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Multi Cooker Seafood Recipes
Ginger and Shallot Fish with
Coconut Rice
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 coooker 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.
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
- 2cm 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
Содержание NW 800
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