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Steamed Fish in Sweet Chilli Sauce Serves 4
2 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
½ teaspoon sesame oil
1 teaspoon fish sauce
4 x 150g small salmon or trout fillets
Coriander, sliced red chillis and lime, to taste
1. Combine chilli sauce, soy sauce, sesame oil
and fish sauce in a bowl.
2. Place salmon fillets on a large piece of
baking paper. Spoon chilli mixture evenly over
fish. Fold paper edges in to seal and form a
parcel.
3. Place 360mls water (2 rice cups) in the
cooking pan. Place the steamer basket
on top. Place fish parcels in the steamer
basket. Place lid on steamer basket. Depress
automatic control level to “COOK”. Steam
for 15-20 minutes or until fish flakes. Switch
lever to “KEEP WARM”
4. Transfer fish to a plate. Serve with steamed
rice and vegetables.
5. Garnish with coriander, sliced red chillis and
lime.
Steamed Chicken with Salsa Verde Serves 4
4 x 170g chicken breast fillets
Olive oil spray
Salsa verde
1 cup fresh flat-leaf parsley leaves
¹⁄
³
cup fresh dill leaves
¹⁄
³
cup fresh mint leaves
2 cloves garlic
1 tablespoon small capers
1 lemon, rind finely grated and juiced
¼ cup extra virgin olive oil
Salt and pepper, to taste
1. Place 360mls water (2 rice cups) in the
cooking pan. Place the steamer basket on
top.
2. Spray chicken with olive oil and season with
salt and pepper. Place chicken in steamer
basket. Place lid on steamer basket. Depress
automatic control level to “COOK”. Steam for
20 minutes or until just cooked. Switch lever
to “KEEP WARM”. Stand with lid on for 5
minutes.
3. Meanwhile combine parsley, dill, mint, garlic
and capers in a food processor. Process
until finely chopped. Transfer mixture to a
bowl. Add remaining ingredients and stir to
combine. Season with salt and pepper.
4. Serve chicken with steamed potatoes, green
beans and salsa verde.
Recipes for use with Steamer Tray - RC2650, RC4750 continued