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19
Steamed Snapper with
Bok Choy and Coconut Rice
Serves 2-4
Dressing
50ml olive oil
2cm knob ginger, julienne
1 birds eye chilli, sliced
1 stick shallot, julienne
50ml Soy sauce
Rice
2 scoops jasmine rice
2 cups/500ml coconut milk
1 cup/250ml chicken stock
Salt and Pepper
Fish
150g snapper fillet
1 bunch bok choy
2 tbsp fresh coriander leaves
Dressing
1.
Heat olive oil in a pan, then add
ginger. Cook for a minute and then
remove from heat.
2.
Add chilli, shallot and soy sauce to the
ginger then set aside for later use.
Rice
1.
Place rice into removable cooking
bowl and add coconut milk, stock,
salt and pepper.
2.
Press the selector control lever to
‘COOK’ until the lever switches to
‘WARM’.
3.
Remove cooked rice from cooking
bowl and set aside while fish is
steamed.
Fish
1.
Place two cups of water into the
removable cooking bowl.
2.
Place the steaming basket into the
removable cooking bowl.
3.
Place fish and bok choy onto the
basket.
4.
Press the selector control lever to
‘COOK’ .
5.
Cook for 5 minutes or until fish is
cooked through .
6.
Place the rice on a plate and top
with the steamed fish and bok choy.
Drizzle the dressing over the top and
garnish with the coriander
Summary of Contents for KRC80
Page 2: ...Suits all KRC80 models INSTRUCTION BOOKLET ...
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