Sharp R-292, Manual, Page: 19 / 39

E - 19
Menu Pla Grapong Song Kreung (Sea Bass with Assorted Toppings)
Serving 1 - 4
Ingredients 1 serving 2 servings 3 servings 4 servings
Sea Bass
1 whole fish
(weight 300 – 350 g.
per fish)
2 whole fish
(weight 300–350 g.
per fish)
3 whole fish
(weight 300–350 g.
per fish)
4 whole fish
(weight 300–350 g.
per fish)
Fish Sauce 2 tbsp. 4 tbsp. 6 tbsp. 8 tbsp.
Lime Juice 1 1 /
2
tbsp. 3 tbsp. 4 1 /
2
tbsp. 6 tbsp.
Stock
1
/
4
tbsp.
1
/
2
tbsp.
3
/
4
tbsp. 1 tbsp.
Garlic
(slice widthwise
thinly)
2 cloves 4 cloves 6 cloves 8 cloves
Lemongrass (slice
diagonally thinly)
1
1
/
2
tbsp. 3 tbsp. 4
1
/
2
tbsp. 6 tbsp.
Young Galangal 4 wedges 8 wedges 12 wedges 16 wedges
Kaffir Lime Leaves
(torn into pieces)
1 leaf 2 leaf 3 leaf 4 leaf
Garden Chili
(pound coarsely)
7 chilies 14 chilies 21 chilies 28 chilies
Celery Stalk (Slice
into lengthwise strips
1 in.)
1
/
2
tbsp. 1 tbsp. 1
1
/
2
tbsp. 2 tbsp.
Spring Onion Leaf
Strand (poached)
4 leaves 8 leaves 12 leaves 16 leaves
Coriander Leaves
1
/
2
tbsp. 1 tbsp. 1
1
/
2
tbsp. 2 tbsp.
Long Red Chili (slice
diagonally)
1 /
2
tbsp. 1 tbsp. 1 1 /
2
tbsp. 2 tbsp.
press weight/
πÈ”Àπ—°
button (
▲
)
1 time
press weight/
πÈ”Àπ—°
button (
▲
)
2 times
press weight/
πÈ”Àπ—°
button (
▲
)
3 times
press weight/
πÈ”Àπ—°
button (
▲
)
4 times
Preparations
1. Fillet the sea bass lengthwise parallel to the bones. Make 3-4 small incisions on the skin side (2 fillets/1 sea
bass).
2. Roll fish fillet from the tail end towards the head end tightly with the skin side showing. Then tie with
poached spring onion leaf strand.
3. Mix all of the remaining ingredients together except stock, coriander leaves and long red chili and set a side.
4. Place Step 2 mixture in a container and pour stock all over. Close the lid and place inside the microwave.
Press HEALTHY MENU button 3 times. Press weight/
πÈ”Àπ—°
(
▲
) button to select number of servings and
press START button.
5. When you hear the buzzer, remove and add Step 3 mixture. Close the lid and place inside the microwave.
Press START button.
6. When cooking time is completed, remove from container and place on a serving dish. Garnish with coriander
leaves and long red chili. Serve with hot
R-292 [EN] (19-38).indd EN-19 R-292 [EN] (19-38).indd EN-19 11/26/08 1:17:03 PM 11/26/08 1:17:03 PM