcilantro,stemmed
In saucepan, simmer soy sauce, brown sugar and sesame oil until sugar dissolves and
sauce becomes a syrupy glaze. Spray steamer basket with cooking spray. Pour water into
rice bowl until it reaches
1/4
up the sides of the bowl. When water comes to a boil, place
fish in basket and baste with glaze, inside and out. Place garlic, ginger and scallions into
center cavity of fish. Place cover on unit and set to COOK for approximately 20 minutes.
Fish is done when flesh is opaque and firm to the touch. Garnish with fresh cilantro
sprigs. Serves 2-4.
WARM CINNAMON APPLESAUCE
This recipe is a great project in the fall when apples are plentiful and the air is crisp.
8 large apples, peeled, cored andchopped
1/2
cup cider
1/3
cup sugar 1
1/2
tsp.cinnamon
3 T.unsalted butter
Add all ingredients to the rice bowl. Place cover on unit and set on the COOK. When
cycle is complete, check to see if apples are tender. Add additional cook time if needed.
Puree with hand blender or food processor. Serves 6.