– 34 –
Fish and Shell
fi sh
Directions for Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh
in a single layer, overlap thin fi llet ends to prevent
overcooking. Prawns and scallops should be placed
in a single layer.
Cover dish with plastic wrap. Cook on the power
level and the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns, fi sh fi llets or scallops.
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH
AMOUNT
POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets
500 g
P4
8 to 10
Scallops (sea)
500 g
P4
6 to 8
Green Prawns medium size
(shelled and cleaned)
500 g
P4
7 to 9
Whole Fish
(stuffed or unstuffed)
500 g to 600 g
P4
7 to 10
D
IRECTIONS FOR
C
OOKING
F
ISH BY
S
ENSOR
C
OOK (125g - 500g)
• Suitable for cooking whole fi sh and fi sh fi llets.
• Select fi sh suitable for microwave cooking and
place in a single layer in a shallow dish, with skin-
side down.
• Add butter, spices, herbs, or lemon juice to fl avour.
• Overlap thin edges of fi llets to prevent overcooking.
• Shield the eye and tail area of whole fi sh with small
amounts of aluminum foil to prevent overcooking.
• During the cooking time, the oven will ‘beep’ and
prompt you to turn over/rearrange.
• Allow large amounts of fi sh to stand for 3 to 5
minutes after cooking before serving.
To Operate:
Cover securely with plastic wrap. Press
Sensor
Cook
Pad
and turn
Sensor Menu
Dial to select
Fish
, then
Start
.
G
INGERED
W
HOLE
F
ISH
Serves: 2
Ingredients:
1 (700 g)
whole bream, cleaned
1 tablespoon
sweet sherry
1
⁄
4
cup
soy sauce
1 teaspoon
minced ginger
3 green
onions, sliced
1 tablespoon
peanut oil
Method:
Place fi sh in a shallow casserole dish. Combine
sherry, soy sauce, minced ginger, spring onions and
peanut oil in a 1-litre jug. Pour sauce mixture over
fi sh. Cover and cook on P4 for 4 to 5 minutes. Turn
over and re-cover. Cook on P4 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to
Fish
directions on this page.
F
ISH
P
IE
Serves: 4
Ingredients:
500 g
new potatoes, unpeeled
500 g
marinara mix or mixed fi sh
1
⁄
2
onion
1
bay leaf
250 ml
milk
2 tablespoons
butter
2 tablespoons
fl our
1
⁄
2
cup
milk, extra
2
hard-boiled eggs, roughly chopped
2 tablespoons
chopped parsley
1
⁄
2
cup
grated cheese
1 teaspoon
paprika
Method:
Wash potatoes and pierce skins with a fork, place
on a paper towel lined plate. Cook on P7 for 8 to
10 minutes. Set aside. In a 3-litre casserole dish
combine fi sh, onion, bay leaf and milk. Cook on P6
for 4 to 6 minutes, stirring halfway through cooking.
Strain and reserve milk, discard onion and bay leaf.
Place butter in a 1-litre jug and cook on P10 for 30 to
60 seconds, stir in fl our and slowly whisk in reserved
milk. Cook on P10 for 2 to 3 minutes, stirring halfway
through cooking. Stir in extra milk, eggs,parsley
and fi sh cook on P7 for 1 to 2 minutes. Pour into
a shallow casserole dish. Slice potatoes and layer
over fi sh mixture. Sprinkle with grated cheese and
paprika. Cook on P10 for 4 to 6 minutes.
F00039Y40QP_CB.indd 34
F00039Y40QP_CB.indd 34
2011-6-29 15:38:10
2011-6-29 15:38:10
