Avalon Bay Electric Pressure Cooker Product Guide
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Method - Soup (Rice Function)
Open the lid and add the fish heads and bones, onion, carrot, celery, wine, water, bay leaf, parsley and
peppercorns all together and season. Close the lid and press the Rice function. The default time is 12
minutes. Increase the time to 25 minutes. Press Start and make sure the pressure-limiting valve is set on
Sealed. Open the lid and strain the liquid through a strainer and disregard bones and vegetables. Note:
This recipe can be substituted with chicken to make chicken stock and beef for beef stock and just
vegetables for vegetables stock. Triple the vegetable quantity.
Electric Pressure Cooker Seafood Recipes
Ginger and Shallot with Coconut Rice
Ingredients (serves 4)
1 tbs dry sherry
1 tsp caster sugar
1 tsp sesame oil
1 tbs light soy sauce
2 (about 150g each) firm white fish
fillets
20m piece of fresh ginger, peeled, cut
into matchsticks
Steamed Asian greens, to serve
1 shallot, trimmed, thinly sliced
diagonally
1 long fresh red chilli (optional), halved, deseeded, thinly sliced
2 cups of basmati rice washed
1 small can of coconut cream
Method - Steam
1.
Combine the sherry, sugar, oil and half the soy sauce in a small bowl
2.
Place the fish in a parcel of foil with baking paper underneath, top with the ginger and pour over
the sherry mixture.
3.
Using your multi cooker measuring cup, measure 2 cups of basmati rice, rinse well. Add this to
the bottom of your multi cooker; add in small can of coconut cream. Add extra hot water to
your rice until it reaches above the level 2 mark inside your multi cooker bowl.
4.
Add the rack into the cooker, place the fish parcels into your steamer basket. Add the Asian
greens on the sides of the parcel or onto top.
5.
Close the lid, press steam function and 10 minutes. Make sure your valve is on exhaust. Once
fish is done drizzle over the remaining soy sauce and any juices from the bowl. Top with the
shallots and chilli, if desired.