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Recipes (continued)
Scallops with Chilli Ginger Dressing
Makes: 12
Preparation: 10 mins
Cooking: 5-7 mins
1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
12 scallops, in half shell
½ fresh long red chilli, halved lengthways,
deseeded, thinly sliced
3cm piece ginger, peeled, cut into
matchsticks
12 fresh coriander leaves
1. Combine shallot, garlic, sauce and juice in
a small glass bowl. Set aside.
2. Clean scallops and arrange in steaming
trays. Top with chilli and ginger. Drizzle
with sauce. Place lid on and set timer (5
mins).
3. Transfer scallops to a large serving platter.
Top with coriander leaves. Serve.
Nutritional per scallop: 0.2g fat; 81kJ;
3.9g sat fat; 0.09g fibre; 0.6g carbohydrate.
Fish on Almond, Olive & Spinach Couscous
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 10 minutes
4 (640g) firm white fish fillets (such as ling,
bream, flake, blue-eye trevella)
3 teaspoons ground cumin
2 garlic cloves, crushed
1½ cups couscous
20g butter, chopped
1½ cups boiling vegetable stock
60g baby spinach leaves, shredded
½ cup drained, sliced, stuffed green olives
cup slivered almonds, toasted
lime or lemon wedges, to serve
1. Place fish, cumin and half the garlic in
a glass bowl. Cover with plastic wrap and
place in the fridge for 1 hour to allow the
flavours to develop.
2. Arrange fish in steaming trays. Place lid on
and set timer (10 mins).
3. Meanwhile, place couscous and butter in
a heatproof bowl. Stir with a fork while
pouring over the hot stock. Cover with
plastic wrap and set aside for 5 minutes
or until all the liquid is absorbed.
Stir in remaining garlic, spinach, olives
and shallots until combined.
4. Spoon couscous among serving plates.
Top with fish. Sprinkle with almonds and
serve with lime or lemon wedges.
NOTE: You can substitute Jasmine rice for
couscous if desired. Cook rice in rice cooker
bowl following directions in the Guide to
cooking rice (Page 12).
Nutritional per serve: 18g fat; 2504kJ;
4.8g sat fat; 3.8g fibre; 59g carbohydrate.