Steamed recipes
25
Steamed whole fish with ginger
and shallot
1 x 300-400g whole snapper or bream, cleaned
and scaled
2cm piece fresh ginger, cut into matchsticks
1 lime, sliced
1
⁄
2
bunch coriander
4 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 45° angle
through each side of the fish. Into each slit, place
some ginger and a slice of lime.
2. Place the coriander into the cavity of the fish.
Place the fish into the steaming tray.
3. Pour 4 Rice Duo 10 cups water into the removable
cooking bowl. Cover with lid and press the
Selector Control to ‘Cook’. When the water is
boiling, place the steaming tray into removable
cooking bowl, replace lid and steam fish for 15
minutes or until cooked when tested.
4. Remove fish and place onto a serving platter.
5. Combine 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 shallots, diced
1
⁄
4
cup white wine vinegar
2 ripe tomatoes, diced
10 basil leaves, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 x 150g salmon fillets
Salt and pepper, if desired
4 Rice Duo cups fish stock
1. Heat a frypan on medium heat, add the oil and
diced shallots cook for a minute to soften the
shallots, add the vinegar and let the mixture
reduce by half. Add the tomatoes and bring the
mixture to the boil, then remove from heat. Cool
the salsa mixture then stir in basil, balsamic
vinegar, and oil.
2. Place salmon fillets into the steaming tray and
sprinkle with salt and pepper.
3. Place the stock into the removable cooking bowl.
Cover with lid and press the Selector Control to
‘Cook’. When the stock is boiling, place the
steaming tray into removable cooking bowl,
replace lid and cook for 6-8 minutes for medium
or 10 minutes for well done.
4. Remove salmon. Serve hot with Tomato and
Basil Salsa and mixed salad leaves.
Rice recipes
continued
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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