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– 70 –
Fish and Shell¿ sh
S
OY &
H
ONEY
S
ALMON
Serves: 4
Ingredients:
4 salmon ¿ llets, each 100 to 150
g
Marinade
15 ml honey
30 ml dark soy sauce
15 ml sherry
1 garlic clove, crushed
5 ml fresh root ginger, grated
Method:
1. Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to
marinate for 2 to 3 hours in the fridge.
2. Cover salmon with pierced cling ¿ lm and place
on base of oven. Cook salmon on 600 W for 7 to
8 minutes.
NOTE:
For 2 ¿ llets the marinade quantities should
be halved and total cooking time on 600 W should be
reduced to 4 to 6 minutes.
S
ALMON IN
T
ERIYAKI
Ingredients:
300
g
salmon ¿ llets, cut slit or pierce
¿ llets with fork
80
g
fresh mushroom, sliced
2 tablespoon teriyaki sauce
½ tablespoon oyster sauce
40
g
garlic, minced
10
g
ginger, shredded
¼ teaspoon black pepper
3 tablespoon oil
1 stalk chinese parsley, for garnishing
Method:
1. Cook garlic with oil in a bowl, on 1000 W for
about 2 to 2½ minutes in a microwave safe
casserole, do not cover with lid (stir-in-between).
2. Mix half garlic oil, teriyaki sauce, oyster sauce
and black pepper together.
3. Put salmon on the dish, place mushroom and
ginger on top of salmon, follow by teriyaki
mixture, cook on 600 W for 7 to 8 minutes, cover
with lid. When ready serve with remaining garlic
and chinese parsley.
Directions for Cooking Fish and Shell¿ sh by Micro Power
Clean ¿ sh before starting the recipe. Arrange ¿ sh
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
To Cook by Time:
Cover dish with plastic wrap. Cook on the power
level and for the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns or scallops.
Cooking Fish and Shell¿ sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500
g
600 W 6 to 8
Scallops (sea) 500
g
600 W 5 to 7
Green Prawns medium size
(shelled and cleaned)
500
g
600 W 5 to 6
Whole Fish
(stuffed or unstuffed)
500
g
to 600
g
600 W 6 to 8
F0003BH70QP_CB.indd 70F0003BH70QP_CB.indd 70 2014/7/9 13:33:462014/7/9 13:33:46
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