Sharp R-209VN, Operation Manual And Recipes

Page: 13 / 31

E – 11
Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1 /
2
cup Margarine or butter
2 2 /
3
tsp Plain fl our
2 2 /
3
tbsp Fresh lemon juice
1 tbsp Chopped parsley
1
/
4
tsp Salt
few Pepper
few Celery
seed
500 g Sole or fl ounder fi llets, fresh or
frozen, thawed
[Method]
1. Place margarine in rectangular baking dish or
25 cm square casserole. Microwave at HIGH for
1 to 2 minutes until melted. Blend in remaining
ingredients except fi sh fi llets to make into butter
sauce.
2. Coat both sides of fi sh fi llets with butter sauce.
Arrange in the baking dish. Cover with plastic
wrap. Microwave at HIGH for 7 to 8 minutes until
fi sh fl akes easily in centre with fork.
Prawns with Chili Peppers
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornfl our
2 slices Ginger
1 tbsp Oil
[Method]
1. Clean prawns, slit the back and remove the vein.
Cut each into two or three pieces, and place in
bowl. Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili
peppers and remove seeds.
3. Remove prawns from wine, sprinkle with cornfl our.
4. Place prawns, green onion, chili pepper and
ginger in casserole, add 1 tablespoon oil and stir
well. Cover and microwave at HIGH for 2 minutes.
Take out and stir. Add seasonings, stir well. Cover
and microwave at HIGH for 2 minutes.
5. Stir, serve hot.
[Seasonings]
1 1 /
2
tbsp Soy sauce
1 tbsp Sugar
1 tbsp Vinegar
Steam Whole Fish
[Ingredients]
1 (300-400 g) Fish
1 stalk
Spring onion
3 slices Ginger
[Method]
1. Unscale fi sh, remove the intestines, clean and
drain. Make few slashes on each side of fi sh.
2. Take half of spring onion, cut into two parts and
pat. Chop the remaining spring onion.
3. Place the patted spring onion in plate, add several
slices ginger. Place fi sh on it. Top with mixed
seasonings and 2 tablespoons of water. Cover
and microwave at MED HIGH for 6 to 8 minutes.
4. Add 1 tablespoon of boiling oil on the fi sh.
Decorate with chopped spring onion and parsley
before serve.
[Seasonings]
2 1 /
2
tbsp Chinese wine
1 1 /
2
tbsp Soy sauce
1 /
4
tsp White pepper
1 /
2
tsp Salt
1 /
2
tsp Sugar
1 tbsp Oil
few Parsley
R-219VN(S)(W) [01 EN].indd 11 R-219VN(S)(W) [01 EN].indd 11 5/22/10 4:52:27 PM 5/22/10 4:52:27 PM