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– 35 –
Fish and Shellfi sh
(continued)
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400
g
whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remaining
ingredients in a food processor to form a paste. Rub
the spice paste into the fi sh and place them in a
microwave safe dish. Cook on 600 W for 12 to 15
minutes.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40
g
butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon chopped fresh parsley
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
440
g
can salmon and liquid
1
⁄
2
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on
1000 W for 1 minute. Add fl our and cook on
1000 W for 1 minute. Add parsley, pepper, mustard
and gradually blend in milk. Cook on 1000 W for 2
to 3 minutes, stir halfway through cooking. Lightly
mix through salmon and liquid into sauce. Pour into
serving dish and top with bread crumbs and cheese.
Cook for further 4 to 5 minutes on 1000 W.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
2 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500
g
peeled green prawns
Method:
Place butter and garlic in a 2-litre dish and cook on 1000
W for 30 to 50 seconds. Add lemon juice, parsley and
prawns, cover with plastic wrap, cook on 600 W for 6
to 8 minutes, stirring halfway through cooking. Serve in
individual ramekins.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
30
g
butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2
teaspoon sugar
500
g
salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on 800 W for 1 to 2 minutes.
Stir halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on 600 W for 8 to10
minutes. Stand for 2 to 3 minutes before serving.
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30
g
butter
2 tablespoons fl our
2 cups chicken stock
1
⁄
2
cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
1000 W for 1 minute. Add fl our, stir well and cook on
1000 W for 30 seconds. Gradually add stock, stirring
continuously. Cook on 1000 W for 5 to 7 minutes,
stirring halfway through cooking. Add cream, oysters,
salt and pepper. Cook on 800 W for 1 to 2 minutes.
Spoon into individual dishes and garnish with chives.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750
g
Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄
4
cup white wine
1
⁄
4
cup fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole dish.
Cook on 800 W for 1 minute. Add remaining ingredients
(except seafood), to dish and cook on 1000 W for
5 minutes. Purée tomato mixture in blender or food
processor and pour over seafood. Cook on 800 W for 7
to 9 minutes, stir halfway through cooking. Stand for 5
minutes. Serve with salad and pasta.
F0003BW40QP_OI_08_170630.indd 35 2017/6/30 13:28:28
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