Master Chef MCSD3, Use And Care Manual

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23
steamed cod with Rice
1/2 cup plus 2 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1/2 cup raw long grain rice, washed and drained
4 large outer leaves of Napa cabbage
Four 6 oz pieces cod
Salt and pepper
1 Tablespoon plus 1 teaspoon oyster sauce
1 teaspoon finely chopped ginger
Fill water reservoir to the MAX level. Insert the Drip Tray and place the
Steamer Basket on top. Combine all liquid. Add to Rice Cooking Bowl
along with the rice. Place rice bowl into the Steamer Basket and cover
with the Lid. Set Digital Steamer to 40 minutes. When rice is tender
remove from Digital Steamer and let cool.
Fill a small sauce pan with water, add 1 teaspoon salt, and bring to a
boil. Blanch the Napa leaves in the water for 2 minutes. Refresh in cold
water. Drain. Season the cod fillets with salt and pepper. Brush 1
teaspoon of oyster sauce on each piece. Lay out the Napa leaves inside
up, stem end toward you. Take 1/4 cup of the finished rice and flatten it
onto the leaf, within 1-inch of the sides, and 2 inches of the top and
bottom. Place the cod in the middle of the rice. Sprinkle it with a pinch
of the chopped ginger. Fold in the sides of the leaves to the center. Fold
the stem over the top of the fish and continue to roll, making a bundle.
Continue with the rest of the fish. Place seam side down on the rack of
your Digital Steamer, cover and steam for 15 minutes.