Steamed recipes
23
Steamed whole fish with ginger
and shallot
Serves 4
1 x 300-400g whole snapper or bream
cleaned and scaled
1 tablespoon ginger, cut into matchsticks
1 lime, sliced
1
⁄
2
bunch coriander
3 Rice Duo cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 shallots, finely sliced
1. Wash and dry the fish, cut 2 slits at a 45º angle
through each side of the fish, to the bones. In each
cut place some ginger and a slice of lime.
2. Place the coriander into the cavity of the fish.
3. Place the fish into the steaming tray.
4. Pour 3 Rice Duo cups of water into the removable
cooking bowl, cover with lid. Press selector control
to ‘Cook’. When the water is boiling, place the
steaming tray into the removable cooking bowl,
replace lid and steam fish for 15 minutes or until
cooked when tested.
5. Remove the fish and place onto the serving platter.
6. Combine the soy, oil and shallots, pour over
the fish.
Serve immediately with jasmine rice.
Steamed salmon fillets with a tomato
and basil salsa
Serves 4
1 tablespoon olive oil
2 French shallots, diced
1
⁄
4
cup white wine vinegar
1 ripe tomato, diced
5 basil leaves finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper to taste
3 Rice Duo cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots, cook for 1 minute to soften the
shallots, add the vinegar and let the mixture
reduce by half, add the tomato and bring the
mixture to the boil then remove. Cool the salsa
mixture then stir in add the basil, balsamic
vinegar, and oil.
2. Place the salmon into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Cover with lid and press selector control to ‘Cook’.
When the stock is boiling, place the steaming tray
into the removable cooking bowl, replace lid and
cook for 6-8 minutes for medium or 10 minutes
for well done.
Remove salmon and serve hot with tomato and basil
salsa and mixed salad leaves.
Rice recipes
continued
Mango tropical creamed rice
Serves 4-6
1
3
⁄
4
Rice Duo cups short grain white rice, washed
1 cup (250ml) mango nectar
1 cup (250ml) water
450g can sliced peaches,
drained, juice reserved
2 teaspoons lime rind
1
⁄
2
cup coconut cream
1
⁄
4
cup passionfruit pulp
1 tablespoon cinnamon sugar
1. Place rice, mango nectar, water, and reserved
peach juice into the removable cooking bowl and
stir to combine. Cover with lid and press Selector
Control to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in lime rind, coconut
cream and passionfruit pulp. Replace lid and
stand for 10 minutes on ‘Keep Warm’.
4. Serve warm with peaches and dusted with
cinnamon sugar.
Wild berry rice
Serves 4-6
1
1
⁄
2
Rice Duo cups short grain white rice, washed
2 cups (500ml) water
1
⁄
4
cup warmed honey
2 tablespoons butter, melted
1 cup (250ml) cream
1
⁄
2
cup fresh or frozen blueberries
1
⁄
2
cup fresh or frozen raspberries
1
⁄
2
cup fresh or frozen blackberries
1
⁄
2
cup fresh or frozen strawberries
1
⁄
4
cup icing sugar
1
⁄
4
cup (60ml) water
2 tablespoons port
1. Place rice and water into the removable cooking
bowl. Cover with lid and press Selector Control
to ‘Cook’.
2. Cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in honey, butter, and cream.
Replace lid and stand for 10 minutes on
‘Keep Warm’.
4. Place blueberries, raspberries, blackberries,
strawberries, icing sugar, water and port into the
bowl of a food processor or blender and process
until smooth.
5. Fold berry mixture into rice mixture then transfer
to serving glasses.
6. Serve topped with extra berries and cream
if desired.
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