Recipes
– Steam function
Steamed Fish with Rice
Ingredients
675gm salmon or snapper
– fillets or whole
1 ½ cups rice
400ml chicken stock
3 cups water
225g frozen peas
¼ cup slivered almonds
Method
Turn on Multicooker and set to STEAM function
(default 250°C, 25 minutes)
Place the chicken stock with the water into the
Multicooker. Add rice, peas and almonds.
Place steam rack in Multicooker and place the
fish on the steam rack. Place a piece of butter
on each fish fillet. Place lid on unit and steam
15 minutes. Then switch unit to SLOW COOK
for 25 minutes. Serve right away.
Artichoke with Asparagus in Balsamic
Vinegar
Ingredients
2 bundles asparagus (cut the bottom 5cm
away)
450g fresh or frozen pepper with onion
1 tin (450ml) artichoke hearts in water
Balsamic vinegar
Method
Turn on Multicooker and set to STEAM function
(default 250°C, 25 minutes)
Steam the asparagus for 5-10 minutes on the
steam rack, depending on the thickness of the
asparagus. Leave the sliced artichoke heart
quarters to drain and place them with the
pepper and onion in a bowl. Sprinkle with
balsamic vinegar.
Add the asparagus to the mixture. Serve cold
with some extra balsamic vinegar sprinkled
over it.
Steamed Salmon on Jasmine Rice with
Passion Vodka Sauce
Ingredients
4 fresh salmon fillets
500ml jasmine rice
750ml chicken or fish stock
100ml white wine (optional)
200ml passionfruit pulp
50ml vodka
2 star anise (optional)
Salt and pepper
Soy sauce
Method
Turn on Multicooker and set to STEAM function
(default 250°C, 25 minutes)
Add rice, stock, star anise and white wine.
Steam with the lid on for 10 minutes.
Place steam rack over rice and place salmon
fillets onto the steam rack.
Steam for additional 15mins or until cooked.
Meanwhile mix vodka and passionfruit pulp to
make a sauce.
When cooked, remove rack. Plate rice. Place
salmon on top. Drizzle with soy sauce.
Note:
Make sure there is always enough water in
the unit so it doesn’t boil dry.
Refrain from lifting the lid during the
cooking as this will add to the cooking time.
When cooking large quantities of food,
remove carefully using a long handled
utensil to ensure the food is cooked evenly.
Warning: Do not put your hand into the
steam.
Do not crowd food unnecessarily. Arrange
the food with space to help steam flow.
The water left after cooking is ideal for use
in making sauces and gravy.
Do not steam frozen meat, poultry or
seafood direct from freezer. Always thaw
thoroughly first.
