Sunbeam ST6650, Instruction Booklet

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Steamed Fish with Potatoes and Snow Peas
Serves: 4
4 x 100g washed potatoes
4 x 125g white fish fillets
150g snow peas, trimmed
Warm Dressing
1 tablespoon olive oil
2 tablespoon butter
2 cloves garlic, crushed
4 green onions (shallots), thinly sliced
2 tablespoons lemon juice
Salt and pepper, to taste
Lemon wedges, to serve
1. Place potatoes in one steamer basket.
Place lid on the basket and set timer to 25
minutes.
2. Place fish in second steamer basket.
Stack basket on top of potatoes. Place lid
on the basket and set timer to 10 minutes.
3. Place snow peas in the third steamer
basket. Stack basket on top of fish. Place
lid on the basket and set timer to 5
minutes.
4. Meanwhile heat oil and butter in a small
frypan over low heat. Add onions and garlic
and cook for 1 minute or until soft. Stir in
lemon juice. Season with salt and pepper.
5. Cut potatoes into 1cm slices. Arrange
potatoes, snow peas and fish on a serving
plate. Season with salt and pepper. Pour
over dressing. Serve with lemon wedges.
Ginger and Soy Steamed Fish
Serves: 2
2 x 125g salmon fillets
2 green onions (shallots), thinly sliced
½ long red chilli, seeds removed, thinly
sliced
½ tablespoon shredded fresh ginger
1 tablespoon light soy sauce
1 tablespoon water
Fresh coriander leaves, to serve
1. Place fish in the rice cooker bowl. Top with
onions, chilli and ginger. Add soy sauce
and water. Place the rice cooker bowl in
one steamer basket.
2. Place lid on the basket and set timer to 10
minutes.
3. Serve fish with rice.
Herb Salmon Fish Fillets
Serves: 2
2 x 160g salmon fillets
2 green onions (shallots), thinly sliced
1 lemon, rind grated, juiced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Salt and pepper, to taste
Mixed green salad, to serve
1. Place salmon in one steamer basket. Top
with onion, rind, juice and herbs. Season
with salt and pepper.
2. Place lid on the basket and set timer to 25
minutes. Serve with salad.
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Recipes (continued)