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R8
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Whole snapper with salsa verde
Serves 2
500g whole snapper, cleaned and scaled
1 lemon, quartered
Salsa Verde:
2 tablespoons finely chopped green shallots
2 tablespoons finely chopped parsley
1 tablespoon chopped capers
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon light olive oil
Salt and freshly ground pepper, optional
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Place lemon quarters inside fish. Place fish
into steamer basket and cover with lid.
Set steaming timer to 14 minutes. Adjust for
shorter or longer cooking time as required.
For the Salsa Verde, combine all ingredients in
a small bowl, mix well.
Remove the fish when cooked and place onto
a serving platter.
Serve fish immediately, drizzled with Salsa Verde.
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Laksa with rice noodles and tofu
Serves 2 – 4
¼ cup prepared laksa paste
2 cups/500ml coconut milk
½ cup/125ml water
1 tablespoon fish sauce
2 teaspoons brown sugar
200g firm tofu, cubed
100g dried rice noodles
1 cup fresh bean shoots, for serving
½ cup fresh mint leaves, for serving
½ cup fresh coriander leaves, for serving
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Place laksa paste, coconut milk, water, fish
sauce and brown sugar into rice /sauce
cooking bowl and stir.
Carefully insert the rice/sauce cooking bowl
into the steamer basket, cover with lid.
Set steaming timer to 15 minutes or until liquid
is hot. Add tofu pieces, cover with lid, Set
steaming timer to 12 minutes or until tofu is
heated through.
Meanwhile, place rice noodles into a heatproof
bowl and pour in sufficient boiling water to
cover the noodles, stand 5 minutes, and drain
well.
Divide noodles into 2–4 bowls. Remove laksa
and tofu from steamer and spoon over noodles.
Serve hot laksa, topped with bean shoots,mint and
coriander.
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Recipes continuedRecipes continued
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