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Method:
1 Place the salmon in a shallow dish and pour over combined mirin,
soy sauce, miso, shallots, brown sugar, teriyaki and sesame oil;
turn to coat, cover and refrigerate for 1 hour or longer if time
permits.
2 Insert the Grill Pan and preheat on HIGH. Add salmon, skin side
down, and grill for 4 minutes each side or until slightly charred and
just cooked. Serve with steamed rice and green salad.
Ingredients:
• 4 x 150g salmon fillets, with
skin on
• ¼ cup (60ml) mirin
• 1 tablespoon soy sauce
• ¼ cup (60ml) shiro miso
• 2 tablespoons finely chopped
shallots (white part only)
• 3 teaspoons brown sugar
• 2 teaspoons teriyaki sauce
• 2 teaspoons sesame oil
• Toasted sesame seeds,
to serve
• Steamed rice, to serve
Grilled Miso Salmon
Method:
1 Place fish in a glass dish and add combined garlic, shallots,
lemongrass, chilli, ginger, coconut milk, fish sauce, coriander and
turmeric; use hands to massage well into the fish. Cover and place
in the fridge for at least 1 hour to marinate or longer if time allows.
2 Insert the Grill Pan and preheat on HIGH. Scrape marinade away
from fish, reserving marinade; cook half the fish for 3-4 minutes per
side or until just cooked. Transfer to a serving plate, cover loosely
with foil an
d repeat with remaining fish. Reduce heat to medium;
pour in marinade, bring to the boil and simmer 2-3 minutes or until
thick; pour over fish and serve with steamed rice and coriander.
Ingredients:
• 800g boneless white fish
fillets, like ling, barramundi or
swordfish
• 4 garlic cloves, finely chopped
• 4 shallots, white part only,
finely chopped
• 2 teaspoons lemongrass paste
or 1 stick lemongrass, white
part only, finely chopped
• 1 long red chilli, halved,
deseeded and finely chopped
• 2 teaspoons finely chopped
ginger
• ½ cup (125ml) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Steamed jasmine rice, to serve
• Coriander, to serve
Grilled Coconut and Lemongrass Fish
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 12
13
Recipes - Grill Pan & Deep Pot
Method:
1 For caramelised onions, insert the Deep Pot and heat (to low to
medium) add oil, onion, sugar and vinegar and cook, stirring
occasionally, for 15 mins, or until golden brown and caramelised.
Season to taste. Set aside.
2 Meanwhile, form mince into four equal-sized patties and flatten
them so they are slightly larger than the diameter of the buns. Insert
the Grill Pan
and preheat on high heat. Season lamb with salt and
pepper on both sides and cook for 4-5 mins on each side, or until
cooked through.
3 While lamb is cooking, combine mayonnaise and sriracha in a small
bowl and mix well.
4 To serve, assemble buns with cheese, burgers, caramelised onions,
rocket and mayonnaise. Finish with bun tops.
Ingredients:
• 500g lamb mince
• 4 burger buns, cut in half
Caramelised Onions
• 1 tablespoon olive oil
• 1 large brown onion, thinly
sliced
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
Sriracha mayo
• 1/3 cup store bought
mayonnaise
• 1 tablespoon sriracha sauce
• 4 slices cheddar cheese
• Rocket
Grilled Lamb Burgers with Caramelised Onions and Sriracha Mayo
Method:
1 Place the prawns in a glass bowl with combined oyster sauce,
lemon juice, soy sauce, brown sugar, lemongrass, lime
leaves and
garlic; toss well. Cover and place in the fridge for at least 1 hour to
marinate.
2 Insert the Grill Pan and preheat on HIGH. Add prawns and cook for
1-2 minutes per side or until just cooked. Transfer to a serving plate
and serve with shallots and lemon wedges.
Ingredients:
• 600g green king prawns,
peeled and deveined
• 1 tablespoon oyster sauce
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1½ tablespoons brown sugar
• 1 lemongrass stalk (white part
only), finely chopped or 2 tea-
spoon paste
• 2 kaffir lime leaves, finely
chopped
• 2 garlic cloves, finely chopped
• Sliced shallots, to serve
• Lemon wedges, to serve
Sweet Sour and Sticky King Prawns
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 13
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